Galentines Brunch Strawberry Crêpes (Printable)

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

# What You'll Need:

→ Crêpe Batter

01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups whole milk
04 - 2 tablespoons unsalted butter, melted
05 - 1 tablespoon granulated sugar
06 - 1/2 teaspoon vanilla extract
07 - 1/4 teaspoon salt
08 - Unsalted butter for pan

→ Filling and Topping

09 - 1/2 cup chocolate-hazelnut spread
10 - 2 cups fresh strawberries, hulled and sliced
11 - Powdered sugar for dusting
12 - Whipped cream
13 - Extra strawberries for serving

# How to Make It:

01 - In a mixing bowl, whisk together flour, sugar, and salt until evenly combined.
02 - In a separate bowl, whisk eggs thoroughly, then add milk, melted butter, and vanilla extract. Stir until fully incorporated.
03 - Gradually add wet ingredients to dry ingredients, whisking continuously until smooth and lump-free. Allow batter to rest for 10 to 15 minutes at room temperature.
04 - Heat a nonstick skillet measuring 8 to 10 inches over medium heat. Lightly brush the cooking surface with butter.
05 - Pour approximately 1/4 cup batter into the center of the skillet and immediately swirl to coat the bottom thinly and evenly. Cook for 1 to 2 minutes until the edges begin to lift and the bottom achieves a golden color.
06 - Flip the crêpe using a spatula and cook the reverse side for 30 to 60 seconds until light golden. Transfer to a plate and repeat the process with remaining batter, placing parchment paper between stacked crêpes.
07 - Spread 1 tablespoon chocolate-hazelnut spread across the surface of each crêpe, layer sliced strawberries on top, then fold or roll the crêpe to enclose the filling.
08 - Dust assembled crêpes with powdered sugar. Serve immediately with whipped cream and additional fresh strawberries.

# Expert Tips:

01 -
  • Crêpes look restaurant-fancy but taste even better when you make them yourself, especially since your filling is still warm.
  • The combination of silky Nutella and bright, tart strawberries hits that perfect sweet-and-slightly-fresh balance that keeps you reaching for another bite.
  • You can actually make the crêpes ahead and reheat them gently, which means less stress when friends are coming over.
02 -
  • The batter must rest—I skipped this once thinking I was being efficient, and ended up with crêpes that tore when I tried to flip them because the flour hadn't fully absorbed the liquid.
  • Temperature control is everything; medium heat is not a suggestion but a requirement, because medium-high will give you dark brown spots before the crêpe has a chance to thin properly.
  • Fresh strawberries should be sliced just before assembly, or they'll weep juice and make your crêpe soggy by the time you eat it.
03 -
  • Warm your Nutella slightly in the microwave (just 15–20 seconds) before spreading so it goes on smooth and thin instead of thick and chunky, which completely changes the texture of the finished crêpe.
  • If you don't have a nonstick pan, a regular skillet works fine—just be a little more generous with the butter and your crêpes will release beautifully.
  • The key to beautiful presentation is folding your crêpes while they're still warm and pliable; let them cool on the plate and they become stubborn and crack when you try to fold them.
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