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Authentic French Nutella Strawberry Crepes Recipe

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4.2 from 45 reviews

Experience the classic taste of French cuisine with these Authentic French Nutella Strawberry Crepes. Delicately thin crepes, infused with vanilla sugar, dark rum, and orange blossom water, are perfectly complemented by a luscious spread of Nutella, fresh sliced strawberries, and optional whipped cream. This recipe yields tender, golden crepes that are both elegant and easy to prepare, ideal for breakfast, brunch, or dessert.

  • Total Time: 50 minutes
  • Yield: 9 crepes

Ingredients

Crepe Batter

  • 2 cups whole milk
  • 4 tbsp unsalted butter
  • 1 ⅔ cups all purpose flour
  • ¼ cup cornstarch
  • 2 tbsp vanilla sugar
  • 1 pinch salt
  • 3 large eggs
  • 2 tsp dark rum
  • 1 tsp orange blossom water
  • 1 tbsp cooking oil (for greasing the pan)

Filling and Garnish

  • ½ tbsp Nutella per crepe plus extra melted Nutella for drizzling
  • 2 cups fresh strawberries, sliced
  • Optional whipped cream (canned or fresh)

Instructions

  1. Warm the Milk & Butter: In a small saucepan, gently heat the milk and unsalted butter together over low heat until the butter has melted and the mixture is warm but not boiling. Remove from heat and allow to cool slightly to prevent scrambling the eggs in the next step.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, vanilla sugar, and a pinch of salt until evenly mixed.
  3. Make the Batter: Crack the eggs into the center of the dry ingredients. While whisking gently, slowly pour in the warm milk and butter mixture, continuing to whisk until the batter is smooth and free of lumps.
  4. Add Aromatics: Stir in the dark rum and orange blossom water until fully incorporated into the batter, enhancing the crepes’ delicate flavor.
  5. Rest the Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes. Resting relaxes the gluten, resulting in tender crepes.
  6. Prepare for Cooking: Slice the fresh strawberries and prepare a container of water for dipping the crepe spreading tool (rozell) to ensure even batter spreading.
  7. Heat the Pan: Warm a 10-inch crepe pan over medium-high heat. Lightly grease the surface by wiping with a paper towel dipped in cooking oil.
  8. Cook the Crepes: Whisk the batter briefly to recombine. Pour a ladleful of batter into the center of the hot pan. Immediately use the wet rozell to spread the batter evenly in a thin circular layer. Dip the rozell in water between each crepe to prevent sticking.
  9. Flip the Crepe: Cook for about 1 minute until the edges lift and the underside is golden brown. Flip carefully and cook the other side for 30 seconds. Transfer the cooked crepe to a plate and repeat with the remaining batter.
  10. Assemble the Crepes: Spread about ½ tablespoon Nutella over half of each warm crepe. Add a generous topping of sliced strawberries. Fold into a triangle or roll up. Garnish with whipped cream if desired and drizzle with melted Nutella for extra indulgence.

Notes

  • Resting the batter is essential for tender crepes since it allows the flour to hydrate and gluten to relax.
  • If you don’t have orange blossom water, a few drops of vanilla extract can be used as an alternative, although the flavor profile will differ slightly.
  • The rozell is a special wooden spreader used to evenly distribute the batter; if you don’t have one, tilt and swirl the pan carefully to spread the batter thinly.
  • Use fresh strawberries for the best flavor and texture, but other fresh berries also work well.
  • These crepes can be stored in the refrigerator for up to 2 days; reheat gently to avoid drying out.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French

Find it online: https://allyumcooks.com/authentic-french-nutella-strawberry-crepes-recipe/