Easy Nutella Crepes
These easy Nutella crepes are a sweet breakfast or brunch treat made with thin French-style crepes filled with creamy Nutella and topped with fresh berries and a sprinkle of powdered sugar!
Even better, fill these crepes with homemade Nutella and top with whipped cream for an indulgent dessert. These apple pie crepes are also a must-try!
It’s no surprise that I love sweet treats with Nutella! From an Italian Nutella cake to even Nutella pie dough, there is something about this spread that is irresistible.
Easy Nutella crepes are one of the best breakfast treats! The combination of elegant crepes with a chocolate hazelnut filling is pure perfection and also makes it acceptable to serve chocolate at breakfast (your welcome!).
Top these crepes with fresh berries and a sprinkle of icing sugar and serve to loved ones for Valentine’s Day, Mother’s Day or any other special occasion!
Why You Will Love These Crepes with Nutella
- Quick to make: Using a blender and a few simple ingredients, this easy Nutella crepe recipe can be ready to serve in 30 minutes.
- Elegant yet easy: Even though crepes are considered fancy thin pancakes, they are made with only a handful of pantry ingredients!
- Nutella lovers: This creamy chocolate-hazelnut is a favorite in everything from Nutella liqueur to Nutella pinwheel cookies and now this sweet crepe recipe!
Recipe Ingredients
- Eggs: Two large eggs help bind the crepes together.
- Milk: Whole milk is best for creamy crepes, 2% can also be used.
- Butter: Melted butter adds flavor and richness to the crepe batter. You will need additional butter for the skillet.
- Flour: White all-purpose flour gives the crepes their structure.
- Granulated sugar: Adds sweet flavor to the crepes.
- Salt: Enhances the flavor.
- Nutella: The delicious chocolate hazelnut spread gives homemade Nutella crepes their signature taste!
Substitutions and Variations
While filling your crepes with Nutella is a no-brainer, there are so many other fillings used for crepes that you may want to try!
- Nutella and fruit: Try other combinations of fresh fruit like strawberries and bananas!
- Jam: Fill crepes with Nutella and jam – for strawberry Nutella crepes use strawberry jam but cherry jam is also a favorite
- Peanut butter: Or any nut butter is the perfect match to chocolate Nutella spread.
- Chocolate drizzle: Love chocolate? Add a drizzle of homemade chocolate syrup.
- Syrup: Maple syrup, buttermilk syrup or even maple caramel sauce are the best to serve loved ones with a sweet tooth.
How to Make Easy Nutella Crepes
To start, in a blender or food processor add eggs, milk, water, butter, flour, sugar and salt then blend until smooth.
Next, in a medium frying pan, melt some butter, add some of the crepe batter and swirl to form a thin circle, cook until the edge of the crepe lifts easily from the pan, flip then cook on the other side until golden brown.
Fill warm, tender crepes with a generous portion of Nutella, over half of the crepe.
Fold the empty half over it and then fold in half again to make a triangle.
Dust homemade crepes with powdered sugar and serve with fresh berries if desired before serving.
Expert Tips for the Best Nutella Crepes
- Chill batter if possible: For light and airy crepes, if time permits, chill the batter for an hour.
- Use a blender for the batter: A thin smooth batter is the key to a perfect thin crepe! A mixer doesn’t get the lumps out of flour. To ensure correct consistency use a blender or food processor.
- Hot nonstick pan: Use a non-stick skillet to ensure batter doesn’t stick and fry crepes over medium to medium high heat.
- Butter the pan: Your first crepes might be more crisp, but buttering the pan adds the best flavor.
- Act quickly: Pay attention might seem like a simple instruction but because the batter in crepes is so thin, you must spread the batter quickly and then flip it fast during the cooking process.
Storage Instructions
- Store: Filled crepes are best enjoyed immediately and I do not recommend storing filled crepes so plan accordingly when serving the Nutella crepes! You can store unfilled crepes for up to 3 days in the refrigerator.
- Freeze: Cook as directed then cool crepes completely to room temperature. Stack crepes with a parchment square between each crepe. Wrap tightly in plastic wrap or aluminum foil then place in a freezer safe bag and freeze for up to one month. Defrost in the refrigerator overnight before reheating, filling and enjoying.
Recipe FAQs
Yes, any type of milk including dairy-free alternatives like almond or soy milk works well.
No they are not the same. There is no baking powder in crepe batter like there is in pancake batter which means crepes are thinner, flatter and are a bit more delicate and crisp compared to soft and fluffy pancakes.
The batter should be fluid and pourable, similar to heavy cream, to ensure thin crepes.
A small nonstick skillet is best, preferably one that is around 10-inches. If you love crepes, investing in a crepe pan might be a worthwhile investment! They often come with special spatulas that can assist in spreading the batter evenly.
If your Nutella is not spreadable consistency, add ½ cup Nutella to a microwave safe bowl, microwave for 15 seconds, stir then continue to heat in 15-second intervals until desired consistency is reached.
Place them in an oven set to low heat or cover them with foil.
Can I make these ahead of time?
You can make the crepe batter up to 2 days ahead of time then store in the refrigerator in an airtight container until ready to make the Nutella crepes.
You could also make crepes ahead of time without filling them. Cool completely then stack with a piece of parchment paper between each crepe to prevent sticking. Wrap in plastic wrap and store covered up to 3 days. Reheat in a skillet or microwave, assemble with filling and enjoy.
More Sweet Breakfast Recipes
- Italian Breakfast Cookies
- Apple Turnovers
- Italian Donuts
- Cinnamon Streusel Coffee Cake
- Italian Breakfast Cake
Easy Nutella Crepes
Ingredients
- 2 large eggs
- ½ cup milk (whole or 2%)
- ½ cup water
- 2 tablespoons butter (melted)
- 1 cup all purpose flour
- 1-2 tablespoons granulated sugar
- 1 pinch salt
EXTRAS
- ½-¾ cup Nutella (make sure it flows easily, it should spread easily)
- 2-3 tablespoons powdered sugar
- fresh strawberries or blueberries
Instructions
- In a blender or food processor add the eggs, milk, water, butter, flour, sugar and salt, blend until smooth.
- In a 9 to 10-inch (23-25cm) non-stick skillet melt a little butter, ¼ of the mix and swirl to form a thin circle, cook 1-1 ½ minutes until crepe lifts easily from the pan, flip over to cook on other side about 45-60 seconds.
- Fill the warm crepes with a generous portion of Nutella, filling half the crepe, the fold the empty half over it and then fold in half again (like triangle). Dust with powdered sugar and serve with fresh berries before serving.