Strawberry Nutella Crepe Cones
Strawberry Nutella Crepe Cones are an indulgent, easy dessert pairing warm, glossy Nutella with cold, creamy strawberry ice cream and fresh strawberries. These handheld cones deliver contrasting textures and temperatures, perfect for a quick romantic treat or a simple celebration. Make them when you want something impressive with minimal fuss.
Equipment
- Microwave-safe Bowl
- Spoon
Ingredients
- 1 tablespoon milk or cream Add gently to thin the batter or the filling, providing a touch of richness and helping achieve a smooth crepe texture when mixed with eggs and flour. Use milk for a lighter result or cream for extra silkiness, and adjust quantity slightly if batter seems too thick. Incorporate at room temperature to prevent lumps and to blend evenly into the mixture.
- 2 tablespoons Nutella Spread evenly to create a sweet, chocolate-hazelnut layer that adds depth and sticky adhesion between crepe and fillings. Warm slightly for easier spreading if it’s firm, and use just enough to avoid overpowering the strawberry flavors. Combine with a thin swipe on the crepe surface so it serves both as flavor and a barrier to sogginess from the fruit.
- 28 -inch crepes Use individually to form handheld cones that hold fillings and create crisp, delicate edges when warmed. Choose thin 28-inch crepes to make large, foldable cones ideal for wrapping around ice cream and toppings. Warm briefly before filling to make them pliable and prevent cracking while assembling the cone shape.
- 2 small scoops strawberry ice cream Scoop carefully to provide cold, creamy strawberry flavor that contrasts with warm crepes and Nutella, delivering a refreshing texture. Use two small scoops to keep the cone balanced and prevent melting overflow; place them centrally to maintain structural integrity. Serve immediately after scooping to preserve shape and temperature contrast.
- 1/4 cup thinly sliced strawberries Slice thinly to add fresh, bright strawberry pieces that enhance aroma, texture, and visual appeal without weighing down the cone. Scatter evenly over the ice cream or tuck into crepe folds so juices mingle subtly with Nutella. Choose ripe but firm berries to avoid excess moisture that could make the crepe soggy.
- 1/2 cup whipped cream Pipe or dollop to finish with light, airy sweetness that complements the denser Nutella and creamy ice cream. Use chilled whipped cream for stability and shape, adding a final decorative touch and a fluffy mouthfeel. Apply just before serving to keep it from melting into the other components.
Instructions
- In a small microwave-safe bowl, microwave milk for 20 to 30 seconds until steaming hot. Stir in Nutella and continue stirring until Nutella is thin enough to drizzle.: You will notice a warm, rising steam and a glossy sheen as the milk loosens the Nutella , releasing that nutty chocolate aroma that signals it is ready. Use a spoon to stir in slow circles so the mixture becomes smooth and viscous rather than clumpy, and stop when you can see it form ribbons as it falls back into the bowl. This step matters because a runny drizzle coats the fillings evenly, giving you pretty lines and consistent flavor. A common mistake is overheating the mixture, which can make it overly thin or cause scorching; warm just until steaming, not boiling.
- Spread whipped cream over 1/4 of your crepe. Add strawberry slices over the whipped cream, stopping at least an inch from the center of the crepe.: You will feel the cool, pillowy texture of the whipped cream spread easily across the tender crepe , and the strawberries will add a clean, slightly firm bite. Leave that one inch gap so the ice cream has room and the crepe can fold without crowding. This layering is important because the whipped cream creates a barrier that helps prevent the ice cream from melting directly into the crepe , preserving structure. Avoid overfilling here, which can make rolling messy and cause the cone to burst.
- Drizzle 1/4 of the Nutella mixture over them.: As the shiny Nutella drips over the fruit and cream, listen for the quiet, viscous plop and watch as it creates glossy streaks. This drizzle introduces rich chocolate notes that tie the fruit and cream together. Apply within easy, rhythmic motions so the lines look intentional and not splattered. The technique matters because an even distribution keeps each bite balanced rather than overly sweet in one spot. One frequent error is using too much at once, which can dominate the delicate strawberry flavor.
- Add one scoop of ice cream over your strawberries, near the edge of your crepe.: The cold strawberry ice cream will feel dense and slightly resistant as you place it, and you may hear a soft sigh as it nestles into the cream. Positioning the scoop near the edge helps when you fold and roll, creating a cone shape that encloses the ice cream securely. This placement is key so the cone forms properly and the filling stays put while you roll. A common problem is putting the scoop too close to the center, which makes rolling awkward and can squeeze the ice cream out while you shape the cone.
- Fold crepe in half, covering your ice cream and strawberries. Starting from the ice cream side, roll your crepe into a cone.: When you fold and begin rolling, the crepe will give a soft, pliant resistance and then slide around the filling into a tight cone. You should see the layers nestle together and the warmth from the Nutella slightly soften the exposed edge. Rolling tightly but gently ensures the cone holds its shape and the fillings stay enclosed. This technique matters because a loose roll will fall apart while a too tight roll can squeeze the ice cream out. Avoid rushing, which can tear the crepe or force fillings out.
- Drizzle another quarter of the Nutella mixture over the top.: The final drizzle adds visual appeal and a burst of extra flavor on the exterior, where you can see the glossy lines and smell the chocolate hazelnut. Work from the top down so the Nutella cascades in even ribbons and does not pool at the tip. This finishing touch elevates the presentation and ensures every bite has some of that rich, nutty character. A common oversight is applying this drizzle too late after assembly, which can allow the ice cream to melt more and reduce the contrast in temperatures.
- Repeat with the second crepe and eat!: As you build the second cone, notice how the aromas and textures repeat, offering consistency between portions. Eating right away maximizes the contrast of warm and cold and keeps the crepe tender rather than soggy. This finalization matters because timing is part of the enjoyment; delaying too long can let the ice cream soften excessively and the crepe lose its ideal texture. A common mistake is leaving the cones too long before serving, which diminishes the hot and cold interplay you want.
Notes
- Warm the milk gently, this ensures the Nutella loosens without becoming too thin, so your drizzle looks glossy and holds its texture.
- Use room temperature crepes, cold crepes can crack when you fold them, while slightly warm ones bend more easily for rolling into cones.
- Slice strawberries thin, thin slices layer neatly and provide bursts of flavor without adding bulk that can make rolling difficult.
- Scoop the ice cream firmly, a compact scoop is easier to position and less likely to melt quickly during assembly.
- Work quickly when assembling, the contrast of warm drizzle and cold ice cream is at its best right after assembly, so serve immediately.