Description
Delicious and easy-to-make Nutella crêpes with a thin, tender texture perfect for spreading with rich Nutella and fresh strawberries. This recipe yields delicate French-style pancakes cooked on a non-stick pan, ideal for a special breakfast or dessert.
Ingredients
Scale
Dry Ingredients
- 1 2/3 cups plain flour / all-purpose flour, sifted
- 3 tbsp caster sugar / superfine sugar
- 1/4 tsp cooking salt / kosher salt
Wet Ingredients
- 3 large eggs (55g/2oz each, fridge cold is fine)
- 2 cups full fat milk (can use lite milk too)
- 1/3 cup water
- 2 tbsp vegetable oil or other neutral flavoured oil
For Cooking
- 45 g (3 tbsp) unsalted butter, cut into small cubes
To Serve
- 1 – 2 tbsp Nutella, homemade or store-bought
- 2 strawberries, sliced
- Icing sugar / powdered sugar, for dusting
Instructions
- Prepare the batter: Sift the flour into a large mixing bowl. Add the sugar and salt, then whisk to combine. Make a well in the centre and add the eggs. Whisk gently to mix in some of the flour, making a thick paste.
- Add liquids gradually: Slowly whisk in the milk in increments to create a smooth, lump-free batter. Then whisk in the water and oil until the batter is glossy and pourable, coating the back of a spoon lightly.
- Rest the batter: Cover the bowl and leave the batter to rest at room temperature for 1 hour to relax the gluten for tender crêpes.
- Heat the pan: Warm a 24cm (9.5″) non-stick crêpe pan over medium-high heat (reduce to medium if stove runs hot). Melt about 1/2 tsp of butter in the pan, then wipe off any excess with a paper towel, leaving only a thin film.
- Cook the crêpes: Using a ladle, pour 1/4 cup of batter into the centre of the pan. Immediately lift and swirl the pan to spread the batter thinly and evenly. Cook for 45 seconds to 1 minute until the underside is lightly golden.
- Flip the crêpe: Use a long spatula to flip and cook the other side for about 30 seconds. Transfer the cooked crêpe onto a plate. Repeat the process for the remaining batter, adding butter as needed.
- Assemble the Nutella crêpes: Spread Nutella evenly over one crêpe, place sliced strawberries on one half, then fold the crêpe into quarters. Repeat for desired portions.
- Serve: Dust the folded crêpes with icing sugar and serve immediately to enjoy warm and fresh.
Notes
- The water and oil help create a smooth, pliable batter balance preventing it from being too thick or runny.
- Resting the batter allows the flour to absorb moisture and helps relax gluten for tender crêpes.
- Using just a thin layer of butter prevents soggy crêpes and allows better browning.
- Swirling the pan immediately ensures an evenly thin layer of batter without thick spots.
- Cooking times may vary depending on your stove and pan; look for lightly golden undersides for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: Nutella crêpes, French crêpes, easy crêpes recipe, breakfast crêpes, dessert crêpes, strawberry Nutella crêpes
