Nutella Crepes with Strawberries
Nutella Crepes - thin, delicate and lacy pancakes filled with nutella, nuts and strawberries. The classic french dish is either served as a filling breakfast or as dessert.
Servings: 13 crepes
Calories: 54kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon =15ml ; 1 Teaspoon = 5ml
To Make Crepes
- 1 ⅓ cup (or) 180 gms Plain Flour (All-Purpose Flour)
- 2 Tablespoons (or) 20 gms Corn Flour
- 1.5 Tablespoons (or) 25 gms Sugar (optional)
- 1 Teaspoon Vanilla Extract
- pinch of Salt
- 1 Cup (or) 250 ml Coconut Milk (canned)
- ¾ Cup (or) 187 ml Sparkling Water
- 1 Tablespoon Coconut Oil
For Filling
- 5-6 Tablespoon Nutella Chocolate Spread
- handful Walnuts chopped
- 1 Cup Strawberries each halved or quartered
Instructions
To make crepes
- In a deep bowl, sift wheat flour and corn flour. Add salt, sugar, vanilla extract and mix until well combined.1 ⅓ cup (or) 180 gms Plain Flour (All-Purpose Flour), 2 Tablespoons (or) 20 gms Corn Flour, 1.5 Tablespoons (or) 25 gms Sugar, 1 Teaspoon Vanilla Extract, pinch of Salt
- Now add coconut milk and start whisking. Gradually add sparkling water and continue to whisk until you get smooth and lump free thin batter.1 Cup (or) 250 ml Coconut Milk, 3/4 Cup (or) 187 ml Sparkling Water
- Rest the batter for at least 20 minutes.
- Coat the pan with coconut oil.1 Tablespoon 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.5-6 Tablespoon Nutella Chocolate Spread, handful Walnuts, 1 Cup Strawberries
- Serve extremely delicious crepes straight away.
Notes
Ensure the batter is extremely thin and smooth.
Resting batter is essential to get a soft, melt in the mouth texture.
Store leftover batter in an airtight container in the fridge. It stays good for up to 4 days.
Make sure the 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 an elder's assistance while flipping the crepe, as they are so thin and delicate that the chances of breaking them are high.
The number of crepes you yield may vary based on the size of the pan.
** Nutritional information provided here is estimated and for guidance only. Please refer to my Recipe Disclaimer for more details.
Nutrition
Calories: 54kcal | Carbohydrates: 6g | Protein: 0.5g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 48mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 7mg | Calcium: 10mg | Iron: 0.4mg
