Ingredients
For the crepes:
1 cup all-purpose flour
2 large eggs
1 1/2 cups milk
2 tbsp melted butter
1 tsp vanilla extract
1/4 tsp salt
1 tbsp sugar
For the Nutella cream filling:
1/2 cup Nutella
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
For garnish:
Fresh berries (strawberries, raspberries)
Powdered sugar
Whipped cream (optional)
Instructions
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Make the crepe batter: In a medium bowl, whisk together flour, eggs, milk, melted butter, vanilla extract, salt, and sugar until smooth. Let the batter rest for 15-30 minutes.
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Cook the crepes: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil. Pour 1/4 cup of batter into the pan, swirling it to spread evenly. Cook for 1-2 minutes, then flip and cook for another 30 seconds. Remove and set aside. Repeat with remaining batter.
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Make the Nutella cream filling: In a bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Gently fold in Nutella until smooth and well combined.
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Assemble the crepes: Place one crepe on a plate and spread Nutella cream in the center. Fold the crepe into quarters or roll it up. Repeat with the rest of the crepes.
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Garnish and serve: Top with fresh berries, powdered sugar, and whipped cream if desired. Serve immediately and enjoy!
Notes
You can make the crepes and filling ahead of time. Store crepes (without filling) in an airtight container for up to 2 days, or freeze for longer storage.
Use gluten-free flour for a gluten-free version of these crepes.
Other fillings like peanut butter, fruit preserves, or whipped mascarpone cheese can also be used.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Breakfast
- Method: Pan-cooked
- Cuisine: French
- Diet: Vegetarian
