Galentines Brunch Strawberry Crêpes

My roommate surprised me with strawberries from the farmer's market one February morning, and I realized I had a jar of Nutella hiding in the back of the pantry. That's when it hit me—why not make crêpes? The kitchen filled with that buttery, eggy aroma while I swirled batter around the hot pan, and suddenly what started as a casual breakfast turned into something that felt celebratory, even though it was just the two of us.

I made these for a Sunday brunch gathering, and watching my friends' faces light up when they saw the golden crêpes stacked on the plate made me understand why people fuss over breakfast. One friend asked for the recipe immediately, and I realized it wasn't about fancy technique—it was about how something simple and French-sounding somehow felt like an act of care.

Ingredients

• All-purpose flour (1 cup/125 g): The foundation that becomes impossibly thin and delicate—resist the urge to add more or your crêpes will be thick and rubbery.
• Eggs (2 large): These are the binder that makes the magic happen, so use fresh, room-temperature ones if you can.
• Whole milk (1 1/4 cups/300 ml): Creates the silky batter you need; don't skip the whole milk for a lighter version or the texture suffers.
• Unsalted butter, melted (2 tbsp plus extra): The melted butter goes into the batter for richness, while a little extra brushed on the pan keeps everything from sticking.
• Granulated sugar (1 tbsp): Just enough sweetness to complement the Nutella without making the crêpe itself taste like dessert.
• Vanilla extract (1/2 tsp): A whisper of vanilla that elevates the whole thing without being obvious.
• Salt (1/4 tsp): This tiny amount makes the flour and eggs sing by balancing flavors.
• Nutella (1/2 cup/150 g): The star of the show—use a good quality version or substitute with almond butter if you want something lighter.
• Fresh strawberries (2 cups/300 g): Slice them just before assembly so they're at their juiciest, and pick berries that are ripe but still firm enough to hold together.

Instructions

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Whisk your dry ingredients together:

In a mixing bowl, combine flour, sugar, and salt—this small step ensures there won't be any hidden pockets of flour hiding in your batter later.

Create the wet mixture:

In another bowl, whisk eggs until slightly frothy, then add milk, melted butter, and vanilla, stirring gently so you don't overbeat and make the batter tough.

Marry wet and dry:

Pour the wet ingredients into the dry gradually while whisking, moving from the center outward to catch any lumps that try to form. Stop as soon as everything looks smooth and creamy.

Let the batter rest:

This 10–15 minute pause lets the flour fully hydrate and actually makes your crêpes more tender—I learned this the hard way after making tough, rubbery ones in a rush.

Heat your pan properly:

A nonstick skillet or crêpe pan over medium heat is your friend here; too hot and they'll brown before thinning out, too cool and they'll be rubbery and thick.

Swirl with confidence:

Pour about 1/4 cup batter into the center, then immediately tilt and swirl the pan in a circular motion to spread it thin—think of painting rather than pouring, and work quickly before the batter sets.

Cook the first side:

Wait 1–2 minutes until the edges start to curl up slightly and the bottom turns golden brown; you'll see it loosen naturally when it's ready to flip.

Flip and finish:

A quick flip with a spatula and just 30–60 seconds on the other side—this side barely needs any color since most of the cooking happened on side one.

Stack and rest:

Transfer each crêpe to a plate and lay a small piece of parchment between each one so they don't stick together while they cool slightly.

Assemble with purpose:

Spread about 1 tablespoon of Nutella onto each crêpe (you can warm it slightly for easier spreading), then arrange sliced strawberries in a line and fold or roll it up, arranging on your serving plate with the seam side down for a finished look.

Finish and serve:

A light dust of powdered sugar, a dollop of whipped cream, and a few extra strawberries on the side—this is where the dish becomes truly special.

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There's something about serving crêpes that makes people feel cared for, even if you're just eating breakfast together on a Wednesday. That morning with my roommate, we ate them slowly, talking about nothing important, and I realized that this recipe isn't really about impressing anyone—it's about giving yourself permission to make something delicate and kind.

Why Crêpes Are Worth the Effort

The first time I made crêpes, I thought they'd be fussy and require some kind of culinary degree, but honestly, once you get over the swirling motion (which becomes automatic after two or three), they're actually more forgiving than regular pancakes. The technique sounds intimidating, but it's really just thin batter and a confident wrist movement—and even if your first one tears or isn't perfectly round, you'll eat it anyway because it tastes amazing.

The Magic of Nutella and Strawberry Together

This pairing works because Nutella is rich and slightly salty while strawberries are bright and tart, and together they create this beautiful balance that doesn't feel heavy even though chocolate is involved. The warmth of the crêpe also softens the Nutella just enough so it spreads easily and becomes almost silky, while the cold or room-temperature strawberries give you a little textural surprise with each bite.

Making These Ahead and Other Time-Savers

You can absolutely make crêpes the night before and store them stacked with parchment in an airtight container in the fridge; just warm them gently in a skillet or on a plate over simmering water before filling them so they become pliable again. The batter itself can also be made several hours ahead, though it benefits from a quick whisk before cooking since it may have settled slightly. And here's something I discovered: if you're feeling fancy, a splash of orange liqueur or even a tiny bit of orange zest in the batter adds this sophisticated flavor that makes people think you went to culinary school, when really you just got creative one morning.

• Make the batter the night before and store it covered in the fridge for maximum flexibility on busy mornings.
• If your strawberries are very large, cut them in half lengthwise so they stay together better inside the crêpe.
• Leftover crêpes (without filling) can be wrapped and frozen for up to two weeks, then thawed and warmed when you need them.

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These strawberry crêpes remind me that breakfast can be a celebration, not just something you rush through before the day starts. Make them for someone you love, or for yourself on a morning when you deserve something special.

Recipe Questions & Answers

→ How do I achieve thin, delicate crêpes?

Whisk the batter until smooth and let it rest for 10–15 minutes to relax the gluten. Use a lightly buttered, medium-heat skillet and pour a thin layer of batter, swirling to cover the pan evenly. Cook until edges lift and golden, then flip carefully.

→ Can I substitute Nutella with other spreads?

Yes, almond butter, peanut butter, or any smooth chocolate spread work well and add a unique nutty flavor to the crêpes.

→ What is the best way to store leftover crêpes?

Layer crêpes with parchment between each to prevent sticking. Store them covered in the refrigerator for up to 2 days, and gently reheat on a skillet before serving.

→ How do fresh strawberries affect the flavor?

Fresh strawberries add a bright, juicy sweetness and a slight tartness that balances the creamy richness of the chocolate spread, enhancing the overall freshness and texture.

→ Is there a tip for making batter more flavorful?

Add a splash of orange liqueur like Grand Marnier to the batter for a subtle citrus aroma, which complements the strawberries and chocolate beautifully.