Authentic French Nutella Strawberry Crepes

Name: Authentic French Nutella Strawberry Crepes
Prep time: 5 min
Cook time: 15 min
Total time: 50 min
Yield: 9 porsi
Cuisine: Indonesian
Ingredients: 2 cups whole milk; 4 tbsp Unsalted Butter; 1 ⅔ cups all purpose flour; ¼ cup cornstarch; 2 tbsp vanilla sugar; 1 pinch salt; 3 large Eggs; 2 tsp dark rum; 1 tsp orange blossom water (see post above for alternative); 1 tbsp cooking oil (for greasing the pan); 1/2 tbsp Nutella (per crepe, plus extra melted to drizzle); 2 cups fresh strawberries (sliced); 1 optional Whipped cream (canned (or fresh see post above))

Traditional French crepes made with warm milk, butter, and aromatics like dark rum and orange blossom water. Thin, crispy edges, and filled with Nutella and strawberries.

⏱️ 50 menit 🔪 Persiapan: 5 menit 🔥 Masak: 15 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Authentic French Nutella Strawberry Crepes

Foto: Cafe Delites

Bahan-bahan

9 porsi

2 cups whole milk
4 tbsp Unsalted Butter
1 ⅔ cups all purpose flour
¼ cup cornstarch
2 tbsp vanilla sugar
1 pinch salt
3 large Eggs
2 tsp dark rum
1 tsp orange blossom water (see post above for alternative)
1 tbsp cooking oil (for greasing the pan)
1/2 tbsp Nutella (per crepe, plus extra melted to drizzle)
2 cups fresh strawberries (sliced)
1 optional Whipped cream (canned (or fresh see post above))

Langkah-langkah

Warm the Milk & Butter In a saucepan, combine the milk and butter. Gently heat until the butter is completely melted and the mixture is warm to the touch (do not let it boil). Remove from heat and let it cool slightly for a minute so it doesn't scramble the eggs.
Combine Dry Ingredients In a large mixing bowl, whisk together the flour, cornstarch, vanilla sugar, and salt.
Crack the eggs into the center of the flour mixture. Begin whisking gently, breaking the yolks, while gradually pouring in the warm milk and butter mixture. Whisk continuously until the batter is smooth and lump-free.
Pour in the dark rum and orange blossom water. Whisk again until fully incorporated.
Cover the bowl and place the batter in the fridge to rest for at least 30 minutes. (This relaxes the gluten for tender crepes).
While the batter rests, prepare a container or jar filled with water. Place your crepe spreading tool (rozell) inside the water so it is wet and ready to use. Slice your strawberries.
Heat a 10-inch crepe pan over medium-high heat. Lightly grease the surface with a paper towel dipped in the cooking oil.
Give the batter a quick whisk (flour settles during resting). Pour a ladleful of batter into the center of the hot pan. Immediately use the wet rozell to spread the batter in a circular motion to coat the pan evenly.
Dip the rozell back into the water between every crepe.
Cook for about 1 minute until the underside is golden and the edges lift slightly. Flip the crepe and cook for another 30 seconds on the other side. Transfer to a plate. Repeat until all batter is used.
Spread Nutella over one half of a warm crepe. Top with sliced strawberries. Fold into a triangle or roll up. Top with whipped cream and a drizzle of melted Nutella.