Hip Foodie Mom

Crepes with Fresh Strawberries, Peaches and Nutella

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Here’s a crepes recipe that will leave your family asking for more. And topped with fresh berries, fruit, whipped cream and melted nutella. .  whoa, hold me back!

 

Things I’ve learned from making crepes:

  1. Make sure your batter is not lumpy. You want this as smooth as possible for the crepes.
  2. I have found that a medium sized non-stick pan has worked the best for me. If you use a larger one, you’ll need more than 3 tablespoons of batter for one crepe. Just experiment and see.
  3. When tilting the pan to get the batter evenly coating the pan, you must do this quickly. I’ve found that the first crepe I make always turns out the best. For the ones you make after that, you can turn down the heat; just make sure you do everything quickly because the pan is hotter and the batter will stick more when trying to coat the pan evenly.
  4. I have not mastered the art of making more than a few nice looking crepes. If anyone out there has any tips, please share!

 

If you’re really in a hurry, they sell already made crepes at most grocery stores so now, there’s no reason you shouldn’t be enjoying these every weekend!

 

I hope you enjoy!

 

Crepes with Fresh Strawberries, Peaches and Nutella

 

Print Recipe

Crepes with Fresh Strawberries and Nutella

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Author: Hip Foodie Mom

Ingredients

  • CREPES:
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter melted
  • FILLING:
  • Whatever you want
  • TOPPING:
  • Assortment of fresh berries strawberries, blueberries and blackberries
  • Whipped Cream
  • Nutella melted

Instructions

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, whisking to combine. Add the salt and butter; beat until smooth and try to get out all of the lumps.
  • Heat a lightly oiled griddle or medium sized frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 3 tablespoons of batter for each crepe. Tilt the pan in a circular motion so that the batter coats the surface evenly. You must do this quickly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
  • Fill your crepe with yogurt, ice cream or whipped cream (or simply fold them with nothing inside) and fold or roll.
  • Top with fresh berries, whipped cream and drizzle with melted Nutella. Serve warm.

 

 

 

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