Nutella Crepes made straightforward! Blend the batter, cook in a skillet, then spread on Nutella for the sweetest breakfast or dessert.
author’s note
I’ve Tried a Million Fillings, This One Still Wins!
A few months ago, I shared a crepe tutorial and talked a bit about where this recipe comes from. When I was younger, my family hosted the sweetest foreign exchange student from France. Her dad owned a bakery, and she taught us his simple crepe tricks that stuck with me.
Once I learned how to make crepes and fill them all kinds of ways, my mom made them often when I was growing up. Now I make them all the time in my own kitchen. My boys’ favorite is crepes slathered with Nutella and filled with fresh strawberries, and honestly, it’s a reliable too.
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.
It’s as straightforward 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 the edges turn 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 reliable 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.
