crepes in under 30 minutes

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

1. 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

2. 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

3. 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

4. Butter the Pan

   Add a small knob of butter (about ½ teaspoon) to the skillet and swirl to coat the entire surface.

   Time: PT30S

5. 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

6. 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

7. Keep Crepes Warm

   Transfer the cooked crepe to a plate, cover loosely with foil, and repeat the process with the remaining batter.

   Time: PT30S

8. 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

9. 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