Strawberry Nutella Crepes
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
Servings: 6 serves of 2 each
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.