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Make the Ultimate Breakfast with This Recipe for Nutella Crepes

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Cook up something delicious tonight with this special recipe provided to you by Oxford at the Ranch Apartments in Waller, Texas, and put our expansive kitchens to good use!

Nutella crepes make the perfect, decadent breakfast for chocolate lovers – and well, anyone who appreciates sweets, really. If you have the time to dedicate to making a sweet and delectable breakfast, this recipe takes about an hour and thirty minutes to prep and twenty-five minutes to prepare for a total of eight servings! It makes for a simple, yet elegant breakfast, brunch, or even a sweet treat to serve for dessert. Top it with freshly made whipped cream and sliced strawberries, and every flavor will perfectly compliment the sweetened hazelnut cocoa spread! Check out everything you need to get started below, courtesy of Oxford at the Ranch Apartments.


• 1 cup all-purpose flour, dip, and sweep
• ¼ teaspoon kosher salt, or table salt
• ¾ cup whole milk
• ¾ cup water, room temperature, divided
• 2 large eggs, beaten
• 2 tablespoons unsalted butter, plus more for cooking
Whipped Cream
• 1 ½ cups heavy cream
• 6 tablespoons powdered sugar
• ¾ teaspoon vanilla extract
• 2 cups Nutella
• 5 cups strawberries, hulled and sliced
• Powdered sugar, for dusting

To make the crepes
1. In a medium bowl, whisk together the flour and salt.
2. In a separate medium bowl, whisk together the milk and ½ cup water.
3. Make a well in the flour mixture. Add the milk mixture slowly, constantly whisking to incorporate.
4. Microwave the 2 tablespoons of butter on high power in 30-second intervals until just melted, stirring to melt any big pieces. Add the melted butter to the flour mixture, whisk to combine.
5. Add the beaten eggs to the batter, whisk them together to combine.
6. Strain the batter into a medium bowl to remove any lumps, cover, and refrigerate for 1 hour.
7. Once the batter has chilled, whisk in ¼ cup water to thin out the consistency.
8. Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add 1 teaspoon butter, swirling to coat the pan. When melted, wipe the excess butter with a paper towel. There should be a thin film of butter left.
9. Add a ¼ cup of the batter to the 6 o’clock position of the skillet. Moving quickly, lift and tilt as you roll the skillet several times in a circular motion to evenly cover the entire skillet. Fill in any holes with batter as needed.
10. Place the pan back over the heat. Cook until the edges pull away from the skillet and lightly brown underneath, about 45 seconds to 1 minute. Use a spatula to loosen from the pan, use either your fingers or spatula to flip over and cook until the bottom sets, about 10 to 30 seconds. Transfer the crepe onto a plate.
11. Stack the crepes on top of each other to keep warm while making the next batch, loosely covered with foil. Cook the remaining batter, wiping the pan clean, and adding a thin layer of butter onto the pan between each crepe.

To make the whipped cream
1. Refrigerate a large metal bowl and whisk for 15 minutes before making the whipped cream.
2. Add the heavy cream, powdered sugar, and vanilla to the bowl.
3. Slightly tilt the bowl and vigorously whisk until the desired peak stiffness is reached. The consistency should be smooth with no lumps or graininess.
To serve
1. Spread Nutella over the surface of the crepe. Layer sliced strawberries on top. Add a few dollops of whipped cream over the strawberries. Fold half of the crepe over the filling, then fold in half again to create a fan shape. Dust with powdered sugar and serve immediately.

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