Strawberry Nutella Crêpes with Whipped Cream and Hazelnuts

Why You’ll Love This Recipe

• Delicately thin, tender crêpes with crisp lacey edges.
• Classic strawberry–chocolate pairing, elevated with toasted hazelnuts for crunch.
• Lightly sweetened whipped cream keeps everything airy and balanced.
• Make-ahead batter and freezer-friendly crêpes for stress-free entertaining.

Grocery List

• Produce: 1 lb strawberries, 1 lemon (optional for macerating)
• Dairy: Whole milk, unsalted butter, heavy cream, large eggs
• Pantry: All-purpose flour, granulated sugar, confectioners’ sugar, vanilla extract, Nutella, hazelnuts, fine salt

Full Ingredients

Crêpe Batter

• All-purpose flour 1 cup (120 g)
• Granulated sugar 2 tbsp (24 g)
• Fine salt 1/4 tsp
• Large eggs 3
• Whole milk 1 1/4 cups (300 ml), at room temperature
• Unsalted butter 2 tbsp (28 g), melted and slightly cooled, plus more for the pan
• Pure vanilla extract 1 tsp

Filling and Toppings

• Nutella 1 cup (about 300 g), gently warmed to loosen
• Fresh strawberries 1 lb (450 g), hulled and thinly sliced
• Hazelnuts 1/2 cup (60 g), toasted and roughly chopped
• Confectioners’ sugar 2 tbsp, for dusting

Lightly Whipped Cream

• Heavy cream 3/4 cup (180 ml), cold
• Confectioners’ sugar 1 tbsp
• Vanilla extract 1/2 tsp

Step-by-Step Instructions

Step 1: Make a silky crêpe batter

In a medium bowl, whisk the flour, sugar, and salt. Add the eggs and about half the milk; whisk until smooth and free of lumps. Whisk in the remaining milk, melted butter, and vanilla until the batter is the consistency of heavy cream. For ultra-smooth batter, blend with an immersion blender for 10–15 seconds.

Step 2: Rest the batter

Cover and let the batter rest for 30 minutes at room temperature. This relaxes gluten and allows bubbles to subside, yielding thin, tender crêpes that won’t tear. If batter thickens after resting, whisk in 1–2 tbsp milk until pourable.

Step 3: Prep strawberries and whip the cream

Hull and slice the strawberries. For extra gloss, toss with 1 tsp granulated sugar and 1 tsp lemon juice and set aside. In a chilled bowl, whisk heavy cream, confectioners’ sugar, and vanilla to soft peaks. Refrigerate until serving.

Step 4: Toast and chop the hazelnuts

Heat oven to 350°F (175°C). Spread hazelnuts on a small tray and toast for 8–10 minutes until fragrant and lightly golden. Cool, then rub in a towel to shed loose skins. Roughly chop.

Step 5: Cook the crêpes

Preheat an 8–9 inch nonstick skillet or crêpe pan over medium heat for 2–3 minutes. Lightly brush with butter. Stir the batter, then pour in 1/4 cup (60 ml). Immediately lift and swirl the pan so the batter thinly coats the surface. Cook until the top looks set and the underside is speckled golden, 45–60 seconds. Loosen edges with a thin spatula, flip, and cook 15–30 seconds more. Slide onto a plate and keep warm in a 200°F (95°C) oven. Repeat, lightly buttering as needed. You should get about 10 crêpes.

Step 6: Warm the Nutella and fill

Warm Nutella in a microwave-safe bowl for 20–30 seconds or set the jar in a warm water bath until spreadable. Working with one crêpe at a time, spread 1–1 1/2 tbsp Nutella over half the crêpe, add a small handful of sliced strawberries, fold in half, then fold again into quarters.

Step 7: Finish and serve

Arrange 2 folded crêpes per plate. Dust with confectioners’ sugar, sprinkle with toasted hazelnuts, and crown with a generous cloud of lightly whipped cream. Serve immediately while crêpes are warm and edges are delicate and crisp.

Pro Tips

• Strain or briefly blend the batter for perfectly smooth, lacy crêpes.
• Resting the batter is non-negotiable for tenderness; 30 minutes makes a big difference.
• Pan too hot and crêpes brown before setting; too cool and they turn rubbery. Aim for gentle, even golden speckles.
• The first crêpe is a tester—adjust heat and batter thickness as needed.
• Keep cooked crêpes warm in a low oven and stack with parchment to prevent sticking.

Variations

• Banana-Hazelnut: Swap strawberries for sliced bananas and add a pinch of flaky salt to highlight the chocolate.
• Orange-Chocolate: Add 1 tsp orange zest to the batter and finish with a drizzle of warm orange syrup or a splash of Grand Marnier (adults only).
• Gluten-Free: Use a cup-for-cup gluten-free flour blend; rest the batter 45 minutes for best texture.

Storage & Make-Ahead

Crêpe batter can be made up to 24 hours ahead; cover and refrigerate, then whisk before using. Cooked crêpes keep 3 days in the refrigerator or 2 months in the freezer. To store, stack with parchment between each crêpe, wrap tightly, and refrigerate or freeze. Rewarm in a low oven (200°F/95°C) or briefly in a covered skillet. Strawberries are best fresh; whip the cream up to 4 hours ahead and keep chilled. Toasted hazelnuts store at room temperature in an airtight jar for 1 week.

Nutrition (per serving)

Approximate values for 1 serving (2 crêpes with toppings): 760 calories; 50 g fat; 72 g carbohydrates; 16 g protein; 4 g fiber; 42 g total sugars; 230 mg sodium.