Fluffy Strawberry Crepes with Creamy Nutella Easy Recipe for Perfect Breakfast

Let me tell you, the smell of warm crepes sizzling in the pan, mingled with the sweet scent of fresh strawberries and rich Nutella, is enough to make anyone’s mouth water. The first time I made these fluffy strawberry crepes with creamy Nutella, I was instantly hooked. It was one of those rare mornings when everything just clicked—the batter was silky smooth, the strawberries perfectly ripe, and the Nutella melted like a dream. I paused, took a deep breath, and just smiled because I knew I’d stumbled upon something truly special. Honestly, this recipe feels like a warm hug on a plate.

Years ago, when I was knee-high to a grasshopper, my grandma used to make crepes for weekend breakfasts. She’d pile them high with berries and a drizzle of honey, and I always wished I had her exact recipe. This fluffy strawberry crepes with creamy Nutella version feels like the grown-up, indulgent little sister of those nostalgic mornings. My family couldn’t stop sneaking these crepes off the plate while they cooled (and I can’t really blame them). Whether it’s a lazy Sunday brunch, a bright addition to your Pinterest breakfast board, or a sweet surprise for your kids, these crepes never fail to impress.

After testing this recipe multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting breakfast in bed moments. You’re going to want to bookmark this one—for those days when you crave a little extra joy in the morning.

Why You’ll Love This Fluffy Strawberry Crepes with Creamy Nutella Recipe

Honestly, this recipe isn’t just your average crepe—it’s a game-changer that combines fluffy texture with rich, creamy flavor that hits all the right notes. Here’s why it’s a keeper:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy mornings or last-minute brunch plans.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Breakfast or Brunch: Whether it’s a weekend treat or a special occasion, these crepes shine bright.
• Crowd-Pleaser: Kids and adults adore the mix of fluffy crepes with sweet strawberries and that luscious Nutella spread.
• Unbelievably Delicious: The crepes are light as air, and the creamy Nutella adds just the right touch of indulgence without being overwhelming.

What sets this recipe apart? The batter is thoughtfully whipped to achieve that fluffy, tender bite—not the usual thin and flimsy crepes you might be used to. Plus, using fresh strawberries adds a burst of natural sweetness and texture that balances perfectly with the creamy Nutella. No gimmicks here, just a recipe that feels like comfort food but with a little extra love. After the first bite, you might find yourself closing your eyes just to savor it fully. It’s breakfast reimagined to make your mornings feel a little more special without any stress.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with strawberries bringing a fresh seasonal touch.

• All-purpose flour: 1 cup (120g) – for that perfect crepe structure
• Milk: 1 ¼ cups (300ml), whole milk preferred for creaminess (or substitute with almond milk for dairy-free)
• Large eggs: 3, room temperature – helps the batter bind and rise slightly
• Unsalted butter: 2 tablespoons, melted + extra for cooking (I recommend Kerrygold for its rich flavor)
• Granulated sugar: 2 tablespoons – just enough sweetness to balance the strawberries
• Vanilla extract: 1 teaspoon – adds a warm, inviting aroma
• Salt: A pinch – to bring all the flavors together
• Fresh strawberries: 1 ½ cups, sliced (use ripe, fragrant berries for the best flavor)
• Nutella: ½ cup (thawed if refrigerated) – the star of the show for that creamy, chocolaty finish

Optional topping ideas: powdered sugar, whipped cream, chopped hazelnuts for crunch.

Feel free to swap the fresh strawberries with frozen ones during off-season months—just thaw and drain excess juice to avoid soggy crepes. For a gluten-free option, try using a 1:1 gluten-free baking flour.

Equipment Needed

• Non-stick skillet or crepe pan: 8 to 10 inches in diameter works best. A crepe pan with low sides makes flipping easier, but a good non-stick skillet will do the job.
• Mixing bowls: One large for batter mixing, preferably glass or stainless steel.
• Whisk or electric mixer: For smooth batter without lumps (I use a handheld whisk for better control).
• Measuring cups and spoons: Accuracy counts for consistent crepes.
• Spatula: Thin, flexible spatula for turning crepes without tearing.
• Blender (optional): For ultra-smooth batter, but whisking by hand works fine too.

If you don’t have a crepe pan, a regular non-stick frying pan with gently sloping sides is a fine alternative. I’ve found that seasoning your skillet lightly with butter before cooking helps prevent sticking and gives crepes a lovely golden finish. For those on a budget, a basic non-stick skillet from a trusted brand will last for years with proper care.

Preparation Method

1. Prepare the batter: In a large mixing bowl, whisk together 1 cup (120g) of all-purpose flour, 2 tablespoons of granulated sugar, and a pinch of salt. Make a well in the center.
2. Add wet ingredients: Crack 3 large eggs into the well, then gradually pour in 1 ¼ cups (300ml) of whole milk while whisking continuously. This slow incorporation prevents lumps and ensures a smooth batter.
3. Incorporate butter and vanilla: Stir in 2 tablespoons of melted unsalted butter and 1 teaspoon of vanilla extract until fully combined. The batter should be thin and pourable, like heavy cream. If too thick, add a splash more milk.
4. Rest the batter: Cover the bowl and let the batter rest in the fridge for at least 30 minutes (up to 2 hours). This step relaxes the gluten and helps achieve fluffy crepes with tender edges.
5. Prepare strawberries: While the batter rests, wash and slice 1 ½ cups of fresh strawberries. Set aside.
6. Heat your pan: Place your non-stick skillet or crepe pan over medium heat. Brush lightly with melted butter just before cooking each crepe to prevent sticking and add flavor.
7. Cook the crepes: Pour about ¼ cup (60ml) of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter evenly into a thin, round layer. Cook for about 1 to 1 ½ minutes until the edges lift and the bottom is golden brown.
8. Flip carefully: Using a thin spatula, flip the crepe and cook the other side for 30 seconds to 1 minute until lightly golden. The crepe should be soft but cooked through.
9. Repeat: Transfer cooked crepes to a plate and keep warm under a clean kitchen towel. Continue with remaining batter, adding butter to the pan as needed.
10. Assemble: Spread about 1 tablespoon of creamy Nutella on each crepe while still warm, add a handful of sliced strawberries, then fold or roll up the crepe.
11. Serve: Dust with powdered sugar or add whipped cream if you like. Serve immediately for best texture and flavor.

Note: If your crepes tear, your pan might be too hot or dry—lower the heat slightly and add a touch more butter. The batter consistency is key: too thick and crepes will be heavy; too thin and they might break. Resting the batter really makes a difference in fluffiness.

Cooking Tips & Techniques for Perfect Fluffy Strawberry Crepes with Creamy Nutella

Let’s face it: making crepes can feel intimidating if you’re new to the game. But here are some pro tips I learned the hard way to help you nail it every time.

• Rest your batter: This isn’t just a suggestion—letting the batter sit in the fridge helps the flour hydrate and the gluten relax, leading to crepes that are tender, not rubbery.
• Control your heat: Medium heat is your friend. Too hot, and the crepes burn before cooking through; too low, and they get rubbery. Adjust as you go, and test with a small crepe first.
• Use a light hand with butter: Brush your pan between crepes to prevent sticking, but don’t go overboard—too much butter can make crepes greasy.
• Swirl quickly: Once you pour the batter, tilt and swirl the pan immediately to spread it thin and evenly. This takes a bit of practice but makes a huge difference in crepe texture.
• Flip gently: Use a thin spatula and be patient. If a crepe sticks slightly, give it a few more seconds to release naturally.
• Use room temperature ingredients: This helps the batter blend better and reduces lumps.

One time, I skipped resting the batter and ended up with crepes that were thin and tough—lesson learned! Also, multitasking by prepping strawberries and warming Nutella while the crepes cook saves time and keeps everything flowing smoothly. Remember, practice makes perfect, and these tips will make your fluffy strawberry crepes with creamy Nutella shine.

Variations & Adaptations

Want to switch things up? I get it—sometimes you want to tailor this recipe to your taste buds or dietary needs. Here are a few ways to do just that:

• Dairy-Free: Swap milk for almond, oat, or coconut milk and use a dairy-free spread instead of butter. Use a vegan chocolate hazelnut spread for the Nutella.
• Gluten-Free: Use a 1:1 gluten-free flour blend. Brown rice or oat flour can work, but expect a slightly different texture.
• Seasonal Fruit Twists: Swap strawberries for blueberries, raspberries, or sliced peaches depending on what’s fresh. Each brings a unique burst of flavor.
• Additional Fillings: Add a sprinkle of chopped toasted hazelnuts or a drizzle of honey for extra crunch and sweetness.
• Chocolate Variation: Mix a teaspoon of cocoa powder into the batter for a subtle chocolate crepe base.

Personally, I once made these crepes with a sprinkle of cinnamon in the batter and swapped strawberries for caramelized bananas—it was dangerously good. Feel free to experiment with what you have on hand and make this recipe your own.

Serving & Storage Suggestions

These fluffy strawberry crepes with creamy Nutella are best enjoyed warm, right off the pan, when the Nutella is still soft and the crepes are tender. Serve them piled on a pretty plate with a dusting of powdered sugar or a dollop of freshly whipped cream for that extra touch.

Pair with a hot cup of coffee, a fresh berry smoothie, or even a sparkling mimosa for a brunch that feels fancy but is actually pretty easy.

If you have leftovers (though unlikely!), wrap them tightly in plastic wrap and store in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat or microwave for about 20 seconds. The Nutella might firm up a bit but will soften quickly once warmed.

Over time, the flavors meld beautifully, so if you make them a day ahead (not that you’ll want to), you might find the strawberries soak into the crepe slightly, making it a soft, luscious treat.

Nutritional Information & Benefits

Each serving of these fluffy strawberry crepes with creamy Nutella (about 2 crepes) contains roughly:

Calories	Fat	Carbohydrates	Protein
350 kcal	15g	45g	8g

Strawberries add a boost of vitamin C and antioxidants, while the eggs provide quality protein and essential nutrients. Using whole milk and butter adds richness but also healthy fats to keep you satisfied. If you’re aiming for a lighter version, swapping dairy milk for almond milk reduces calories without losing creaminess.

This recipe is naturally gluten-free if you opt for gluten-free flour, and can be adapted for dairy-free diets as mentioned. Keep in mind the Nutella contains nuts and dairy, so it’s not suitable for nut allergies.

From my experience, this breakfast feels indulgent but balanced—perfect for those mornings when you want a treat that still nourishes.

Conclusion

Fluffy strawberry crepes with creamy Nutella are a delightful way to start your day on a sweet note. This recipe offers an irresistible combo of light, airy crepes with fresh strawberries and luscious Nutella, all coming together in under 30 minutes. You can easily customize it to your taste or dietary needs without losing the magic.

I love this recipe because it brings a little joy and nostalgia to the breakfast table—plus, it’s surprisingly easy to make once you get the hang of it. Give it a try, play around with the flavors, and make mornings something to look forward to. I’d love to hear how your crepes turn out, so don’t be shy—drop a comment, share your twists, or pass it along to friends who deserve a delicious breakfast treat.

Remember, every great breakfast starts with a fluffy crepe and a smile. Enjoy!

FAQs About Fluffy Strawberry Crepes with Creamy Nutella

Can I make the crepe batter ahead of time?

Yes! You can prepare the batter up to 24 hours in advance and keep it refrigerated. Just give it a gentle stir before cooking.

What if I don’t have fresh strawberries?

Frozen strawberries work well too—just thaw and drain excess juice to avoid soggy crepes. You can also substitute with other fresh fruits like blueberries or bananas.

How do I prevent crepes from sticking to the pan?

Make sure your pan is properly heated on medium, and lightly brush with melted butter before each crepe. Using a non-stick skillet helps a lot.

Can I freeze cooked crepes?

Absolutely. Stack crepes with parchment paper between each, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and warm gently before serving.

Is there a vegan alternative for this recipe?

Yes! Use plant-based milk (like almond or oat), replace eggs with a flaxseed or chia egg, and swap butter for a vegan spread. Use a vegan chocolate-hazelnut spread instead of Nutella.

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