Nutella Berry Crepes

A plate of four crepes that are filled with nutella, strawberries, blueberries and raspberries.

These nutella berry crepes are a foolproof recipe for blender crepes stuffed with nutella and fresh berries. Crepe recipe adapted from Martha Stewart.

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings crepes

Calories 359kcal

Author Sara Welch

Ingredients

1 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 1/2 cups milk (I used 1%)
4 large eggs
3 tablespoons unsalted butter melted + more for pan
3/4 cup nutella
1 1/2 cups mixed berries
3/4 cup whipped cream or whipped topping
optional garnish: fresh mint

Instructions

Pour flour, sugar, salt, milk, eggs, and 3 tablespoons melted butter into a blender.
Puree until mixture is smooth, about 30 seconds. Let batter sit for 15 minutes before you use it.
Heat a 12-inch nonstick skillet on medium heat. Lightly coat with additional butter. Add scant 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2-3 minutes.
Loosen edge of crepe with a spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter.
Spread 1 1/2 tablespoons of nutella over each crepe and add a sprinkling of berries. Fold each crepe into a triangle. Top with a dollop of whipped cream and serve immediately. Garnish with mint if desired.

Notes

Make Ahead: The crepe batter can be made earlier in the day and stored in the fridge. Mix it well before use.

Nutrition