Nutella Crepes are so easy to make: blend the batter, cook it in a skillet, and slather with Nutella!
Nutella Crepes
A few months ago, I shared a tutorial on making crepes and delved into the recipe’s origins. When I was younger, we hosted the sweetest foreign exchange student who lived with us. Her father owned a bakery in France, and she passed on his crepe-making “secrets” to us.
After learning how to perfect crepes (and fill them in countless 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.
Quick Tip
Nutella, introduced in 1964 by the Italian company Ferrero, is a leading chocolate-hazelnut spread, and its name is often synonymous with such spreads.
Ingredients In Nutella Crepes
- Whole milk: Makes the crepes creamy. Don’t use low-fat milk.
- White all-purpose flour: Gives the crepe its shape. Spoon and level it when measuring.
- Sugar: Gives it it’s sweet flavor.
- Salt: Adds flavor. Use less if it’s table salt.
- Unsalted butter: Gives flavor and stops sticking. Melt and cool it before using.
- Vanilla extract: Adds a sweet taste and smell.
- Eggs: Holds the crepe together.
- Nutella: A creamy filling that makes these crepes. Warm it up a bit to spread easily.
How To Make Nutella Crepes
How To Make Nutella CrepesIt’s as easy as 1,2,3,4…
- Mix: Combine milk, flour, sugar, salt, melted butter, vanilla, and eggs in a blender. Blend until smooth.
- Chill: Let the batter rest in the fridge for 1 hour.
- Cook: Heat a non-stick skillet. Lightly butter it. Pour in some batter, swirl to spread thinly. Cook until golden, flip, cook the other side.
- Fill & Serve: Spread Nutella on crepe, add fruits if desired, fold, and enjoy!
Tips And Tricks For Success
- Batter Prep: Chill for at least an hour for light, airy crepes.
- Pan Choice: Use a nonstick pan. (Here’s the exact pan I use when making crepes.)
- Buttering: Adequately butter the pan initially; one application should last for 5-6 crepes. The first crepe might be extra crispy.
- Flipping: Wait for golden spots, browned edges, and a matte finish before flipping.
- Spreading Batter: Quickly swirl batter in the hot pan for thin crepes.
- Melting Nutella: Microwave 1/2 cup Nutella in a bowl for 15 seconds, stir well. Repeat in 15-second intervals until desired consistency.
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.
Nutella Crepes
Nutella Crepes are a simple yet delicious treat that feels like a café-style indulgence right at home. Just blend up the batter, cook each delicate crepe in a skillet, and spread on some rich, chocolatey Nutella!
Equipment
- Blender high-powered
- Medium pan 8 to 10-inch
Ingredients
- 2-1/2 cups whole milk I don’t recommend a lower fat percentage
- 2 cups all-purpose flour measure by spooning and leveling
- 1/4 cup granulated 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
- Powdered sugar and/or whipped cream, optional
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 pan over medium to medium-low heat. Remove batter from the fridge and give it a quick stir. Place 1 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 pan in a circular motion to evenly coat the bottom of the pan with batter. Return pan to the heat.
- Cook until the crepe is golden brown on the bottom (1–2 minutes), 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), then remove to prepared plate/tray. Place a piece of parchment or wax paper on top of the crepe.
- Repeat until all the batter has been used. If crepes are cooking too quickly, reduce heat as needed, and increase heat if they are taking longer than 1–2 minutes per side to cook.
- Soften Nutella: Transfer Nutella to a microwave-safe bowl and microwave for 15 seconds, then stir. (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 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 crepe triangles.
Video
Recipe Notes
Nutrition Note: Nutritional information includes the crepe with 2 tablespoons of Nutella filling, but no additional fillings and no powdered sugar sprinkled on top.
Storage: Let cooked crepes cool completely, then transfer to a large plastic bag. Seal without any air and refrigerate up to 5 days.
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.
Wow it is really wonderful and awesome thus it is very much useful for me to understand many concepts and helped me a lot.
I am so thrilled you’re enjoying these Nutella Crepes! Thanks!
yummy! This worked out great! Love it!
I am so happy to hear this! Thanks so much Marcy! 🙂
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 🙂
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! 🙂