Now you can bring a little bit of Paris to home, with these delicious French Crepes. Fill them with Nutella and strawberries for the ultimate breakfast, brunch or dessert.
Super thin, light and delicate, French Crepes are not only one of the most delicious treats, they’re also super quick easy! And this basic French Crepe recipe will have you whipping up these gourmet delights in next to no time!
My very first trip to Paris had me falling in love with Strawberry Nutella Crepes. It was 2008 and I was in a pastry wonderland! But finding a little crêperie on almost every street corner got me stopping every time, mesmerized by the batter being expertly twirled and flipped. Little did I know that making crepes is actually very simple!
THE PERFECT FRENCH CREPE RECIPE
Start with some very basic ingredients:
- Plain Flour: nothing fancy, just regular all purpose plain flour
- Caster Sugar: just a little, to add the tiniest bit of sweetness. Regular granular sugar is also fine -they’re meant to be easy and fuss-free!
- Eggs: free-range is always my preferred choice.
- Milk: I use full-fat for best results, but skim will work just as well.
- Cream: just a little cream adds some richness to these crepes, which is lovely with sweet fillings.
As for equipment, that’s also very basic:
- 1 x bowl for the dry ingredients
- 1 x bowl for the wet ingredients
- 1 x whisk
- 1 x 12 inch non stick pan or
- Breville Crepe Maker (one of my favourite appliances!)
- wooden batter spreaders are optional, but make life easier (and they’re fun to use!)
- 1 x egg lifter, to flip the crepes over
HOW TO MAKE CREPES
It’s super easy! There’s no heavy mixing -just a quick whisk and you’re pretty much done. But here’s my tips for making perfect French Crepes:
- use fresh, free-range eggs for wonderfully soft and delicious crepes.
- once mixed, allow the batter to rest for about 30 minutes (use this time to prep your fillings).
- heat your pan on medium, or your crepe maker on around 2-3. I actually prefer the crepe maker, as the temperature is easy to control. If using a skillet, you may need to test and adjust the setting on your stove if necessary.
- brush a little melted butter (not oil) onto you pan, to make lifting the crepe easier. The butter also adds to the delicious flavour and golden colour.
- using a soup ladle means the same amount of batter is used each time, giving you even-sized crepes.
- cook the crepe for about 45 seconds, then flip it over and cook for another 25 seconds -both sides should be lightly golden.
- you can make each crepe, then keep it on a plate, covered with foil until all of the crepes are ready. They will stay warm and soft.
- if you don’t want to make all of the crepes at once, you can store the batter in the fridge for a few days.
- cooked crepes can be stored in the fridge for up to 3 days. Simply let the crepes cool, then separate them with a piece of baking paper between each one. Cover the whole thing in plastic wrap and store in the fridge. They can also be frozen for 3 months
HOW TO FILL STRAWBERRY NUTELLA CREPES
Once the crepes have been made, simply spread warmed Nutella over half. The strawberry slices can then be placed on a quarter of the crepe, before folding the crepe in half, then half again.
Of course, there’s plenty of ways to fill crepes:
- a sprinkling of sugar and a squeeze of lemon juice is always a favourite
- try my Caramel Apple Filling with a little cinnamon and brown sugar…it’s to die for!
- some Homemade Salted Caramel with Chantilly Cream makes a delicious dessert crepe!
I hope you enjoy this easy French crepe recipe. Please don’t forget to leave a rating, or drop a comment on the recipe below, or on Instagram
Strawberry Nutella Crepes
Equipment
- 1 Breville Crepe Creations for easy use and temperature control. Otherwise use a large skillet
Ingredients
- 2 cups Plain flour
- 2 tbsp Caster sugar
- 4 Eggs XL at room temperature
- ¾ cup Cream
- 1⅔ cup Milk
- 1 tbsp Melted butter for greasing
Filling
- 1 punnet Strawberries sliced
- 1 tsp Caster sugar
- Nutella use as much or as little as you desire
Instructions
Filling
- Place the strawberry slices in a bowl and sprinkle with the teaspoon of sugar. Leave aside while you prepare the crepe mixture.
Crepes
- In a large bowl, whisk together the flour and caster sugar.
- In a large jug, whisk together the eggs, milk and cream
- Now add the wet ingredients to the dry and whisk until smooth.
- Turn on your Crepe Maker to heat setting 2-3, or heat your skillet on low-medium and brush with a little melted butter.
- Using a soup ladle, scoop some mixture onto your crepe maker or skillet. If you're using the Crepe Creations, it comes with a batter spreader to smooth out the crepe mixture. If you're using a skillet, simply tilt the pan in all directions to get the mixture to spread to the edges.
- Cook your crepe for about 45-60 seconds (the surface will no longer be runny), then flip it over with a rubber spatula or egg flip. Cook the other side for another 25 seconds or so. Remove to a plate and cover with foil to keep warm.
- Place the nutella in a microwave safe bowl and heat for about 20-30 seconds, to thin it out.
- Place a cooked crepe on a serving plate, spread warmed Nutella onto half of the crepe and sprinkle strawberries onto one half of the Nutella (one quarter of the crepe). Now fold the plain side of the crepe over the Nutella side, then fold over again (with strawberries in the last quarter). Repeat with remaining crepes.
- Serve with an extra drizzle of nutella or melted chocolate, or simply dust with a sprinkling of icing sugar.
Notes
- cooked crepes can be stored in the fridge for up to 3 days. Simply let the crepes cool, then separate them with a piece of baking paper between each one. Cover the whole thing in plastic wrap and store in the fridge.
- They can also be frozen this way for 3 months.
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