Dessert / sweet breakfast
Soft, thin French-style crêpes filled with warm Nutella, folded until glossy and tender, then finished with powdered sugar and fresh fruit. A simple dessert or sweet breakfast that feels café-style at home.
Recipe video
Add milk, eggs, sugar, vanilla, and salt to a mixing bowl. Whisk until the eggs are fully blended and the liquid looks smooth.
Sift in the flour gradually while whisking. Mix from the center outward to avoid lumps.
Pour in the melted butter and whisk again until the batter is thin, silky, and similar to light cream.
Rest the batter for 20 minutes. This helps the flour hydrate and makes the crêpes softer.
Warm a non-stick pan over medium heat. Brush with a very thin layer of butter.
Pour in a small ladle of batter and immediately swirl the pan so the batter covers the base in a thin layer.
Cook for 60–90 seconds, until the edges look dry and the underside is lightly golden.
Flip with a thin spatula and cook the second side for 30–45 seconds.
Transfer the crêpe to a plate and repeat with the remaining batter, lightly buttering the pan only when needed.
Warm the Nutella slightly until spreadable, then spread about 30 g / 1 oz over each crêpe.
Fold each crêpe into quarters or roll it gently, keeping the filling inside.
Serve warm with powdered sugar and fresh fruit.
