Strawberries and Cream Crepe Roll

Crepe

• 2 eggs
• 360 g milk
• 2 tbsp melted butter (plus more for greasing)
• 120 g all-purpose flour
• 2 tbsp sugar
• pinch of salt
• 1/2 tsp vanilla extract

Filling

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

Directions

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

No flipping, no fuss — pour, bake, roll. I used a 12×15 pan; for a thinner roll use a 9×13 and halve the recipe or split into two pans. From Yathreb on Instagram.