Breakfast & Brunchcafedelites5.0
Authentic French Nutella Strawberry Crepes
Traditional French crepes made with warm milk, butter, and aromatics like dark rum and orange blossom water. Thin, crispy edges, and filled with Nutella and strawberries.
👥 9 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- mixing bowl
- whisk
- pan
📝 Preparation Steps
1
Warm the Milk & Butter In a saucepan, combine the milk and butter. Gently heat until the butter is completely melted and the mixture is warm to the touch (do not let it boil). Remove from heat and let it cool slightly for a minute so it doesn't scramble the eggs.
large Eggs3
2
combine
3
Combine Dry Ingredients In a large mixing bowl, whisk together the flour, cornstarch, vanilla sugar, and salt.
vanilla sugar2 tbspUnsalted Butter4 tbspsalt1 pinch
4
batter
5
Crack the eggs into the center of the flour mixture. Begin whisking gently, breaking the yolks, while gradually pouring in the warm milk and butter mixture. Whisk continuously until the batter is smooth and lump-free.
large Eggs3
6
aromatics
7
Pour in the dark rum and orange blossom water. Whisk again until fully incorporated.
dark rum2 tsporange blossom water (see post above for alternative)1 tsp
8
rest
9
Cover the bowl and place the batter in the fridge to rest for at least ⏱️ 30 minutes. (This relaxes the gluten for tender crepes).
10
prep
11
While the batter rests, prepare a container or jar filled with water. Place your crepe spreading tool (rozell) inside the water so it is wet and ready to use. Slice your strawberries.
fresh strawberries (sliced)2 cups
12
heat
13
Heat a 10-inch crepe pan over medium-high heat. Lightly grease the surface with a paper towel dipped in the cooking oil.
cooking oil (for greasing the pan)1 tbsp
14
cook
15
Give the batter a quick whisk (flour settles during resting). Pour a ladleful of batter into the center of the hot pan. Immediately use the wet rozell to spread the batter in a circular motion to coat the pan evenly.
16
tip
17
Dip the rozell back into the water between every crepe.
18
flip
19
Cook for about ⏱️ 1 minute until the underside is golden and the edges lift slightly. Flip the crepe and cook for another ⏱️ 30 seconds on the other side. Transfer to a plate. Repeat until all batter is used.
20
assemble
21
Spread Nutella over one half of a warm crepe. Top with sliced strawberries. Fold into a triangle or roll up. Top with whipped cream and a drizzle of melted Nutella.
fresh strawberries (sliced)2 cups
Nutrition Facts
calories
276 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
1 g
sugar Content
9 g
sodium Content
52 mg
protein Content
7 g
trans Fat Content
0.3 g
cholesterol Content
87 mg
carbohydrate Content
32 g
saturated Fat Content
7 g
unsaturated Fat Content
5 g
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