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: 60kcal
Ingredients
1 cup = 250ml ; 1 tablespoon =15ml
To Make Crepes
- 1 ⅓ 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)
- ¾ cup / 187 ml Sparkling Water
- 1 tbsp Coconut Oil
For Filling
- 5-6 tablespoon Nutella Chocolate Spread
- handful Walnuts chopped
- 1 cup Strawberries each halved or quartered
Instructions
- 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 ¼ 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.
Video
Notes
Ensure the batter is extremely thin and smooth.
Resting batter is essential to get 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 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.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Nutrition
Calories: 60kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 4mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg