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Fresh and fruit-filled, just try to resist these light and sweet Strawberry Nutella Crepes! An easy recipe for the most delectable gluten-free crepes ever, homemade with simple ingredients including gluten-free flour, juicy strawberries, and everyone’s favorite chocolate hazelnut spread.
These Sweet Strawberry Crepes Are Gluten-Free!
I’ve taken my recipe for Easy Gluten Free Crepes and filled it with the best combination: strawberries and Nutella. This crepe recipe is so easy to whip up in a blender, you’re going to want to make these every weekend!
This gluten free version of a classic French crepe is so dreamy, full of flavor and perfectly fluffy. Pair that with a sweet, chocolatey filling and juicy ripe strawberries. One bite of these buttery sweet crepes and you’ll be asking, “did it hurt? when you fell from heaven?”
Grab your skillet and let’s hop to it. Here’s how to cook the most tender and golden gluten-free crepes ever, stuffed with creamy Nutella and berries.
What’s a Crepe?
A crepe is a lot like a pancake, but thinner and more delicate. They’re classic in European cuisine, but you can find them pretty much anywhere nowadays! Crepes can be made sweet or savory, depending on the occasion and type of filling.
Ingredients You’ll Need
- Gluten-Free Flour: You’ll need a good gluten-free all-purpose flour blend (I use Bob’s Red Mill 1-to-1).
- Kosher Salt
- Milk & Eggs: Take your eggs and milk out of the fridge before you start, to let them get to room temperature. Room temperature ingredients help the batter mix together easily.
- Butter: Unsalted butter that’s been melted. This lends a rich, buttery flavor to the batter and will also keep the crepes from sticking to the pan as they cook.
- Nutella: Or any chocolate hazelnut or chocolate spread you prefer.
- Strawberries: You’ll need to wash, dry, and hull the strawberries before you slice them. I recommend using fresh strawberries, as frozen ones tend to have more liquid and will result in a runny filling.
- Powdered Sugar: Optional, for dusting over your crepes before serving.
How to Make Strawberry Nutella Crepes
There’s no fancy equipment or techniques involved in making crepes at home. All you need is a flat skillet for swirling! The rest comes together easily:
Make the Batter: Blend together the batter ingredients in a blender or food processor until smooth. This is super quick, and usually only takes about 30 seconds!
Rest: If you’re making your crepes right away, leave the batter to rest at room temperature for a half hour or so. Otherwise, pop the batter into the fridge, covered, to rest for up to 2 days (see below for more tips on making this recipe ahead). Resting is important as it allows all the flavors to come together.
Finish the Batter: Make sure your batter is at room temperature before you use it. Thin out the batter by adding in a bit of water and blending it again before cooking.
Cook: Melt some butter in a non-stick pan or skillet. If you have a crepe pan, even better, though it’s not necessary. Once the pan has preheated, pour in a bit of the crepe batter and then swirl it to form a circle. Cook the crepe until bubbles start to break on the surface, and then flip and cook for another minute until both sides are golden brown. Repeat this process with the remaining batter.
Serve: Keep the finished crepes warm in the oven on low until you’re ready to fill them. To serve, fill your crepes one at a time with a single layer of Nutella, and a few strawberry slices. Then fold your crepe into quarters, and dust it with powdered sugar. (For more detailed instructions for folding a crepe, see the recipe card below!).
Can I Make Them Ahead of Time?
Crepes are one of my favorite make-ahead breakfasts. To make the batter in advance, prepare the batter per the directions and then cover it to store in the fridge. You can make it up to 2 days ahead, and the flavor actually improves over time! Be sure to let the batter come to room temperature again before cooking.
To cook the crepes in advance, follow the cooking instructions and then store the finished crepes in the fridge, covered tightly in plastic wrap for up to 3 days. Reheat your crepes in a 350°F oven for a few minutes before serving.
You can prep your strawberries in advance, too, and keep these stored airtight until you’re ready to use them.
Tips for Success
- Rest the Batter: Like letting your bread dough rise, this is key to a successful, flavorful crepe. Aim to rest the batter for at least 30 minutes (at the bare minimum, fifteen). The texture will be tender, and the crepes will be easier to flip!
- Get the Temperature Right: Cook your crepes over medium-high heat. Overheating the pan can cause the crepes to burn, while underheating can lead to crepes that take too long to cook.
- Use Butter in the Pan: If you can. Butter is miles tastier and more flavorful than non-stick spray!
- Use a Measuring Cup: To ensure you end up with even-sized crepes, use a ¼ cup measuring cup when pouring your batter into the pan.
- Swirl Immediately: As soon as the batter hits the hot pan, you’re going to want to get swirling! Gently tilt the pan and swirl the batter into a thin circle so that the crepes cook through evenly.
Crepes are just as versatile as they are tasty! The variations are next to endless. Here are some more ideas to try:
- Different Fruit: Not a strawberry fan? Fill these crepes with sliced bananas to make Banana Nutella Crepes instead. Or try other fruit variations such as berries, caramelized apples, and pineapple. You can also make delicious Gluten-Free Blueberry Crepes!
- Different Spreads: Instead of Nutella, spread your crepes with whipped cream, Greek yogurt, cream cheese, chocolate spread, or peanut butter.
- Chocolate Chips: Sprinkle dark chocolate chips or white chocolate chips over top the filling before folding your crepes.
Serve these crepes topped with whipped cream, dusted with powdered sugar, or both! You can even give them a generous drizzle with Fudge Sauce or a sprinkling of spicy Mexican Chocolate Spice Mix.
These strawberry crepes are also great to make into a full-fledged breakfast or brunch, complete with one or more of these easy breakfast dishes:
- Gluten Free Eggs Benedict
- Ham and Cheese Strata
- Baked Dill Hash Brown Potatoes
- Turkey Club Quiche with Bacon and Swiss Cheese
- Nutty Gluten Free Granola
How to Store and Reheat Extras
Store cooked crepes airtight in the fridge for up to 2-3 days. Reheat the crepes in the oven at 350ºF, or in a skillet over medium-low heat for a few minutes until heated through.
You can also reheat crepes in the microwave in a pinch, though the texture just isn’t the same!
Can I Freeze Crepes?
Yes! Wait until the cooked crepes have cooled completely, then stack them with parchment paper in between (to keep them from sticking). Place the stack into a freezer bag and freeze for up to 2 months. Thaw the crepes on a wire rack before carefully separating them to reheat.
More Fruity Breakfast Ideas
- Sunrise Tropical Fruit Salad
- Blueberry and Grilled Peach Quinoa Parfaits
- Mixed Berry Coconut Chia Seed Parfait Recipe
- Blueberry, Peaches and Cream Green Smoothies
- Mango Pineapple Tropical Smoothie Bowl
Strawberry Nutella Crepes
- 1 ½ cups gluten-free all-purpose flour blend (I use Bob’s Red Mill 1-to-1)
- ½ tsp kosher salt
- 2 large eggs at room temperature
- 1 ½ cups milk at room temperature
- 2 tbsp unsalted butter melted, plus more for cooking
- ½ cup water
- ¾ cup Nutella or more if desired
- 1 lb strawberries washed, dried, hulled, and sliced
- Powdered sugar optional
- In a blender, combine the flour, salt, eggs, milk, and melted butter until smooth, about 30 seconds. Let the batter rest for at least 30 minutes at room temperature or up to 2 days in the fridge, covered. Longer resting will give you more flavorful crepes.
- Let the batter come to room temperature before using. Add the water and blend again before cooking. If you like thicker crepes, you can use less or omit the water altogether.
- When ready to cook, heat a pat of butter or a spray of nonstick spray in a nonstick 9-inch skillet or crepe pan over medium-high heat. When hot, pour about 1⁄4 cup of the batter into the pan. Immediately swirl the pan so the batter forms a thin circle.
- Cook the crepe for about 2 minutes, or until the bottom is light brown and bubbles burst on the surface. Use a thin spatula to flip and cook for another 30 to 60 seconds, until golden brown on the other side. Repeat with the remaining batter.
- If you are not filling your crepes immediately, place them in a preheated 200°F oven on a baking sheet covered with aluminum foil or store in the fridge for up to three days covered tightly in plastic wrap. Reheat in a 350°F oven for a few minutes to serve.
- Place one crepe on a flat surface. Spread about 1 Tablespoon Nutella over one half of the crepe, and place a single layer of strawberry slices over the Nutella. Fold the uncovered half over the half with the strawberries and Nutella, then fold in quarters. Place on a plate and dust with powdered sugar or serve with more strawberry slices or a drizzle of Nutella, if desired.