crepes in under 30 minutes
crepes in under 30 minutes is a easy French recipe that serves 4. 350 calories per serving. Recipe by Moribyan on YouTube.
Prep: 25 min | Cook: 10 min | Total: 45 min
Cost: $9.68 total, $2.42 per serving
Ingredients
- 1 cup All-Purpose Flour (sifted)
- 2 tablespoons Granulated Sugar
- 1 pinch Salt
- 1.5 cups Whole Milk (room temperature)
- 2 large Eggs (room temperature)
- 1 teaspoon Vanilla Extract
- 2 tablespoons Unsalted Butter (melted)
- 1 cup Fresh Strawberries (hulled and sliced)
- 4 tablespoons Chocolate Hazelnut Spread (e.g., Nutella, warmed slightly)
- 1 cup Heavy Cream (chilled for whipping)
- 2 tablespoons Powdered Sugar (for dusting)
Instructions
Make the Crepe Batter
In a mixing bowl combine the flour, sugar, and salt. Whisk in the milk, eggs, vanilla extract, and melted butter until the batter is smooth and free of lumps.
Time: PT5M
Rest the Batter
Cover the bowl with plastic wrap and let the batter rest at room temperature. This relaxes the gluten and yields tender crepes.
Time: PT10M
Preheat the Skillet
Place a non‑stick skillet over medium heat (about 350°F). Let it heat for a couple of minutes until a few drops of water sizzle.
Time: PT2M
Temperature: 350°F
Butter the Pan
Add a small knob of butter (about ½ teaspoon) to the skillet and swirl to coat the entire surface.
Time: PT30S
Pour and Swirl the Batter
Pour roughly ¼ cup of batter into the center of the pan. Immediately lift and tilt the pan, swirling the batter to form a thin, even layer covering the whole surface.
Time: PT1M
Cook the Crepe
Cook for about 45 seconds, or until the edges turn lightly golden and the surface is set. Flip with a spatula and cook the other side for another 30 seconds.
Time: PT1M
Keep Crepes Warm
Transfer the cooked crepe to a plate, cover loosely with foil, and repeat the process with the remaining batter.
Time: PT30S
Prepare Toppings
While the crepes are cooking, slice the strawberries, warm the chocolate hazelnut spread in a microwave‑safe bowl for 10‑15 seconds, and whip the heavy cream until soft peaks form.
Time: PT5M
Assemble and Serve
Place a few strawberry slices on each crepe, drizzle with warm chocolate hazelnut spread, add a dollop of whipped cream, fold or roll the crepe, and finish with a generous dusting of powdered sugar.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Vegetarian, Contains nuts, Contains dairy
Allergens: Wheat, Eggs, Dairy, Hazelnuts
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour (will change texture)
- Instead of Granulated Sugar: Coconut Sugar
- Instead of Whole Milk: Almond Milk (will affect flavor)
- Instead of Eggs: Flax Egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Vanilla Extract: Almond Extract
- Instead of Unsalted Butter: Margarine
- Instead of Fresh Strawberries: Raspberries
- Instead of Chocolate Hazelnut Spread: Chocolate Peanut Butter
- Instead of Heavy Cream: Whipping Cream
- Instead of Powdered Sugar: Confectioners' Sugar
Equipment Needed
- Mixing Bowl
- Whisk or Immersion Blender
- Measuring Cups
- Measuring Spoons
- Non-Stick Skillet
- Spatula
- Plate or Serving Platter
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Whisk the batter until completely smooth.
- Swirl the batter quickly to achieve a thin, even layer.
- Do not over‑cook the crepes; they should stay soft.
Chef Tips from the Video
- Use room‑temperature butter and eggs for a smoother batter.
- For extra flavor, add a pinch of cinnamon or orange zest to the batter.
- If you prefer a crispier edge, let the first side brown slightly longer before flipping.
Troubleshooting
Batter is too thin and crepes tear.
Add an extra tablespoon of flour to thicken; let the batter rest a few minutes.
Crepes stick to the pan.
Ensure the pan is properly pre‑heated and lightly buttered before each pour.
Crepes are rubbery.
Do not over‑cook; flip as soon as the edges lift and the surface is set.
Storage
Refrigerator: Store cooked crepes in an airtight container for up to 2 days.
Freezer: Layer crepes between parchment paper, freeze in a zip‑top bag for up to 1 month.
Room temperature: Best enjoyed within 2 hours at room temperature.
Make-Ahead Tips
- The batter can be refrigerated overnight; give it a quick whisk before using.
- Cooked crepes freeze well; reheat in a skillet or microwave before filling.
Frequently Asked Questions
What is the cultural significance and history of Strawberry Chocolate Hazelnut Crepes in French cuisine?
Crepes originated in Brittany, France, as a simple, thin pancake made from basic pantry staples. Over time, sweet fillings like fresh fruit, chocolate spreads, and whipped cream became popular for dessert crepes, turning them into a beloved treat for celebrations and brunches.
What are the traditional regional variations of crepes in France?
In Brittany, savory buckwheat galettes are common, while sweet crêpes suzette with orange‑butter sauce is a classic. In the south, crepes are often filled with caramelized apples or almond paste, showing the versatility of the thin pancake across regions.
How are sweet crepes traditionally served in French cafés?
French cafés typically serve sweet crepes folded or rolled, topped with powdered sugar, fresh berries, a drizzle of chocolate or caramel, and a dollop of whipped cream, often accompanied by a café au lait.
What occasions or celebrations are Strawberry Chocolate Hazelnut Crepes associated with in French culture?
Crepes are a staple for La Chandeleur (Candlemas) on February 2nd, where families gather to make and eat them. They are also popular for weekend brunches, birthday desserts, and festive gatherings.
What makes Strawberry Chocolate Hazelnut Crepes special compared to other French desserts?
The combination of a light, tender crepe with fresh strawberries, rich chocolate‑hazelnut spread, and airy whipped cream offers a balance of textures and flavors that feels both indulgent and elegant, setting it apart from heavier pastries.
What are the authentic traditional ingredients for French crepes versus acceptable substitutes?
Traditional crepes use all‑purpose flour, milk, eggs, butter, and a pinch of salt. Substitutes like almond flour or dairy‑free milks work but will alter texture and flavor; the classic French version relies on wheat flour and dairy for tenderness.
What other French dishes pair well with Strawberry Chocolate Hazelnut Crepes?
Serve the crepes alongside a light fruit salad, a glass of chilled rosé, or a classic café au lait. For a fuller meal, pair with a savory galette of ham and cheese as a contrast.
What are the most common mistakes to avoid when making Strawberry Chocolate Hazelnut Crepes?
Common errors include over‑mixing the batter (which creates gluten and makes crepes tough), using a pan that isn’t hot enough (causing sticking), and over‑cooking the crepes, which makes them rubbery. Follow the quick swirl and flip steps for best results.
Why does this crepe recipe use an immersion blender instead of a traditional whisk?
An immersion blender quickly creates a completely smooth batter without lumps, saving time and effort compared to hand‑whisking, especially when making a thin batter that needs to coat the pan evenly.
Can I make Strawberry Chocolate Hazelnut Crepes ahead of time and how should I store them?
Yes. The batter can be refrigerated overnight, and cooked crepes can be stacked with parchment paper and frozen. Reheat gently in a skillet before adding the fresh strawberry, chocolate hazelnut spread, and whipped cream.
What does the YouTube channel Moribyan specialize in?
The YouTube channel Moribyan focuses on simple, home‑cooked recipes that require minimal equipment, often highlighting comfort foods and quick techniques for everyday cooks.
Last updated: August 24, 2026
