Galentines Brunch Strawberry Crêpes (Printer View)

Light golden crêpes layered with Nutella and fresh strawberries for a festive brunch treat.

# Components:

→ Crêpe Batter

01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups whole milk
04 - 2 tablespoons unsalted butter, melted, plus extra for pan
05 - 1 tablespoon granulated sugar
06 - 1/2 teaspoon vanilla extract
07 - 1/4 teaspoon salt

→ Filling

08 - 1/2 cup chocolate-hazelnut spread
09 - 2 cups fresh strawberries, hulled and sliced

→ Garnish

10 - Powdered sugar for dusting
11 - Whipped cream
12 - Fresh strawberries for serving

# Method steps:

01 - In a mixing bowl, whisk together flour, sugar, and salt until evenly combined.
02 - In a separate bowl, whisk eggs, then add milk, melted butter, and vanilla extract. Mix until fully incorporated.
03 - Gradually add wet ingredients to dry ingredients while whisking continuously until smooth and lump-free. Allow batter to rest for 10-15 minutes.
04 - Heat an 8-10 inch nonstick skillet over medium heat. Lightly brush with butter to prevent sticking.
05 - Pour approximately 1/4 cup batter into the heated pan, immediately tilting and swirling to coat the bottom thinly in a circular motion. Cook for 1-2 minutes until edges begin to lift and the bottom achieves a light golden color.
06 - Flip the crêpe using a spatula and cook the reverse side for 30-60 seconds until set. Transfer to a plate and repeat process with remaining batter, layering finished crêpes with parchment paper between each.
07 - Spread 1 tablespoon chocolate-hazelnut spread on each crêpe, arrange a layer of sliced strawberries, and fold or roll into desired shape.
08 - Dust assembled crêpes with powdered sugar and serve immediately with whipped cream and additional fresh strawberries on the side.

# Expert Advice:

01 -
  • These crêpes look restaurant-worthy but honestly require less skill than you'd think, which means you get to feel like a culinary genius without the stress.
  • The combination of silky Nutella against bright, fresh strawberries hits that perfect sweet-but-not-cloying note that keeps you coming back for seconds.
  • You can make the crêpes ahead and fill them moments before serving, which takes the pressure off when guests arrive.
02 -
  • If your crêpes tear when you flip them, your pan is too hot or your batter is too thick—either lower the heat slightly or thin out the next batch with a splash of milk.
  • Letting the batter rest isn't optional; it's the difference between crêpes that stay intact and ones that shatter the moment you try to fill them.
  • The first crêpe is almost always imperfect, which is just how it goes—use that one as your tester while you dial in the temperature and technique.
03 -
  • Use a crêpe pan if you have one—the sloped sides make flipping infinitely easier, though a regular nonstick skillet works fine too if you're patient and gentle.
  • The batter should be the consistency of thin cream; if it's too thick, your crêpes will be dense, and if it's too thin, they'll have holes everywhere.
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