Description
Spaghetti Crepes are a whimsical twist on classic crepes, piped into delicate, golden strands that look just like spaghetti. Topped with fresh fruit and drizzled with melted chocolate or Nutella, this recipe brings both charm and sweetness to your breakfast table or dessert plate. It’s simple, creative, and sure to be a conversation-starter! Try it for a brunch surprise or a playful family treat.
Ingredients
For the Crepe Batter:
250 ml milk (1 cup + ¼ cup)
2 large eggs
1 tablespoon melted butter
1 tablespoon sugar
½ cup all-purpose flour (sifted)
1 teaspoon vanilla extract
Pinch of salt
For Toppings:
Fresh strawberries, sliced
Kiwi, sliced
Banana, sliced
Melted chocolate or Nutella
Optional: whipped cream, chopped nuts, powdered sugar
Instructions
Whisk the Batter: In a large bowl, whisk together the milk, eggs, melted butter, vanilla, and sugar. Sift in the flour and salt, whisking until the mixture is smooth and lump-free. Let the batter rest for 10–15 minutes.
Prep the Pan: Heat a non-stick skillet over medium heat. Lightly grease it with butter or neutral oil. Pour the rested batter into a squeeze bottle or piping bag fitted with a small round tip.
Create the Spaghetti Crepes: Pipe thin strands of batter directly into the hot pan in a spaghetti-like pattern. Cook for 1–2 minutes until lightly golden. Flip gently if needed. Repeat until all batter is used.
Assemble and Garnish: Pile the crepe strands onto plates like spaghetti. Top with fresh fruit and drizzle with melted chocolate or Nutella. Add whipped cream, chopped nuts, or a dusting of powdered sugar if desired.
Serve Fresh: These crepes are best enjoyed warm—gather your people and dig in!
Notes
Letting the batter rest is key—it helps give the crepes a tender, smooth texture.
No piping bag? No problem! Use a clean squeeze bottle or even a zip-top bag with the corner snipped.
Feel free to customize the toppings—blueberries, raspberries, peaches, or even a spoonful of Greek yogurt all work beautifully.
For a dairy-free version, use plant-based milk and vegan butter.
This recipe makes enough for 2–3 servings, but it’s easy to double for a bigger crowd.