Easy & Creamy Homemade Nutella Crepes — Quick, Traditional, Family Favorite Recipe

Nutella Crepes are the ultimate quick and creamy treat — perfect for weekend brunches or a cozy weeknight dessert. Nutella Crepes bring that warm, comforting aroma of melted chocolate-hazelnut spread with paper-thin, tender crepes that roll up into a family favorite everyone asks for again.

They’re simple enough for a relaxed Sunday morning but elegant enough to serve to guests. If you love easy, comforting desserts that taste like a bakery at home, these Nutella Crepes will become your go-to. For more family-style classics and inspiration, check out this delicious discovery from my aunt’s kitchen: family favorite.

Background & Origin

Crepes are a French classic — ultra-thin pancakes that date back centuries in Brittany. The neutral, delicate batter is perfect for both sweet and savory fillings. Nutella Crepes are a modern, playful take that pairs the Italian spread’s creamy hazelnut-chocolate flavor with traditional French technique.

Why is this recipe so popular?

• It’s fast: batter comes together in minutes.
• It’s versatile: Nutella can be swapped or mixed with fruits.
• It’s nostalgic: reminds many of childhood breakfasts or café treats.

Fun kitchen science: resting crepe batter (15–30 minutes) relaxes gluten and lets air bubbles dissipate, so crepes spread more evenly and cook into silkier sheets. What makes this version special is the slightly sweet batter and the perfect thinness that lets the Nutella shine without overpowering the texture.

For a few tried-and-true classic tweaks and family-tested tips, I also like to peek at other vintage recipes that inspire technique: traditional crepe inspiration.

Ingredients

• 100 g all-purpose flour (about 3/4 cup) — sifted for best texture
• 1 large egg (room temperature)
• 250 ml milk (about 1 cup) — whole milk gives richer crepes, but 2% works well
• 1/4 teaspoon salt
• 2 tablespoons sugar (adjust for sweetness)
• Nutella (for filling) — about 2–3 tablespoons per crepe, or to taste

Notes:

• Flour: sift if lumpy.
• Egg & milk: room temperature helps batter blend smoothly.
• Nutella: warm slightly (20–30 seconds in microwave) if very firm.
• Optional: 1 teaspoon vanilla extract or 1 tablespoon melted butter for richer flavor.

For additional batter ideas and measurements, check this classic batter method: classic batter method.

Step-by-Step Instructions

1. In a mixing bowl, whisk together the flour, salt, and sugar.
2. Add the egg and milk, and mix until smooth.
3. Heat a non-stick skillet over medium heat and lightly grease it.
4. Pour a ladleful of batter into the skillet, swirling to spread it evenly.
5. Cook until the edges lift, then flip and cook the other side.
6. Repeat with remaining batter.
7. Spread Nutella on each crepe, fold, and serve warm.

Expanded directions (friendly, clear for beginners)

• Prep time: 10 minutes (plus optional 15–30 minute rest)
• Cook time: about 2–3 minutes per crepe
• Yield: ~6–8 crepes (depending on pan size)

Detailed steps and tips:

• Step 1: Use a whisk or blender. A few lumps are okay, but aim for a smooth, thin batter. Batter consistency should be like heavy cream — thin enough to coat the back of a spoon.
• Step 2: If batter is too thick, thin it with a splash of milk (10–20 ml at a time). If too thin, add a tablespoon of flour. Visual cue: batter should glide and spread easily.
• Step 3: Heat skillet to medium (around 350°F / 175°C surface temp). A drop of batter should sizzle lightly on contact.
• Step 4: Use a 1/4 cup ladle (or small measuring cup) for consistent size. Immediately tilt and swirl the pan to make a thin, even layer.
• Step 5: Cook 45–60 seconds until edges look dry and slightly golden; flip with a spatula and cook 20–30 seconds more. Look for a light golden color — not burnt.
• Step 6: Keep cooked crepes warm in a low oven (200°F / 90°C) between layers of parchment if making a batch.
• Step 7: Spread Nutella thinly — too much makes crepes soggy and hard to fold. Warm Nutella 10–20 seconds if stiff. Fold into quarters or roll.

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Pro Tips & Common Mistakes

• Flavor boosts:
  • Add 1 tsp vanilla or 1 tbsp melted butter to batter for richer taste.
  • A pinch of cinnamon brings warmth that pairs wonderfully with Nutella.
• Texture tricks:
  • Rest batter 15–30 minutes for tender crepes.
  • Use a non-stick 8–10 inch skillet for even heat.
• What NOT to do:
  • Don’t pour too much batter — thick crepes are heavy and chewy.
  • Avoid high heat — crepes cook fast and you’ll risk burnt spots.
• Helpful shortcuts:
  • Make batter in a blender for ultra-smooth consistency.
  • Use a squeeze bottle for batter if you want uniform, round crepes.
• Prep-ahead hacks:
  • Make batter the night before and refrigerate (stir well before using).
  • Stack cooled crepes between parchment and freeze flat for up to a month.

For more of my kitchen tricks and quick recipe ideas, visit my recipe archive: my recipe archive.

Variations & Substitutions

• Vegan: swap the egg for 1/4 cup aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water), use plant-based milk and dairy-free spread instead of Nutella (or vegan hazelnut spread).
• Gluten-free: use a 1:1 gluten-free flour blend; add a pinch extra xanthan if your blend is low in binding.
• Low-carb: make almond flour crepes (note: batter will be thicker — use more milk and cook gently).
• Kid-friendly: add banana slices and a dusting of powdered sugar; kids love rolling them up.
• Extra creamy: fold a bit of mascarpone into warm Nutella for a luxe filling.
• Spicy: stir a pinch of cayenne or chipotle into the Nutella for an adult twist.
• Budget-friendly: swap Nutella for homemade cocoa-hazelnut spread (cocoa + toasted hazelnuts + oil + sweetener).

Serving Suggestions

Nutella Crepes are delightful on their own but pair beautifully with:

• Fresh fruit: strawberries, bananas, raspberries
• A dollop of whipped cream or crème fraîche
• Toasted nuts (hazelnuts, almonds) for crunch
• Light breakfast sides: Greek yogurt, mixed fruit salad
• For dinner parties: serve alongside a simple green salad and sparkling wine for contrast

Plating tips for guests:

• Fold into neat triangles or roll into cylinders.
• Dust with powdered sugar, add a few fresh berries on the side, and drizzle a little extra melted Nutella or chocolate sauce over the top for show-stopping presentation.

Wine pairing:

• Sweet crepes: Moscato d’Asti or a late-harvest Riesling.
• For a chocolatey pairing: Ruby Port or a light fruity red.

Storage, Freezing & Reheating

• Fridge: Store cooked crepes in an airtight container for up to 2 days (Nutella-filled is best eaten same day).
• Freezer: Stack cooled crepes between parchment paper, place in a zip-top bag, freeze up to 1 month. Freeze unfilled crepes only for best texture.
• Reheating: Reheat gently in a non-stick skillet over low heat for 10–20 seconds per side, or microwave for 10–15 seconds (covered) if frozen. Warm Nutella slightly before spreading.
• Meal-prep: Make a batch of crepes, freeze individually wrapped, and fill quickly for breakfasts or desserts.

Nutrition & Health Info

• Approximate per crepe with Nutella (one crepe, thin layer of Nutella): 180–250 calories depending on portion size.
• Protein: ~5–7 g per crepe (mainly from egg and milk).
• Lighter version tips: use skim or plant milk, reduce the Nutella portion, or swap for fruit purée.
• Note: Nutella is a treat — balance with whole-food meals and portion control if you follow a calorie-conscious plan.

FAQ

Q: Can I prepare Nutella Crepes ahead of time?
A: Yes — make the crepes ahead and store them unfilled in the fridge for up to 2 days or freeze for up to a month. Fill right before serving for best texture.

Q: How do I thicken or thin the batter?
A: To thicken, add 1 tbsp flour at a time. To thin, add 1–2 tbsp milk at a time until you reach a heavy cream consistency.

Q: Any ingredient substitutions?
A: Use plant milk and a flax or aquafaba egg for vegan; use a 1:1 gluten-free flour for GF. See the variations section for full options.

Q: Can I double or halve the recipe?
A: Absolutely — this batter scales well. Double everything for a crowd; halve for one or two people.

Q: What cookware is best for crepes?
A: An 8–10 inch non-stick skillet or a seasoned crepe pan gives the easiest results. A flat griddle works great for making many at once.

Q: Can I make it dairy-free or meat-free?
A: Yes — swap in plant milk and vegan spread; the recipe is naturally meat-free.

Q: What sides go well with Nutella Crepes?
A: Fresh berries, whipped cream, yogurt, light salads for balance, or a sparkling wine for a special occasion.

Conclusion

I hope these Nutella Crepes bring a little extra cozy to your kitchen — whether it’s a lazy weekend brunch or a last-minute dessert for friends. Try the tips, play with fillings, and make this recipe your own. If you make them, please leave a comment, rate the recipe, or share a photo on social media — I love seeing your creations!

👉 #fblifestyle