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Nutella Strawberry Crepe Rollups

Six Nutella Strawberry Crepe Rollups dusted with powdered sugar, arranged on a white plate.

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Make simple, thin crepes and fill them with Nutella and fresh strawberries for a quick dessert or sweet breakfast.

Ingredients

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  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter, plus more for the pan
  • 1 cup Nutella
  • 1 cup fresh strawberries, sliced
  • Powdered sugar for dusting (optional)

Instructions

  1. Prepare the crepe batter: In a bowl, whisk together the flour and salt. In a separate bowl, whisk the eggs, milk, and water. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Whisk in the melted butter.
  2. Let the batter rest for at least 30 minutes for best results.
  3. Heat an 8-inch non-stick skillet over medium heat. Lightly brush the pan with melted butter.
  4. Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and rotating the pan so the batter coats the bottom evenly in a thin layer.
  5. Cook for 1 to 2 minutes until the edges look dry and the bottom is lightly golden. Flip the crepe and cook the other side for about 30 seconds.
  6. Slide the finished crepe onto a plate. Repeat with the remaining batter, stacking the crepes.
  7. To assemble the rollups: Lay one crepe flat. Spread about 1 tablespoon of Nutella over the surface, leaving a small border. Arrange a few slices of strawberry over the Nutella.
  8. Fold in the sides of the crepe slightly, then roll the crepe tightly from one end to the other to form a rollup.
  9. Slice the rollups in half if desired, and dust with powdered sugar before serving.

Notes

  • For easier rolling, use slightly less filling per crepe.
  • You can make the crepes ahead of time and store them layered between parchment paper in the refrigerator for up to two days.
  • If the batter is too thick, add a tablespoon of water or milk until it coats the back of a spoon thinly.

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