Fresh Berry Nutella Crepes


Nutella Banana and Nutella Strawberry Blueb Crepe

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How to Make Crepes Easy Crepe Recipe

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France Street Food. Nutella Crepes and More Sweets

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Paris Street Food: Nutella Banana Crepe and Strawberry Blueberry Crepe

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Strawberries & Cream Crepes In 15 Minutes Or Less.

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Crepes 4 Ways

Video taken from the channel: Tasty

These Fresh Berry Nutella Crepes by Love & Zest are simple and scrumptious. Throw the recipe together in just a couple minutes and prepare to satisfy your chocolate and sweet tooth cravings in one tasty snack. To log this recipe, search the food database for: MyFitnessPal Fresh Berry Nutella Crepes Kristina LaRue, RD, CSSD, LDN is a sports dietitian.

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. 4 large eggs, at room temperature 2 cups (473ml) milk, at room temperature 1/4 cup (50g) white granulated sugar 1/4 cup (56g) melted butter 1 teaspoon vanilla extract 1 1/4 cup (156g) all-purpose flour pinch of salt 1 cup (100g) fresh blueberries 1 cup (200g) fresh strawberries 1. Just make sure you prepare everything–wash and slice your berries, make the crepes, plate them, and smear a little (or a LOT) of nutella down the center–before you take the ice cream out of the freezer. Then scoop, fold in half, and roll. Smother in.

Nutella Drizzle for Crêpes Warm the Nutella by heating it up in the microwave in 15 second intervals, until you achieve a drizzling consistency. Alternately you can also thin it out by stirring some milk into it. Try it with a teaspoon at a time until you get a drizzling consistency.

1/4 cup hulled, diced strawberries. 1/4 cup diced kiwi. 1/4 cup diced mango.

1/4 cup diced pineapple. 1 tbsp orange juice. 1 tbsp seedless raspberry jam. 1/2 cup Nutella® hazelnut spread. The BEST and easiest way to make Nutella Crepes is using a blender!

Slather with Nutella & stuff with fresh strawberries for the ultimate crepe. Combine first 7 ingredients in a large bowl or measuring cup. Blend completely until smooth. Let stand at room temperature 1 hour before cooking, or cover and refrigerate overnight.

Heat an 8-inch (20cm) non-stick skillet over medium high heat. They have 7 sweet and 8 savory crepes (See photo). They also have a gluten-free option.

They do make it right in front of you and there always was a line for the place. The Nutella and Fresh Berry crepes were great. My daughter ate her Fresh Berry crepe in about 10 minutes which is very fast, that told me something about the place.

Crepes will be very thin (about 1/16-inch thick) and 10-inches in diameter. Cook until lightly browned, about 2-3 minutes, loosen edges and flip with a thin spatula, and cook on the second side until light golden marks appear. Stack crepes on a plate and repeat with remaining batter, greasing the pan as needed.

List of related literature:

Spread with softened butter, sprinkle with sugar, cinnamon, and raisins, or firm, fresh berries.

“Food That Really Schmecks” by Edna Staebler, Bevvy Martin
from Food That Really Schmecks
by Edna Staebler, Bevvy Martin
Wilfrid Laurier University Press, 2006

The most popular toppings for snack crepes are sugar and butter (put a pat of butter on a hot crepe, spread it as it melts, and sprinkle with sugar), jam or marmalade, Grand Marnier (a splash creates a crepes Suzette moment), Nutella, or, for a splurge, Nutella topped with thin slices of banana.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Make the crumbly topping and crumble it over the fruit: 6 tablespoons margarine, 1 cup sugar, 2 teaspoon vanilla, 1/2 cup flour, 1 cup old-fashioned rolled oats, and 1 teaspoon ground cinnamon.

“The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking” by Katie Letcher Lyle
from The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking
by Katie Letcher Lyle
Falcon Guides, 2016

Make the crumbly topping and crumble it over the fruit: 6 Tbsp. margarine, 1 cup sugar, 2 tsp. vanilla, 1⁄2 cup flour, 1 cup old-fashioned rolled oats, and 1 tsp. ground cinnamon.

“Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them” by Katie Letcher Lyle
from Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them
by Katie Letcher Lyle
Falcon Guides, 2010

Remove from the pan and split open while still slightly warm, spread with butter and strawberry jam and top with a little whipped cream and a poppy petal.

“Edible & Medicinal Flowers” by Margaret Joan Roberts
from Edible & Medicinal Flowers
by Margaret Joan Roberts
Spearhead Press, 2000

2 In a small bowl, combine the 1 tablespoon flour, brown sugar, 2 tablespoons butter, walnuts, cinnamon, and nutmeg for the topping.

“Baking For Dummies” by Emily Nolan
from Baking For Dummies
by Emily Nolan
Wiley, 2011

WHY THIS RECIPE WORKS: Nutella is the surprise base for the no-bake filling of this easy-to-make chocolate tart featuring the irresistible combination of rich chocolate and hazelnuts.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Spread with soft butter and sprinkle sugar and cinnamon on top.

“The Foxfire Book of Appalachian Cookery” by Linda Garland Page, Eliot Wigginton
from The Foxfire Book of Appalachian Cookery
by Linda Garland Page, Eliot Wigginton
University of North Carolina Press, 1992

In a small bowl, toss the hazelnuts with the butter mixture, then spread the nuts in a single layer on a sheet pan.

“Bar Tartine: Techniques & Recipes” by Nicolaus Balla, Cortney Burns, Jan Newberry, Chad Robertson
from Bar Tartine: Techniques & Recipes
by Nicolaus Balla, Cortney Burns, et. al.
Chronicle Books LLC, 2014

Line pan with waxed paper and cover with a layer of vanilla wafers.

“Pirate's Pantry: Treasured Recipes of Southwest Louisiana” by Junior League of Lake Charles, Louisiana
from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana
by Junior League of Lake Charles, Louisiana
Pelican Publishing,

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • If you actually do decide to do the recipe, rest the batter for 30 min covered. You do this in order to develop the gluten properly, which means the crepes won’t rise.

  • Only 1 egg will do and no BUTTER or MILK instead just use WATER (2 cups of flour, 1 egg, 1 tablespoon sugar, pinch of salt, and water to make it the right consistency). Your recipe is 2007 calories vs 1081 calories if you don’t use butter, too much sugar and milk, and only 1 egg. This way you safe ingredients and cut the calories by 100%. Use just a bit of coconut oil so the batter does not stick to the pen. This way the crepes turn out great and not oily!

  • i know it’s a old videos but i think you meant “3 cups, 1 cup at at a time” and NOT half of a cup because i was trying to do the recipe and it didn’t add up and the video shows that you put milk 3 times. Nothing major but if someone is trying to the recipe, it could confusing. Thanks ��

  • On the banana one i make it different, i substitute the cinamon & then i put chocolate chips on top of the bananas once your putting everything together.

  • Just made this today I was one egg short so I halfed the flour. Make sure if you want a floppy crêpe add the right amount of eggs in as mine where a bit dry.
    I also used unsalted butter and didn’t add any salt it tasted perfect.
    I sieved all the dry ingredients (sugar, flour)
    I added vanilla extract too just a drop.
    Finally the mixture was too lumpy so I ran it through a sieve again and it came out perfect.
    Hope this helped any questions let me know!!
    Good luck ❤️

  • I have tried this recipe today. I used half of the butter mentioned here. It was my first try to make Crêpes and they were really nice. I am saving this recipe for future use. I only made Plain Crêpes though ��

  • Made the berry cheesecake crepes. I added a tablespoon of sour cream and some lemon juice to the cheesecake filling but my boyfriend was over the mood for them. So yummy!

  • everyone always talks about how its nutella, but some people just cant understand that thats not the only brand of chocolate hazelnut spread that exists. I dont use nutella, not everyone does, some people even make their one and i would like if people just stopped.

    thank you for coming to my ted talk.

  • Doesnt burn your fingers when you flip the crepe? When I first made crepes I used two butter knifes to flip them because the spachula didn’t work, neither did the long knife(the long one used to spread butter cream on cakes n stuff)

  • Totally fake I tried this recipe four times and the crepes were lumpy and had bits of flour in them no matter how much I mixed. Don’t use this recipe.

  • Yeah, i’m definitely going to try the banana and cinnamon version. ����
    Hopefully i won’t burn them or stick the sides together when i try to flip them as i always do. ��
    Anyway nice video ����❤️

  • A few tips I have for you after making this
    1. Add less vanilla extract
    2. Add butter or oil to the pan before pouring the batter
    3. Add a little more flour if the batter is too runny

    Thank me later

  • Someone please help! I tried making this and it kept sticking to the pan. I tried olive oil. I’m also in high school trying to cook��

  • Thanks a lot for making this video! it really helped me to understand how to make crêpes fo my French assessment and you explain it in such a simple way! You earned a sub!

  • I made these off of this recipe. 100% works, and 200% delicious. I recommend you try it! ��. Also I love that this video is so short and simple. It doesn’t have anybody explain for a really long time how this works and how that works. It great. Thanks! ����

  • I’ve been making crepes since I was 8 so my flipping is very smooth-no crepes on the floor or the ceiling.I have a heavy pancake skillet just for making my crepes.(never use it for any other food).I also use more oil(one teaspoon per crepe) and no butter at all b/c my favorite filling is a cream cheese which I flavor with vanilla,lemon rind and sugar.I roll my crepes always.

  • It’s insane to believe that it’s taken this long for tasty to make simple strawberry and cream crepes
    They made a large rainbow crepe cake before this lol

  • Thanks! That was an easy recipe. Usually my wife does the cooking, but I try to give her a break now and then. The first one looked funny, but tasted great. The rest came out perfect. The best part was I did it without any help from my wife. (With the exception of finding the right size measuring spoons.)

  • Just made this and this was pretty simple to make. Tasted good also. I replaced the filling with nutella + banana + whipped cream. My fam loved it. <3

  • Cool video! I love crepes! We also had some awesome crepes in Paris near the Sacre Coeur and made a video about it on our channel. I want to try more crepes the next time I visit Paris.

  • hsgfsyscwgssghsuegsguevhsusvgsushshudbsusbdugshsishydgsussuusgdjdi o que eu escrevi aí kkkk né eu sei falo em português não consigo ler os comentários kkk


  • (not forcing anyone OK just letting you know)Repent of your sins turn to God He loves you Jesus died on the cross for you so you can have the gift of repentance this world does not love you but God does He loves you more than you could ever imagine He will always be here for you when no one else wants to be here for you we are all sinners in need of a Savior
    Jesus Christ is our Lord and Savior and He is very real guys He didn’t come to die first so we would perish but he came to give us a chance at the gift of everlasting life and He also came to make us have life more abundantly so take this chance and repent of your sins and repentance is rebuking your sin and turning to God and we have to remember God is eternal but people die and we cannot get attached these materialistic things because we cannot take them with us we should cling to God and during these times of chaos we need to pray all of the time not just in these times God does not like to see us hurting because He hurts with us He allows things to happen for a reason turn away from your sexual desires and dreams God He’s more important than that you know if you want to get to know God more you should try to read His word more and pray before you read His word to ask for understanding and be still and know that He is God If someone is blocking you away from God take them out of your life because if you love something you sacrifice things for it

  • If only you told us in the beginning of the vid that the recipe was for how many people. Coz I had to make breakfast for all of my 8 college friends lol����

  • Matt is the best person sjwnndns can’t get over how friendly and down to earth he is in his videos… Also his recipes are amazing!! New sub

  • This is an amazing crepe recipe I have made it 3 times and its always perfect but it makes about 6 crepes and I always end up putting it in the fridge. I was wondering what would the ingredients be for a scaled down recipe for 1 person to make about 2 or 3 crepes?

  • This was an easy and delicious crepe recipe.
    I made a sweet one with berries and topped with sweet cream. The other one salty with spinach, cheese and bacon.
    Thank you Matt for the recipe and how to prepare it.

  • Omg I LOVEEEE crepes! And I didn’t know you had a vid on it, but I just watched your cooking compilation vid and saw u made crepes!! Yayyyyy! ����they look amazing!! I think I’ll probably make them for breakfast tomorrow!!! ������������������������������������������������ thanks!!! and I rlly love Nutella crepe, I don’t have Nutella tho, so I’ll probably so powered sugar, or I also love strawberries ��

  • I wonder if I can pull this off with mangos, though I would have to cut the mango at the perfect timing to get it to be sweet and not sour

  • Hi Matt! We love sweet crepes but we’re out of vanilla extract. What difference will it make to sweet crepes if we don’t use vanilla? Is it worth it to go out and get more for a better crepe? Thanks!

  • I thought you were going to be one of those people who stays serious during the whole video but I love your joy and I just subscribed

  • Thanks so much Matt! I have used this recipe around 4 times already and the crepes have come out perfect every time! You’re a legend.

  • Don’t let these mouth watering, delectable, beautiful, angelic, soft, creamy crepes.. distract you from the fact

    that you can save 15% or more on car insurance with GEICO.

  • I really love how you make your cooking videos but I am saddened of how youtube is doing your type of channels like others -dirty by digging you and being hard to find. you have so many subscribers yet I noticed the views you have been getting don’t align at all to your subscription and I know how that feels; it happen to other folks as well and it’s a struggle.

    I really do recommend creating a bitchute account that way you can get noticed because its depressing to know that your good cooking videos are being hidden by crappy youtube. Anyway thank you so much for the tutorial, I am going to be possibly making them today:D

  • Thank you for the recipe! I’ve been wanting to make this for such a long time but they all failed until I saw this which gave me delicious crepes!!!

  • This was by far the best cooking video I’ve ever seen. He has such a great and fun personality that makes it so fun to watch, and I actually learned a lot from this video. Now I can make great crepes for my family. Thanks Matt! ❤️

  • First time using THIS recipe and it turned out beautiful, I’m done with using my family’s “Bosnian best pancake recipe” this is just so hard to make and not even as good as this one

  • I went to ihop today and ate the strawberry crepes and LOVED IT. I plan to make them tomorrow by myself or assistance with my dad. He once made crepes in different flavors like banana, strawberry, chocolate, and caramel I think. Also the chocolate might have been Nutella. I will sub to you and also try to do the recipes!

  • I made one with Nutella and Strawberry Crush. This is the most helpful video for crepe ever. So easy. Thanks you for sharing this method.

  • بسم الله ما شاء الله إيه الإبداع والتميز ده صراحة حاجة جميلة جدا ربنا يبارك لك تم الإنضمام لفريف حضرتك المميز وهذا شرف لى وأكون سعيد جدا لو نورتينى عندى
    منتظر نور حضرتك عندى….


  • im 19 years young, one day in the future, when im finacially set and have my dream home, which I share with my love who i have yet to meet, i want to come home to her at night, with ingredients to make some crepes together, the simple moments we will share making them will mean the world to me. To share laughter and smiles as i make crepes with the love of my life will warm my heart, warms my heart thinking about it. from young to old, till death do us part. I want to share those moments with her forver, whomever she may be