Nutella and Fruit Crepes
Tender French-style crepes made from a simple batter of eggs, flour, milk, and butter. Rest the batter, cook on a grill plate until golden and firm on both sides, then serve each crepe spread with Nutella and fresh fruit like bananas or strawberries.
Ingredients
- 3 eggs
- 2 cups all-purpose flour
- 1 tbsp butter
- 15 tbsp milk
- ½ oz Nutella, per portionchocolate hazelnut spread1:1vegan:nodairy:yesadds tree_nuts
similar spreadable consistency
Full guide → - fresh fruit, for decoration
Instructions
- 1
In one bowl, combine milk and flour, mixing until blended.
- 2
In a second bowl, combine eggs and butter.
- 3
Mix the two mixtures together until smooth.
- 4
Let the batter rest for 15 minutes at room temperature.
- 5
Grease a grill plate with oil using absorbent paper.
- 6
Heat the grill plate.
- 7
Pour batter onto the plate to form crepes approximately 10 ¼" in diameter.
- 8
Cook on both sides until equally firm.
- 9
Spread each crepe with Nutella and top with fresh fruit.
Tips
Room temperature batter rest prevents lumps and creates tender crepes.
Good to Know
Cooled crepes can be stacked with parchment between layers and refrigerated up to 2 days, or frozen up to 1 month.
Prepare batter up to 4 hours ahead; refrigerate covered. Cook crepes in advance and reheat gently in a dry skillet before serving.
Serve warm, immediately after topping with Nutella and fruit.
Common Mistakes
Skip the 15-minute rest to avoid a lumpy, dense batter.
Cook at too low heat to avoid pale, flabby crepes instead of firm ones.
Substitutions
similar spreadable consistency
Full guide →