Neapolitan Crepes


For the Crepes

  • 1 cup all-purpose flour
  • 2 eggs
  • 1 1/2 cups milk
  • 2 tablespoons melted butter
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For the Filling

  • Nutella or chocolate spread
  • Vanilla pastry cream (store-bought or homemade)
  • Fresh strawberries, sliced

For Garnish

  • Whipped cream
  • Chocolate shavings

In a blender, combine the flour, eggs, milk, melted butter, sugar, vanilla extract, and a pinch of salt. Blend until the batter is smooth and well combined. Let the batter rest for at least 30 minutes to allow any air bubbles to settle.

Heat a non-stick skillet or crepe pan over medium heat. Pour a small amount of batter into the center of the pan, swirling it around to coat the bottom evenly.

Cook for about 1-2 minutes until the edges start to lift. Flip and cook the other side until lightly golden. Repeat until all the batter is used, stacking the crepes on a plate as you go.

Spread a thin layer of Nutella or chocolate spread on one-third of each crepe. Spread vanilla pastry cream on another third of each crepe. Place sliced strawberries on the remaining third of each crepe.

Fold the crepes into quarters, creating a triangle shape with each one. Arrange the folded crepes on a serving plate. Top the Neapolitan Crepes with a dollop of whipped cream. Sprinkle chocolate shavings over the crepes.

Serve your Neapolitan Crepes immediately while they’re still warm. The combination of chocolate, vanilla, and strawberry flavors creates a delightful treat for any time of day!