The finished dessert of warm Nutella crepes expertly cooked to achieve the perfect texture, filled with fresh strawberries and Nutella.

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 2 days with a small square of parchment paper between each layer.
  • If freezing, layer crepes between wax paper and store in a sealed container for up to 1 month.

Stuff Nutella Crepes With

  • Duh, Nutella! While various hazelnut spreads are available, I strongly suggest using the brand-name Nutella for the most authentic flavor.
  • We adore adding fresh fruit to these crepes, with bananas and strawberries being the perfect match.
  • Use freshly whipped Whipped Cream for a creamy Nutella Crepe.
  • For chocolate enthusiasts, consider adding Hot Fudge Sauce with your Nutella.
  • Top it off with a drizzle of Buttermilk Syrup or Blueberry Syrup.
5 from 5 votes

Nutella Crepes

Nutella Crepes are so easy to make: blend the batter, cook it in a skillet, and slather with Nutella!ย 
Prep Time: 15 minutes
Resting/Chilling Time for Batter: 1 hour
Total Time: 1 hour 15 minutes
Servings: 18 -22 crepes

Ingredients 
 

  • 2 and 1/2 cups whole milk (I don't recommend a lower fat percentage)
  • 2 cups white all-purpose flour (measure by spooning and leveling)
  • 1/4 cup granulated white sugar
  • 1/4 teaspoon fine sea salt (or heaping 1/8 teaspoon of table salt)
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • Nutella chocolate-hazelnut spread
  • Fresh fruit such as sliced bananas and/or sliced strawberries
  • Optional: powdered sugar and/or whipped cream

Instructions 

  • Add milk, flour, sugar, salt, melted and slightly cooled butter, vanilla and eggs to a high-powered blender. Blend on low speed until well combined, about 10-15 seconds.
  • Scrape sides and bottom of the blender if there's any flour sticking, and blend a few seconds longer. Cover and chill in the fridge for 1 hour (or overnight if desired).
  • Cut small squares of parchment to separate crepes. This is important so they don't all stick together after being cooked, and especially important if you are saving/storing crepes in the fridge for later.
  • Heat an 8-to-10-inch nonstick skillet over medium to medium-low heat. Remove the batter from the fridge and give it a quick stir. Place one square of parchment paper down on a large tray or platter. This is where you'll stack the crepes as they are cooked.
  • Lightly butter the skillet with melted butter and a pastry brush or paper towel dipped in the butter. Barely lift the pan off the heat and pour 1/4 cup crepe batter into the pan. Immediately, and working quickly, tilt and swirl the crepe pan in a circular motion to evenly coat the bottom of the pan with batter. Return skillet to the heat.
  • Cook until the crepe is golden brown on the bottom (1-2 minutes) and then use an offset spatula to lift an edge of the crepe. Gently grab that edge of the crepe and using your fingers and the spatula, flip the crepe to the other side. Cook until golden brown spots appear (another 1-2 minute on bottom) and then remove to the prepared plate/tray. Place a piece of parchment or wax paper on top of the crepe.
  • Repeat until all of the batter has been used. If crepes are cooking too quickly, reduce the temperature of the burner as needed, and alternatively increase the heat if they are taking longer than 1-2 minutes per side to cook.
  • TO SERVE: Soften Nutella in the microwave by transferring it to a microwave-safe bowl and microwaving for 15 seconds and then stirring. (Microwave another 15 seconds if needed). You don't want it too warm/melty, just so it can easily spread. Spread Nutella along the bottom half of the crepe. If desired, top with fresh, thinly sliced fruit. Fold crepes in half, and then half again to form triangles. Sprinkle with powdered sugar and add some whipped cream as desired. You can also add a drizzle of Nutella if desired. (Transfer Nutella to a plastic bag, seal without air, and cut off the tip with scissors. Pipe over the Nutella triangles.)
  • TO STORE: Let cooked crepes cool completely and then transfer the crepes to a large plastic bag. Seal without any air and refrigerate up to 5 days.

Video

Recipe Notes

Nutritional information includes the crepe with 2 tablespoons of Nutella filling, but no additional fillings and no powdered sugar sprinkled on top.

Nutrition

Calories: 144kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 65mg | Potassium: 92mg | Fiber: 1g | Sugar: 7g | Vitamin A: 193IU | Calcium: 52mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

 

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

More Recipes You'll Love

5 from 5 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




19 Comments

  1. SNK says:

    5 stars
    Wow it is really wonderful and awesome thus it is very much useful for me to understand many concepts and helped me a lot.

    1. Chelsea says:

      I am so thrilled you’re enjoying these Nutella Crepes! Thanks!

  2. marcy says:

    5 stars
    yummy! This worked out great! Love it!

    1. Chelsea says:

      I am so happy to hear this! Thanks so much Marcy! ๐Ÿ™‚

  3. Jessica says:

    My 6-year-old son has never had Nutella before and he just learned about it from his friend at school. I think I am going to introduce him to it with this recipe ๐Ÿ™‚

    1. Chelsea Lords says:

      OOH MY GOSH YAY!! Wish I could see this moment! Hahaha I think this is the perfect recipe to introduce one of the most delicious things on earth!! Let me know what he thinks! ๐Ÿ™‚