To-Die-For Strawberry Nutella Crepes

Making traditional French crepes at home is just as easy as whipping up a batch of pancakes. It’s a skill that every great chef should have under their belt.

Strawberry and Nutella are a match made in heaven. These traditional French crepes are light and airy stuffed with warm strawberry jam. But it’s customisable based on all your preferences — you can fill it with whatever jams, jellies, fruits or chocolate spreads you love most. And top it with nuts, whipped cream or if you’re feeling extra, ice cream.

Dessert Crepes

Prep Time: 15 minutes (plus 3 hours to rest)
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

• 4 ounces all-purpose flour
• 4 ounces cake flour
• 1 ounce sugar
• 1/4 teaspoon salt
• 3 large eggs
• 16 ounces milk
• 2.5 ounces melted butter
• 1/2 teaspoon all spice
• 1/2 teaspoon cinnamon powder
• 5 sheets parchment paper

Directions

1. Sift together flour, sugar, and salt into a bowl and set aside.
2. In a separate mixing bowl, whisk together eggs, milk and melted butter.
3. Gradually whisk the liquid mixture into the dry mixture a little at a time till all the liquid mixture is incorporated. It should be the consistency of heavy cream. 
4. Finally, whisk in all spice and cinnamon powder. Ensure the mixture is smooth and lump free.
5. Allow mixture to rest for at least 3 hours before use.
6. To make crepes, heat a non-stick frying pan till hot. Brush with vegetable oil.
7. Carefully ladle in about 4 tablespoons of the crepe batter into the frying pan. Lift off of the heat and quickly tilt hand to cover the entire base of the pan so the mixture is thin.
8. Return to the heat and cook until the crepe is lightly browned. Flip over and allow to cook on the other side. This will only take a few seconds and will not brown as much as the first side.
9. Slide the crepe onto a plate and allow to cool properly. Place pieces of parchment paper between each crepe to separate them.
10. Serve immediately by filling crepes with jams, jellies, fruits or chocolate spreads with nuts, whipped cream or ice cream.
11. Crepes need to be made ahead of time but can be stored for weeks and used as needed. To store, place stack of separated crepes in an airtight bag and refrigerate.

About Post Author

Simmone Edwin

https://www.instagram.com/merakicateringtt/

Simmone ‘Simmy’ Edwin is a certified hospitality educator, who was most recently the head chef at Adam’s Bagels. She obtained an associate’s degree in Culinary Management at TTHTI and followed her passion for education in the field, to earn a bachelor’s degree in Food Service Management and International Hotel Operations from Johnson and Wales University Miami and the Spermalie Hotel School Belgium. Upon her return to Trinidad, she dived in to the culinary scene working in places such as Il Colosseo, More Sushi, The Normandie Hotel, Buzo and has taught for a while at The Baking Academy. Follow her on social media at @merakicateringtt.

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