I like to make these strawberry Nutella crepes when I'm missing Paris ❤️ In about 45 minutes, I can have tender crepes filled with Nutella & strawberries. They're so easy to make at home, and they remind me of the giant Nutella crepe we got from a street vendor during our Europe trip! I can't wait to show you how to make this delicious treat! 👇
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This is nostalgic, but it's not your traditional crepe recipe! I use kefir in the batter to make the crepes extra tender and easy to work with. It adds just a touch of tang and creates a great texture that folds without tearing. Shoutout to my friends at Lifeway Kefir for sponsoring this recipe!
I love filling these with Nutella and fresh strawberries, but you can fill them with whatever your heart desires! If you're a fan of crepes, check out my strawberries and cream crepe cake next - it's a showstopper!
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Why You'll Love This Recipe
- The batter comes together in a food processor (or blender) - just pulse everything together, chill, and cook. No whisking lumps out of batter by hand!
- They look way fancier than they are - these Nutella and strawberry crepes are impressive enough for brunch guests, but simple enough for a Tuesday morning treat.
- Only a handful of ingredients - no special flours, no complicated techniques, just pantry staples and fresh fruit.
- Easy to customize - you can fill these crepes with anything you like, sweet or savory!
Recipe Ingredients
You'll need the following ingredients to make these delicious crepes:
Ingredient Notes:
- Kefir helps make these crepes so tender and easy to work with. Lifeway's plain lowfat kefir is my go-to!
- Melted butter goes right into the batter for rich flavor and tender crepes. Make sure it's cooled a bit before adding so it doesn't cook the eggs.
- Nutella gets spread over the crepes while they're still a little warm so it gets nice and melty!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Don't have kefir? Use an equal amount of 2% or whole milk instead. Avoid skim milk since the fat helps give crepes that tenderness and flavor.
- Swap the filling for anything you like! Fresh fruit, farmer cheese, deli meat…you can make them sweet or savory!
- Add a drizzle of peanut butter or cookie butter alongside the Nutella for an extra sweet treat! If you love chocolate hazelnut spread as much as I do, my swirled banana Nutella muffins are another must-try.
- Top with powdered sugar for an even more elegant dessert-like experience.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Strawberry Nutella Crepes
Step 1: Pulse the crepe ingredients in a food processor or blender until smooth & combined. Cover & refrigerate for at least 30 minutes.
Step 2: Cut the strawberries into thin slices while batter chills.
Step 3: For each crepe, pour slightly less than ¼ cup of batter onto a greased medium-low heat non-stick skillet.
Step 4: Quickly swirl the batter around the pan so it covers the entire bottom. Let it cook until it's tan (45-90 seconds), then flip & cook the other side.
Step 5: Transfer the crepe to plate, spread a thin layer of Nutella over half of it, and then add single layer of strawberry slices.
Step 6: Fold the crepe into quarters & then repeat the steps above (3-6) with the remaining batter.
Kayla's Top Tips
- Chill the batter for the full 30 minutes. I know it's tempting to skip this step, but resting the batter lets the flour fully hydrate. This is what gives you smooth, tender crepes instead of thick, rubbery ones.
- Keep the heat at low-medium. Crepes cook fast, and if the pan is too hot, they'll brown before you can swirl the batter.
- Your first crepe is your test run (just like pancakes)! It might not look pretty, but it's still totally edible! Use it to dial in your heat and swirl technique. By crepe number two or three, you'll be a pro!
- Use a non-metal spatula for flipping. A stiff metal spatula can tear delicate crepes. Slide a thin, flexible one under the edge and flip quickly. If you're nervous, you can even use your fingers to help guide it! Just be careful not to burn yourself! These crepes are very forgiving.
- Spread the Nutella while the crepes are warm. It'll melt a bit so it's easier to spread, and it'll make them extra gooey & delicious! If the crepes have cooled, just pop them in the microwave for a few seconds before adding the fillings.
Common Questions
You can find Lifeway Kefir in many grocery stores in the refrigerated dairy aisle, or on lifewaykefir.com/where-to-buy!
This usually means the pan is too hot or the crepe hasn't cooked long enough on the first side. Wait until the edges start to pull away from the pan before flipping. My fluffy kefir pancakes use the same patience-is-key approach!
The batter can be made and stored in the fridge for up to 24 hours. Give it a good stir before using since it may thicken a bit. It's a great way to prep the night before for a weekend brunch!
A blender works great too! You can also whisk the batter by hand in a bowl - just make sure to whisk it really well so there are no lumps.
I use an 8-inch nonstick skillet, but you can use a different size. Just keep in mind that a larger or smaller pan will change the size and number of crepes you get.
Storage
Room Temperature
These Nutella and strawberry filled crepes are best enjoyed right away! If you have unfilled crepes, stack them with parchment paper between each one and cover. They'll keep at room temperature for a few hours.
Refrigerator
Store unfilled crepes in an airtight container with parchment between each one for up to 2 days. Reheat gently in a warm pan before filling.
You can also make the batter ahead of time and refrigerate it for up to 24 hours, and then cook the crepes.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
Strawberry Nutella Crepes
Equipment
- 8 inch nonstick skillet
- Mixing bowls
- Measuring spoons
- Blender or food processor
- Spatula
Ingredients
Lifeway plain lowfat kefir
- ⅔ cup (160 g) Lifeway plain lowfat kefir
- 2 large eggs
- 3 tablespoons (21 g) unsalted butter melted and cooled
- ¼ teaspoon vanilla extract
- ½ cup (63 g) all-purpose flour
- 3 tablespoons (38 g) granulated sugar
- pinch salt
Toppings
- strawberries fresh, washed and sliced
- Nutella
Instructions
- Add all the crepe ingredients into a food processor and pulse for three 10-second intervals. Cover and refrigerate for at least 30 minutes.⅔ cup Lifeway plain lowfat kefir, 2 large eggs, 3 tablespoons unsalted butter, ¼ teaspoon vanilla extract, ½ cup all-purpose flour, 3 tablespoons granulated sugar, pinch salt
- Set aside a large plate or tray covered with parchment paper. Heat an 8-inch non-stick pan on low-medium heat and lightly grease it with butter.
- When the pan is hot, pour slightly less than ¼ cup of crepe batter into the center. Immediately lift and swirl the pan to evenly coat the bottom with batter.
- After 45-90 seconds, carefully run a flexible spatula along the edge of the crepe and then lift the crepe and tuck a flat spatula underneath to flip it on its other side. Let that side cook for another 45-90 seconds and then carefully transfer it from the pan to the parchment-covered dish.
- Repeat until you're out of batter. This should make about 8 crepes.
- For every crepe, spread a thin layer of Nutella on half of it and then place thin strawberry slices over the Nutella. Fold it in half twice. Serve the crepes with a sprinkle of powdered sugar or any other toppings you like, and enjoy!
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