Galentines Strawberry Crêpes Nutella

# What You'll Need:

→ Crêpe Batter

01 - 1 cup all-purpose flour

02 - 2 large eggs

03 - 1 1/4 cups whole milk

04 - 2 tablespoons unsalted butter, melted

05 - 1 tablespoon granulated sugar

06 - 1/2 teaspoon vanilla extract

07 - 1/4 teaspoon salt

08 - Unsalted butter for pan coating

→ Filling

09 - 1/2 cup chocolate-hazelnut spread

10 - 2 cups fresh strawberries, hulled and sliced

→ Optional Garnish

11 - Powdered sugar for dusting

12 - Whipped cream

13 - Fresh strawberries for serving

# How to Make It:

01 - Whisk together flour, granulated sugar, and salt in a mixing bowl until evenly combined.

02 - In a separate bowl, whisk eggs thoroughly, then add whole milk, melted butter, and vanilla extract. Whisk until fully incorporated.

03 - Gradually pour wet ingredients into dry ingredients while whisking continuously until smooth and completely lump-free.

04 - Allow batter to rest at room temperature for 10 to 15 minutes to develop proper texture and consistency.

05 - Heat a nonstick skillet measuring 8 to 10 inches over medium heat. Lightly brush with melted butter.

06 - Pour approximately 1/4 cup batter into the skillet and immediately swirl to coat the bottom thinly. Cook for 1 to 2 minutes until edges lift easily and the bottom develops a golden color.

07 - Flip the crêpe carefully and cook the other side for 30 to 60 seconds until set. Transfer to a plate and repeat with remaining batter, stacking crêpes with parchment paper between each one.

08 - Spread 1 tablespoon chocolate-hazelnut spread onto each crêpe, layer with sliced strawberries, then fold or roll into desired shape.

09 - Dust assembled crêpes with powdered sugar and serve immediately with whipped cream and additional fresh strawberries if desired.

# Additional Tips::

01 -

They look impressive enough to serve at brunch but genuinely easier than you'd think once your hands learn the swirl.
Nutella does most of the flavor work, so even if you're not confident in the kitchen, the result tastes like you spent all morning on it.
Fresh strawberries keep things bright and not overly sweet, making these feel like actual breakfast and not dessert pretending to be breakfast.

02 -

The first crêpe rarely looks perfect, and that's just how it goes—your pan needs to come to temperature and your hands need a practice round, so don't judge yourself by number one.
If your batter is too thick, thin it with a splash of milk; if it's too thin and won't spread properly, let it rest longer because sometimes it just needs time to reach the right consistency.
Nutella is thick and cool from the jar, so spreading it on a warm crêpe makes all the difference—cold Nutella resists and tears the delicate surface.

03 -