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Flavorful Fridays: Strawberry & Nutella Crepes

January 29, 2010

My sister and I don’t live nearly as close as we would like (8 hours is way too far), so the time that we do get together is very much coveted and enjoyed. My sister came to visit over the long weekend, and I asked her before she arrived what she wanted to do during her stay with us. Her only requests were centered around food (there is no doubt that we are related!). She asked if we could make the butternut squash gnocchi and maybe try some other dishes that she’s heard me mention a time or two. I had no complaint, especially because making gnocchi is a much more enjoyable experience when you make them with family. Saturday night dinner was butternut squash gnocchi topped off with homemade crepes with Nutella (pronounced new-tella-uh) and strawberries for dessert.

I realize that some people may balk at finding crepes (typically thought of as French cuisine rather than Italian) on my blog, but my thought is that any dish that has Nutella is Italian. I love the rich hazelnut-chocolate flavor of Nutella. I could seriously eat it everyday.

For those of you who are not familiar with Nutella, let me enlighten you. Nutella was created during World War II by Pietro Ferrero. Because of the war, cocoa was hard to come by, so he used hazelnuts (abundantly found in Piedmont) to get more miles out of the cocoa. Brilliant, Signore Ferrero! The original form of Nutella was similar to a loaf of bread (mothers could cut it like deli meat and place it in between two slices of bread), but Ferrero eventually altered the recipe to be a spreadable cream. This eliminated the trend of kids throwing away the bread to just eat the Nutella. You can imagine the popularity with which this was received! Nutella made its American debut in the early 1980s. You should be able to find Nutella in your local grocery store near the peanut butter (but it’s really way better than peanut butter!).

Back to the crepes. The Nutella compliments the delicate flavor of the crepe, while strawberries and homemade whipped cream are the perfect addition. These are super easy to make, and they will impress any guest who may find themselves at your table–whether it’s your sister or your neighbor.

Strawberry & Nutella Crepes

Crepes (recipe courtesy of Gourmet Magazine)


1 cup flour

1/2 plus 2 Tablespoons water

1/2 cup milk

3 large eggs

2 Tablespoons butter, melted and cooled

1/2 teaspoon salt


In a blender or food processor, blend the flour, water, milk, eggs, butter, and salt for 5 seconds. Turn off motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds. Transfer the batter to a bowl and let it stand, covered, for 1 hour. (The batter may be made up to 1 day in advance and kept covered and chilled.)

Heat a crepe pan or nonstick skillet (6 to 7 inches across) over moderate heat until it is hot. Brush the pan lightly with butter, heat the pan until it is hot but not smoking, and remove it from heat. Stir the batter, half fill a 1/4 cup measuring cup with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and then turn the pan to the heat, loosen the edge of the crepe until the underside is browned lightly. Turn the crepe, brown the other side lightly, and transfer the crepe to a plate. Make crepes with remaining batter in the same manner, brushing with butter as necessary.

This whole process is much easier, of course, if you have a crepe maker that you dip into the batter itself.

Homemade Whipped Cream

To be honest, I make this slightly differently each time, depending on how many people and my guesstimation of ingredients, but this is probably fairly close.


1/2 pint heavy whipping cream

2 Tablespoons sugar

1 Tablespoon vanilla


Begin whipping cream in mixer. Add sugar and vanilla. Beat until thick but not buttery.

Crepe Assembly

Crepe assembly really depends on how you like your crepe. We usually place on crepe on a plate and spread a generous amount of Nutella in the center of the crepe. Next, we add a spoonful of sliced strawberries, before folding the crepe into thirds. A dollop of homemade whipped cream goes on top. Serve and enjoy!

3 Comments leave one →
  1. Monica permalink
    February 1, 2010 9:25 pm

    So yummy!

  2. June 4, 2013 10:12 pm

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  1. Flavorful Fridays: More Nutella Recipes « Tomatoes and Basil

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