Strawberries & Cream Crêpe Sheet

For the Crêpe

• 2 eggs
• 360g milk
• 2 tbsp melted butter (plus more for greasing)
• 120g all-purpose flour
• 2 tbsp sugar
• Pinch of salt
• ½ tsp vanilla extract

For the Filling

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla
• 1–1½ cups sliced strawberries
• Nutella (be generous)
• Optional: cocoa powder for dusting

Directions

• Whisk the eggs, milk & vanilla.
• In another bowl, mix the flour + pinch of salt + sugar, then combine with the wet ingredients. Stir in the melted butter. Rest the batter 10 min.
• Pour into a greased 12×15" pan & bake at 390°F (200°C) for 12–15 min — just until set & golden.
• Whip the cream, powdered sugar & vanilla until soft peaks form. Chill it.
• Once the crêpe sheet cools slightly, spread Nutella, then whipped cream, then strawberries.
• Roll it up gently. Slice. Dust with cocoa if you're feeling extra.

From Yathreb on Instagram. NOTE: I used a 12×15" pan; with a 9×13 (thinner roll) cut the recipe in half or divide into two pans.