Nutella Crepes are made simple by blending together the batter, cooking the batter in a skillet, and slathering with Nutella!
Fill these (easy) homemade crepes with nutella, berries (or bananas!), and a scoop of homemade whipped cream. These banana crepes (filled with vanilla bean custard) are also a favorite!
A few months ago when I shared this tutorial on how to make crepes, I also shared the crepe recipe’s origin. We had the sweetest foreign exchange student live with our family when I was growing up. Her father owns a bakery in France and she taught us all of his crepe-making “secrets”.
As a result of learning how to perfect crepes (and fill them in hundreds of different ways!), my mom made them frequently growing up. And now in my own home, I make them often for my family. My boys’ favorite way to enjoy crepes is slathered with nutella and filled with fresh sliced strawberries.
So today I’m sharing how we do nutella crepes and hope you love them as much as my family does! 🙂
So, let’s start with some quick tips!
Nutella Crepe making tips
- Refrigerate the batter for at least one hour. Refrigerating the mixture after it’s been blended, relaxes the gluten and makes for airy & light crepes.
- Nonstick pan: while you don’t need a crepe maker to make delicious crepes, you do need a nonstick pan! (Here’s the exact pan I use when making crepes.)
- Buttering your pan: You want to make sure you have enough butter to evenly cover the bottom and parts of the sides of your frying pan. Your first crepe may be a bit crispy and buttery but the following crepes should come out perfectly. The initial butter you apply to the pan should last at least 5-6 crepes.
Tips continued
- Don’t flip it too early: Make sure you wait until the surface of your crepe is starting to get golden brown spots, the edges have started to brown, and it is no longer shiny before flipping.
- It’s important that as soon as you pour the 1/4 cup of batter onto the heated frying pan you immediately swirl the batter evenly around the whole base of the pan. This is how you’ll get a thin delicate crepe.
- Separate crepes as you pull them off the pan with small squares of parchment paper to keep them from sticking together.
Stuff nutella crepes with
- Nutella (obviously :)). While any hazelnut spread works, I highly recommend the name brand (Nutella) for the best flavor.
- Fresh strawberries: remove the stem and thinly slice
- Fresh bananas: peel and thinly slice
- Mini chocolate chips
- Fresh berries: a medley of fresh berries such as strawberries, blueberries, blackberries, and raspberries
Garnish with
- Chocolate granola for a fun crunch
- Sprinkle of powdered sugar (through a fine mesh sieve)
- Additional drizzle of nutella
- Homemade whipped cream
- Crushed nuts
- Shredded coconut
How do you fold and stuff crepes?
- Place your crepe on a plate and spread slightly melted (see above) Nutella on the bottom half of the crepe. IF adding fruit, pile right on top of the Nutella.
- Fold the crepe in half by grabbing the side without Nutella and fruit and folding it right on top of the Nutella/fruit side.
- Now fold this half in half again to form a triangle.
- Garnish and serve! 🙂
How many calories are in a Nutella crepe?
A 10-inch diameter crepe has about 90 calories in it and then the rest of the calories will depend on how much Nutella and/or fruit is added in. Two tablespoons of Nutella is 200 calories and 1/2 cup of strawberries has 24 calories in it.
More delicious breakfast recipes
Nutella Crepes are made simple by blending together the batter, cooking the batter in a skillet, and slathering with Nutella!
- 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
- Fresh fruit such as sliced bananas and/or sliced strawberries
- Optional: powdered sugar and/or whipped cream
- 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 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 a large tray or platter out and put one square of parchment paper down. This is where you'll place all the crepes as they are cooked.
- Lightly butter the skillet with melted butter and a pastry brush or paper towel dipped in the butter and rubbed over the skillet. Barely lift the pan off the heat and immediately 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 crepe is golden brown on bottom (1-2 minuteand then use an offset spatula (I like to use a rubber spatulto 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 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 up. If crepes are cooking too quickly, reduce the temperature of the burner as needed and alternatively increase 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 want it so it can easily spread. Spread nutella alongside the bottom half of the crepe. If desired, top the nutella 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 ziplock bag, seal without air, and cut off the tip with scissors. Pipe all over the nutella triangles.
TO STORE: let cooked crepes cool COMPLETELY and then transfer the crepes to a large ziplock bag. Seal without any air and store in the fridge for up to 5 days.
Kelly says
The Nutella and strawberry filling sounds awesome! 🙂
chelseamessyapron says
Thank you so much Kelly! 🙂 Hope you are having a great weekend!
Katie says
Love the strawberry + Nutella combo!!!
Nicole ~ Cooking for Keeps says
LOVING all your sweet treats!!! 🙂
Ashley says
With the nutella and strawberry – so perfect for valentine’s day! Have an awesome weekend Chelsea!
dina says
they are adorable!
chelseamessyapron says
Thank you Dina! 🙂
chelseamessyapron says
Thank you so much Kelly 🙂 Hope you have a great weekend!
Rachel @ Bakerita says
If Nutella is in the title, I’m so beyond in. Need these in my life!! Pinned.
Christine @ Cooking with Cakes says
NO YOU DIDN’T!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
… that is all 😉
[email protected] says
These are SO cute and adorable!! Pinned!
chelseamessyapron says
Thanks so much Renee! Hope you are having a great weekend 🙂
chelseamessyapron says
Thanks so much Jocelyn! And thanks for featuring them in the link party and pinning them 🙂 I really appreciate it! And especially when super big bloggers like yourself help out us little ones 🙂 Thanks again!