Nutella Crepes – thin, delicate and lacy pancakes filled with nutella, nuts and strawberries. Classic French sweet crepes served either as a filling breakfast or as dessert.
These extremely delicious sweet crepes are easy and fun ways to cook with kids. Spoons of nutella, plenty of strawberries and nuts add a ton of flavours to crepes. Kids surely enjoy making and filling their crepes with fruits and nuts of their own choice. Best part of this recipe is you can incorporate fruits, nuts and make picky kids eat their food without any fuss.
Though cooking with kids sounds lovely, kid’s safety should be given the utmost priority. Ensure to monitor your kids and do not allow them to handle burners on their own to avoid burning. Take extra care when kids are near hot surfaces, assist and supervise them all the time in the kitchen. Do not allow kids to use a sharp knife to cut fruits. I would highly suggest using plastic knives specially designed for kids that reduce the chances of bad cuts. Refer to my Safety Disclaimer for more details.
If you are following me for a while, by now you might have understood that the coconut milk is a part of my pantry staples and I pretty much try to use it in most of the sweet and savoury recipes. This recipe is no exception!
More Recipes with Coconut Milk
As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.
Nutella Crepes Recipe Variations
You can swap dairy or any unsweetened plant-based milk for coconut milk.
For a healthy version sweet crepes, you can swap in wheat flour for plain/all-purpose flour.
Sugar can be substituted with honey or maple syrup.
Fill crepes with whatever your child fancy. Apparently the options are endless if your child really wants to explore options and choose something interesting. With their choice of fillings, they are more likely to eat them without any fuss. guaranteed! I’m highlighting a few of my little girl’s favourite options to give you an idea.
You can use any nuts or seeds such as almonds, pecans, cashews, pistachios, pumpkin seeds, melon seeds or you can combine a few nuts and seeds.
Blueberries, raspberries, dried apricots, raisins makes a great addition.
Nutella and a dollop of cream make a lovely combination and appealing for kids.
Fill crepes with chocolate and banana to make a delicious banana nutella crepes.
Tips and Tricks to make perfect Vegan Crepes
I would highly suggest not substituting sparkling water with plain water. Certainly, you can substitute it with any carbonated water – club soda (soda water), seltzer but just not plain. The goal is to aerate batter specifically to get light, airy crepes with more of those tiny bubbles throughout, which you can’t achieve with plain water.
Use full-fat unsweetened coconut milk to get tasty and flavourful crepes. You may be looking to substitute low fat or reduced-fat coconut milk to reduce the fat content of the recipe, but trust me it will have a negative impact on the taste, flavour and texture of the crepes.
I’ve used canned coconut milk, feel free to use homemade freshly extracted coconut milk. But ensure to use only thick milk (obtained from 1st extract) and not thin milk (obtained from 2nd and 3rd extract).
Batter consistency is the key to a successful outcome. It must be extremely thin such that it should spread across effortlessly when you tilt the pan.
Always sift the flour and while mixing add sparkling water gradually until flour is completely incorporated resulting in a smooth lump-free batter.
Do not cook either on high flame or on a very low flame. Always cook at a medium-low flame. Maintaining the right temperature throughout is essential to get soft and delicate crepes.
If the crepes start to brown within few seconds after pouring the batter or if the batter starts to set immediately after the batter hits the pan making it difficult to spread, then it indicates the flame is high. Sometimes cooking on too low flame for a long time or high flame results in crispy or rubbery crepes. Ensure the pan is not too hot rather just hot enough so that when you tilt the pan, the batter must spread and form a thin layer over the base of the pan.
Watch How to Make Nutella Crepe
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Flour: I’ve used plain flour (all-purpose flour) and cornflour. Feel free to swap in buckwheat or wheat flour for plain flour.
Milk: Full fat unsweetened coconut milk has been used in this recipe. It can be replaced with any unsweetened milk of your choice.
Carbonated Water: I’ve used sparkling mineral water. You can substitute it with club soda, seltzer or any unflavoured fizzy water.
Flavouring Agent: Vanilla essence has been used here. Lemon zest, orange essence works well too. Use your desired flavour or you can leave it out.
Seasoning: A pinch of salt helps to elevate the flavour and sugar to slightly sweeten the crepes. Since this is a sweet crepe recipe I’ve used sugar, but it is totally optional. Feel free to leave it out or use any healthy sweetener -honey or maple syrup.
Coconut Oil: to coat the pan to prevent crepes from sticking to the base of the pan. You can replace it with butter or olive oil.
Nutella: Chocolate spread to entice kids! You can go for a nut free or healthy chocolate spread.
Nuts: I’ve used only walnuts, but any nuts make a good addition. Even combinations of mixed nuts and seeds make a healthy addition.
Fruits: fresh strawberries have been used here. No doubt strawberries combined with nuts and nutella make crepes insanely delicious. But other fresh fruits – banana, raspberry, blueberry taste equally good. So go ahead and add whatever fruits you have in hand.
To make crepes
1. In a deep bowl, sift wheat flour and cornflour. Add salt, sugar, vanilla extract and mix until well combined.
2. Now add coconut milk and start whisking. Gradually add sparkling water and continue to whisk until you get a smooth and lump-free thin batter. Rest the batter for at least 20 minutes.
3. Heat pan over a medium-low flame and apply coconut oil to the base of the pan.
4. Scoop the batter from ladle or a cup (we have used 1/4 measuring cup as shown in image) and pour on a pan.
5. Tilt the pan slightly both sides so that the batter spread and form a thin layer on the base of the pan.
6. Cook for around 1-2 minutes or until the edges start to curl up and the base side starts to turn light brown. Flip it carefully and cook another side for a further 30 seconds.
Once done remove it from pan and put it on a plate. Repeat the process until the batter is finished or cook your desired number of sweet crepes and store leftover batter in the fridge. Stack the cooked french crepes on the plate.
Filling the Crepes
Spread nutella on one side of the crepe. Top one side with halved or quartered strawberries and nuts. Fold sweet crepe into half, again fold it to form a triangle.
Serve extremely delicious eggless crepes straight away.
Ensure eggless crepe batter is extremely thin and smooth.
Resting batter is essential to get soft, melt in mouth texture.
Store leftover batter in an airtight container in the fridge. It stays good for up to 4 days.
Make sure pan is neither too hot nor too cold. Cook on a medium-low flame to ensure the crepes are soft. Maintaining the right temperature is very important.
Young kids may need elder’s assistance while flipping the crepe as they are so thin and delicate that the chances of breaking them are high.
Number of crepes you yield may vary based on the size of the pan.
More Kid-Friendly Recipes
Nutella Crepes with Strawberries
1 cup = 250ml ; 1 tbsp =15ml
To Make Crepes
- 1 1/3 cup/ 180 gms Wheat Flour
- 2 tbsp/ 20 gms Corn Flour
- 1.5 tbsp/ 25 gms Sugar (optional)
- 1 tsp Vanilla Extract
- pinch of Salt
- 1 cup/ 250 ml Coconut Milk (canned)
- 3/4 cup / 187 ml Sparkling Water
- 1 tbsp Coconut Oil
- 5-6 tbsp Nutella Chocolate Spread
- handful Walnuts chopped
- 1 cup Strawberries each halved or quartered
- Before you get started, scroll up a little and watch a quick recipe video.
- Check the notes and tips at the bottom of the recipe for extra info and help.
To make crepes
- In a deep bowl, sift wheat flour and corn flour. Add salt, sugar, vanilla extract and mix until well combined.
- Now add coconut milk and start whisking. Gradually add sparkling water and continue to whisk until you get smooth and lump free thin batter.
- Rest the batter for at least 20 minutes.
- Coat the pan with coconut oil.
- Heat pan over medium-low flame. Once hot, scoop batter from either ladle or a cup (I’ve used 1/4 measuring cup) and pour onto the pan. roll the pan slightly both sides so that the batter spread and form a thin layer on the base of the pan. Alternatively, pour the batter and spread with back of ladle in a circular motion (just like you spread dosa). Choose whatever method is easy for you, but ensure the batter is spread evenly such that it forms a thin layer.
- Cook for around 1-2 minutes or until the edges of the crepes start to curl up. Flip it carefully and cook another side for further 30 seconds.
- Once done remove it from pan and put it on a plate. Repeat the process until the batter is finished or cook your desired number of crepes and store leftover batter in the fridge. Stack the cooked crepes on the plate.
Filling the Crepes
- Spread nutella on one side of the crepe. Top it with nuts and halved or quartered strawberries. Fold crepe into half, again fold it to form a triangle.
- Serve extremely delicious crepes straight away.
This recipe is a part of A to Z challenge, a challenge initiated by super active bloggers Jolly Makkar and Vidya Narayan on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month challenge is to make a dish with an ingredient name starting with letter ‘N‘ so I choose Nutella as a star ingredient.
KEEP IN TOUCH
Do let me know if you make this delicious sweet crepes. I love to get feedback from readers.