Peanut butter and Nutella stuffed crepes, topped with fresh strawberries in syrup. Delicious crepe filling recipe for homemade regular crepes or homemade gluten free crepes.
Delicious crepes stuffed with peanut butter, Nutella and topped with strawberries in syrup. If you love chocolate and peanut butter – you’ll love these! Strawberries are soaked in sugar for 30 minutes to make them sweeter, softer, and more flavorful. You don’t even have to stuff these crepes with strawberries to the brim, just add a couple of strawberries inside the crepe, and then sprinkle it with powdered sugar like this:
To assemble, spread Nutella over one half of the crepe (or in the center of it), then add swirls of peanut butter:
Add strawberries:
Then, fold the crepe into a thick tube. At this point, you can just sprinkle the crepes with powdered sugar and serve them:
Or, top with more strawberries. I like to soak the strawberries in a little bit of white sugar for about 30 minutes until strawberries soften and release juices, forming a delicious, sticky syrup. Such strawberries are often referred to as “macerated strawberries”. After 30 minutes, remix the strawberries again to coat them all evenly with syrup and then add on top of a crepe:
So good and easy to make, as long as you have a stack of pre-made crepes (I have a very good tutorial on my site – follow the link in the recipe instructions below).
Peanut butter and Nutella stuffed crepes, topped with fresh strawberries in syrup. Delicious crepe filling recipe for homemade regular crepes or homemade gluten free crepes.
- homemade crepes
- gluten free crepes
- 1 pound strawberries
- 3 tablespoons white sugar
- Nutella
- Peanut butter
- powdered sugar optional, for serving
Make crepes according to this recipe.
Or, if you're gluten free make gluten free crepes according to this recipe.
- Hull, clean, and slice the strawberries. Place them in a medium bowl, add sugar, mix and let them sit for about 30 minutes. The sugar will draw out water out of the strawberries, making them softer and sweeter.
- Place a crepe on a plate. Spread Nutella thinly over one half of the crepe, then add swirls of peanut butter here and there. Place just a few strawberries on top of Nutella and peanut butter, then fold the crepe into a tube shape by rolling it from one side towards the other.
- Top with more strawberries and syrup. Alternatively, you don't have to top these stuffed crepes with strawberries, instead just sprinkle them with powdered sugar.
Cook and prep time does not include the time to make crepes. It is assumed that you already have pre-made crepes.
Wow, these look delicious and remind me of the crepes we had in Paris with Nutella, but at least a little more virtuous because of the fruit and low-GI peanut butter. Speaking of nut butters, have you tried almond butter? It is so moreish! 🙂
Yummy! I love nutella and crepes. Its on my to do list now! 🙂
WHOA-that picture of the crepe smeared with nutella & pb makes my heart swooooon (and my stomach growl :P)
BEST BREAKFAST EVERRR
You are the Crepe Master! These look so fabulous and perfect for a light summer dessert!
I think if my son saw this post he’d want you to be his mother every morning! Who am I kidding? We could easily have these for dessert too!
These look amazing! my 7 year old is obsessed with crepes so I definitely need to make these for him!
Oh man I am drooling!
I cannot think of a more delicious breakfast! Seriously Julia – these crepes are calling my name <3
That already looks pretty before it’s rolled up – what a great idea for a crepe filling.