Nutella Crepes with Strawberries are my go to answer for those mornings when I want something sweet and cozy, but I do not want to commit to a whole baking project. You know the vibe, you open the fridge, you see a random carton of strawberries, and you think, “I need something fun.” This is also my favorite “I have guests but I want to look like I tried harder than I did” recipe. The crepes feel fancy, but the steps are simple, and the payoff is huge. Plus, that warm chocolate hazelnut spread with juicy berries is just a guaranteed win in my kitchen. 
The Story Behind This Recipe
From my kitchen to yours—Nutella Crepes with Strawberries mixes classic comfort with a cozy aroma. Tested, tasted, and ready for your table. Nutella Crepes with Strawberries are my go to answer for those mornings when I want something sweet and cozy, but I do not want to commit…
Ingredients in Nutella Crepes
Let’s keep this practical. I am not here to make you buy a bunch of specialty items. You probably have most of this already, and if you do not, it is an easy grocery run.
What you will need for the crepes
- 1 cup all purpose flour
- 2 large eggs
- 1 and 1 quarter cups milk (any kind works, even plant milk)
- 2 tablespoons melted butter (plus a little more for the pan)
- 1 tablespoon sugar (optional, but I like it)
- 1 teaspoon vanilla extract (also optional, but it makes them smell amazing)
- Pinch of salt
For the filling and topping
- Nutella (as much as your heart says)
- Fresh strawberries, sliced
- Optional extras: whipped cream, powdered sugar, chopped hazelnuts, or a drizzle of chocolate sauce
Quick side note that is not glamorous but very real: clean counters make cooking feel so much easier. If you ever get sticky spots from fruit or chocolate, this little guide on 10 things to clean with lemon and salt is surprisingly handy. I have used that trick more times than I can count.
How to Make Nutella Crepes
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Crepes sound intimidating until you make them once. After that, it is just a rhythm. Mix, pour, swirl, flip, stack, repeat. And yes, the first one is usually a little weird. That is normal. I call it the “tester crepe” and I eat it while I make the rest.
Step by step in plain language
1) Make the batter. In a bowl, whisk flour, sugar, and salt. Add eggs and whisk. Slowly pour in the milk while whisking so it stays smooth. Stir in melted butter and vanilla.
2) Let it rest if you can. Even 10 to 15 minutes helps the flour hydrate and makes the crepes softer. If you are in a rush, you can skip it, but resting is a nice bonus.
3) Heat your pan. Use a nonstick skillet if possible. Medium heat is your friend. Too hot and the crepes cook before you can swirl them thin.
4) Lightly butter the pan. Not a big greasy puddle, just a light swipe. I use a paper towel to spread it around.
5) Pour and swirl. Pour about one quarter cup batter (depends on pan size), then quickly tilt and swirl the pan so it coats the bottom in a thin layer.
6) Cook, then flip. After about 45 to 60 seconds, the edges start to look set and a little dry. Slide a spatula under and flip. The second side takes less time, around 15 to 30 seconds.
7) Fill with Nutella and strawberries. Spread Nutella on the warm crepe so it melts easily, then add sliced strawberries. Fold or roll it up.
If you are the kind of person who likes a tidy, calm kitchen while cooking (I am trying to become that person), I found these 21 habits for a clean home without deep cleaning actually realistic. Little habits make post crepe cleanup way less annoying.
“I made these on Sunday for my kids and they asked for them again on Monday. The crepes were softer than the ones I usually make, and the strawberries made them feel fresh instead of too sweet.”
Tips and Tricks for Success
This is the part I wish someone had told me the first time I tried crepes. They are simple, but small details make a big difference.
My best tips
Use a blender if you want zero lumps. Whisking works, but blending gives you a super smooth batter in seconds. Just do not overdo it, you do not want it foamy.
Do not crank the heat. Medium heat keeps the crepes flexible. High heat can make them stiff and dry, and then they tear when you fold them.
Butter lightly and often. A tiny bit between every one or two crepes keeps them from sticking without frying them.
Stack them as you go. Put finished crepes on a plate. Stacking keeps them warm and soft because the steam traps inside a little.
Warm Nutella gently. If your Nutella is thick, microwave it for 10 seconds or so, or let it sit near the stove. Spreading cold Nutella on a delicate crepe can cause ripping.
Also, strawberries are great, but it is still a sweet breakfast. I like to balance it out by listening to my body. If you are curious about cravings, energy dips, and that “something is off” feeling, this article on 4 signs your gut is struggling without stomach pain is an interesting read. It made me rethink how I build my plate, even on dessert breakfasts.
One more safety thing because I have seen people do wild cleaning experiments online: if you are cleaning up after cooking, please be careful with chemicals. Here is a helpful reminder on 8 things never mix with bleach. Not romantic crepe content, but honestly important.
Can Crepes Be Prepared Ahead of Time?
Yes, absolutely, and this is one of the reasons I love making Nutella Crepes with Strawberries for brunch. You can do the crepe part earlier, then fill right before serving so everything tastes fresh.
How I store them
In the fridge: Let crepes cool, then stack them with parchment paper between if you want to be extra careful. Put them in an airtight container. They are good for about 2 days.
In the freezer: Stack with parchment, place in a freezer bag, and freeze. They hold up well for about 1 month.
How to reheat: I warm them in a skillet for about 10 to 20 seconds per side. Microwave works too, but do short bursts so they do not turn rubbery.
When you are ready to serve, spread Nutella while the crepe is warm, add strawberries, fold, and you are back in business. This is the easiest way to make Nutella Crepes with Strawberries for a group without standing at the stove the whole time.
Stuff Nutella Crepes With
I am a strawberries person forever, but I also like options. Sometimes you have strawberries that are not super sweet, or maybe you have different fruit on hand. The crepe is your blank canvas.
My favorite fillings
Banana slices: Classic with Nutella, and it makes the crepes feel extra filling.
Raspberries: Slightly tart and super good with the chocolate.
Peanut butter: Mix a little with Nutella if you want that salty sweet thing.
Mascarpone or cream cheese: Just a thin layer, then Nutella, then fruit. It tastes like a dessert shop situation.
Chopped toasted nuts: Hazelnuts are perfect, but almonds also work. It gives crunch so every bite is not just soft.
And if you are trying to keep life balanced, I swear cooking feels easier when your body feels strong. On weeks when I am making lots of sweet treats like Nutella Crepes with Strawberries, I try to move a little too. These 6 moves to sculpt glutes and legs without gym are simple enough to do at home, even on a lazy day.
Common Questions
Why are my crepes tearing?
Usually the pan is too hot, or the crepe is too thin and not set yet when you flip. Let it cook a little longer on the first side and try a slightly lower heat.
Do I need a special crepe pan?
No. A nonstick skillet works great. Use a pan with a flat bottom and shallow sides if you have one, but do not stress about it.
How do I keep Nutella from ripping the crepe?
Warm the Nutella a bit and spread gently. Also make sure the crepe is warm so the Nutella melts instead of dragging.
Can I make the batter the night before?
Yes. Store it covered in the fridge. Give it a whisk in the morning. If it thickens, add a splash of milk.
What if my strawberries are not sweet?
Slice them and toss with a tiny pinch of sugar, then let them sit for 10 minutes. They get juicier and taste brighter.
A Sweet Little Wrap Up
Nutella Crepes with Strawberries are one of those recipes that feel special without being complicated, and they are honestly hard to mess up once you get the heat right. Keep the batter simple, do not rush the swirl, and let the Nutella melt into the warm crepe before you add the berries. If you want more inspiration, I like checking other cooks too, like Nutella Crepes with Strawberries – RecipeTin Eats and Nutella Crepes (With Strawberries!) – Chelsea’s Messy Apron for fun variations. Now go grab those strawberries, make a little stack, and treat yourself like it is a cafe morning at home.
Nutella Crepes with Strawberries
Ingredients
Method
- In a bowl, whisk together flour, sugar, and salt. Add eggs and whisk until combined.
- Slowly pour in the milk while whisking to keep the mixture smooth.
- Stir in melted butter and vanilla extract.
- Let the batter rest for 10 to 15 minutes to hydrate the flour.
- Heat a nonstick skillet over medium heat.
- Lightly butter the pan before each crepe.
- Pour about a quarter cup of batter into the pan and quickly tilt to coat the bottom in a thin layer.
- Cook for about 45 to 60 seconds until edges look set, then flip and cook the other side for 15 to 30 seconds.
- Remove from the pan, and while still warm, spread Nutella and add sliced strawberries on top.
- Fold or roll the crepe and serve immediately.
