Follow these steps for perfect results
Eggs
whole
All-purpose Flour
Water
Milk
Salt
Butter
melted
Fresh Strawberries
diced
Sugar
Water
Nutella
Lightly whisk eggs in a mixing bowl.
Add flour to the eggs and combine.
Add water and milk to the mixture and mix until smooth.
Add salt and melted butter and mix until smooth.
Heat a non-stick saute pan (10 inch) on medium heat and spray lightly with cooking spray.
Pour about 4 ounces of batter into the center of the pan.
Rotate and tilt the pan to evenly distribute the batter.
Cook for about 2 minutes until the edge of the crepe lifts off the pan.
Flip the crepe over and cook for another minute.
Remove the crepe from the pan and place it on a plate.
Repeat until all the batter is used.
Mix diced strawberries, sugar, and water in a medium bowl.
Spread Nutella on one side of a crepe.
Sprinkle 2 tablespoons of strawberries on top of the Nutella.
Fold the crepe in thirds and place it on a plate.
Add more strawberries on top of the crepe.
Optionally, drizzle chocolate syrup on top.
Repeat and serve.
Expert advice for the best results
For thinner crepes, add more milk to the batter.
Use a crepe spreader for perfectly thin and even crepes.
Keep cooked crepes warm in a low oven until ready to serve.
Everything you need to know before you start
15 mins
Batter can be made 1 day in advance.
Folded or rolled with visible filling, garnished with extra fruit and powdered sugar.
Serve warm with a dollop of whipped cream.
Accompany with a side of fresh fruit salad.
Complements the sweetness of the crepe.
Adds a citrusy note.
Discover the story behind this recipe
Crepes are a staple of French cuisine, often enjoyed during celebrations.
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