Leave Paris Guessing: Chef Tom's Boozy Orange-Blossom Nutel…

What’s in the bowl

feta
kale
maple syrup
chia seeds
strawberries
zucchini
buckwheat

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Real talk: few things scream 'I adore you' louder than warm Nutella oozing over ripe strawberries inside a butter-kissed, wafer-thin crepe.

TheseAuthentic French Nutella Strawberry Crepesare the genuine article. Crafted for Cafe Delites by our in-house French authority, Chef Tom, this recipe teleports that Paris bistro vibe right into your own kitchen.

Forget the rubbery, box-mix imposters you'll stumble on elsewhere—this batter is the real thing. It leans onwarm milk, brown butter, plus a hit ofdark rum and orange blossom water. Ideal for a swoon-worthy Valentine's breakfast or a long, lazy weekend.

If you're into true-to-form breakfasts like ourBest French Toast, prepare to become completely addicted to these.

a top down view of a ceramic brown plate with a quartered crepe sitting on top with a blob of cream and some drizzle zig zagged topping of Nutella 3 of them on a plate with strawberry quarters on top

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What Makes This Recipe a Cut Above

Chef Tom didn't simply dump ingredients into a bowl—he fine-tuned this batter for flawless, melt-in-your-mouth texture.

Everything You'll Want On Hand

Chef Tom handpicked every ingredient to mirror the exact taste of a Paris street cart. Below is the lowdown on why each one counts and where to hunt down the fussier items.

all the ingredients needed to make strawberry and nutella crepes in bowls.

Orange Blossom Water (the floral key):

Grab the complete ingredient rundown from the recipe card below.

Variations & Extra Twists

The Gear That Makes It Easy

Sure, a plain non-stick pan works—but if you dream of slinging crepes like a French street cart pro, Chef Tom insists you invest in the right kit.

1. The Electric Crepe Maker — In the video I cooked on anElectric Crepe Maker from Amazon. My top suggestion is theNutrichef Electric Crepe Maker & Griddle Cooktop: a nonstick 12-inch aluminum hot plate with LED lights, adjustable temp control, and a wooden spatula plus batter spreader bundled right in.

2. The Wooden Rozell (Batter Spreader)Most electric units bundle one in, but if yours doesn't, be sure to snag aT-shaped Wooden Rozell.

3. The Long Spatula — Grab along, thin spatula(offset versions are superb) to glide beneath the crepe. It must be long enough to reach the crepe's center and support it through the flip.

Your Guide to Crafting Real French Crepes

a top down view of a pan of milk and a mixing rubber spoon mixing in the pot

A top down view of a glass bowl on a kitchen bench filled with flour and a cup of sugar being poured into it by a female hand

a top down view of a glass mixing bowl on a kitchen bench with 3 eggs in the middle of a flour mix

a top down view of a glass mixing bowl on a bench filled with flour and egg mixture and a bowl of milk being poured into it slowly while a hand is whisking everything together.

a top down view of a glass bowl and a whisk being held by a female hand mixing a thick white mixture which is lumpy

a top down view of a glass bowl and a whisk being held by a female hand mixing a thick white mixture which is getting smooth

a top down view of a glass bowl and a whisk being held by a female hand mixing a thick white mixture which is smooth

a top down view of a pan with a crepe making tool sitting in the middle

a top down view of a wooden chopping board and strawberries cut into wedges with a small pairing knife

a top down view of a kitchen bench and a crepe pan sitting on top

a top down view of a ladle of batter being poured into a crepe pan

a top down view of a crepe being made using a crepe tool to flatten the batter on top of a crepe pan

a top down view of a crepe being made using a crepe tool to flatten in on top of a crepe pan

a top down view of a crepe being removed from a pan

a cooked crepe sitting on top of a ceramic brown plate, the crepe is creased as it sits on the plate

a cooked crepe sitting on top of a ceramic brown plate, the crepe is creased as it sits on the plate and a golden spoon is covering one side of the crepe with Nutella paste

a cooked crepe sitting on top of a ceramic brown plate, the crepe is creased as it sits on the plate with nutella paste on one side covered with strawberries on top which have been quartered

a top down view of a brown ceramic plate with a folded crepe filled with nutella and strawberries.

a top down view of a ceramic brown plate with a quartered crepe sitting on top with a blob of cream and some drizzle zig zagged topping of Nutella

Getting Cozy With the Rozell

That T-shaped wooden gizmo (therozell) might look intimidating, yet it's the hidden key to shatter-thin crepes. Steal Chef Tom's proven cheat sheet below:

Field-Tested Tips for Winning Results

The First-Crepe Rule:That debut crepe is nearly always the 'chef's snack'—it seasons the pan. Don't sweat it if it comes out a hot mess!

Heat Management:Too hot and the batter firms up before you can coax it across the pan; too cool and it sloshes aimlessly. Settle on medium-high.

Prep Ahead & Storage Secrets

Go ahead and whip this batter up to a day early—the taste genuinely deepens as that rum works its magic!

Mapping out a savory brunch blowout? These pair beautifully witheggs benedict.

The Questions Everyone Asks

Two culprits usually cause this. One: you probably bounced past that30-minute rest. Resting lets the flour's gluten strands unwind; fire into the pan too soon and they seize into chewiness. Two: you may have over-whisked after adding the flour. That's exactly why we stir incornstarch—it actively fights this and guarantees a melt-in-your-mouth crumb each and every time.

The usual suspect is adry tool. A parched wooden rozell will tug and snag the batter hard. Keep the tool parked in a water jar between every single crepe. Flick off the surplus drips, but make sure the wood stays damp before it meets the hot batter—it should skim, never scrape.

One hundred percent—and Chef Tom is genuinely all for it! Prepping the batter a full 24 hours early gives thedark rumandorange blossom watertime to soak completely into the milk. You wind up with a far deeper, more fragrant flavor. Just don't forget to give resting batter a strong re-whisk before cooking, since the flour sinks to the bottom overnight.