Galentines Brunch Strawberry Crêpes (Printable)

Golden crêpes filled with Nutella and fresh strawberries, perfect for a flavorful brunch treat.

# Components:

→ For the Crêpes

01 - 1 cup (125 g) all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups (300 ml) whole milk
04 - 2 tbsp unsalted butter, melted, plus extra for the pan
05 - 1 tbsp granulated sugar
06 - 1/2 tsp vanilla extract
07 - 1/4 tsp salt

→ For the Filling

08 - 1/2 cup (150 g) Nutella or chocolate-hazelnut spread
09 - 2 cups (300 g) fresh strawberries, hulled and sliced

→ For Serving (Optional)

10 - Powdered sugar for dusting
11 - Whipped cream
12 - Extra strawberries

# Method:

01 - In a mixing bowl, whisk together flour, sugar, and salt until combined.
02 - In a separate bowl, whisk the eggs, then add milk, melted butter, and vanilla extract, mixing until well incorporated.
03 - Gradually add the wet ingredients to the dry mixture, whisking until smooth and lump-free. Allow batter to rest for 10 to 15 minutes.
04 - Heat a nonstick skillet 8 to 10 inches in diameter over medium heat and lightly brush with butter.
05 - Pour approximately 1/4 cup (60 ml) of batter into the pan, swirling to coat the bottom thinly. Cook for 1 to 2 minutes until edges lift and bottom is golden brown.
06 - Flip the crêpe and cook for another 30 to 60 seconds until set. Transfer to a plate and repeat with remaining batter, stacking crêpes with parchment paper between layers.
07 - Spread 1 tbsp Nutella onto each crêpe, add a layer of sliced strawberries, and fold or roll up.
08 - Dust with powdered sugar and serve with whipped cream and extra strawberries if desired.

# Expert Advice:

01 -
  • They look like you spent hours in a French kitchen when really you were just swirling batter for 20 minutes.
  • The combination of warm Nutella melting into fresh strawberries hits that sweet spot between indulgent and actually feeling good about eating it.
  • You can make the crêpes ahead, stack them with parchment, and assemble everything right before serving—perfect for impressing people without the stress.
02 -
  • The batter absolutely needs to rest—I promise those 10–15 minutes transform the texture from okay to actually silk-like, and it's the one step that separates homemade crêpes from disappointing ones.
  • Your pan temperature matters more than you think; too hot and the crêpe sets before you can swirl it thin, too cool and it won't have those beautiful golden spots that make them look restaurant-quality.
  • If your first crêpe looks rough or weird, that's completely normal and almost everyone's first one does—by the third one you'll find your rhythm and they'll get prettier.
03 -
  • Make the batter the night before and refrigerate it; the extra resting time actually improves the texture, and you'll have one less thing to worry about in the morning.
  • If a crêpe tears while you're cooking, just use it anyway—it gets folded up with fillings and no one will ever know, plus it tastes exactly the same as the perfect ones.
  • Keep cooked crêpes warm by stacking them loosely on a plate and covering with a slightly damp kitchen towel; this prevents them from drying out while you finish cooking the rest.
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