Nutella Crepes Recipe

If you’re craving something cozy, chocolatey, and a little bit special, this Nutella Crepes Recipe is the kind of treat that turns an ordinary morning into a café-style breakfast right at home.

A Sweet Little Breakfast Worth Waking Up For

There’s something about thin, delicate crepes filled with warm Nutella that feels both fancy and wonderfully simple. This Nutella Crepes Recipe gives you soft, buttery French crepes with those beautiful lacy edges, then folds them around creamy chocolate-hazelnut spread for an easy breakfast or dessert that tastes like it came from your favorite brunch spot.

I love making Nutella crepes on slow weekend mornings, especially when family is visiting or when I want a brunch recipe that feels impressive without being fussy. They’re lighter than thick pancakes, quicker than many baked desserts, and endlessly flexible. You can dress them up with strawberries and whipped cream for pretty dessert crepes, or keep them plain and cozy for simple breakfast crepes with coffee. And while I wouldn’t call Nutella a health food—let’s be honest here—it does make a lovely treat when you want a little joy on the plate.

Another thing I appreciate? A good crepes recipe teaches you a useful kitchen skill. Once you learn how to make these thin pancakes, you can fill them with just about anything—fruit, ricotta, lemon curd, even savory fillings later on. So while today is all about crepes with Nutella, you’re really getting a foundational easy crepes recipe you’ll use again and again.

Why You’ll Love This Recipe

Thin, tender crepes with a soft, delicate bite
Filled with rich Nutella for instant chocolate-hazelnut flavor
Easy enough for beginners, even if you’ve never made crepes before
Perfect for breakfast, brunch, or a quick dessert
Made with basic pantry staples you likely already have

Customizable with fruit, whipped cream, or powdered sugar
Feels elegant but comes together with very little fuss
Great for make-ahead brunch planning
Kid-friendly and company-worthy at the same time
A lovely alternative to traditional pancakes or waffles

Ingredients

For the crepe batter:

1 cup all-purpose flour
2 large eggs
1 1/4 cups whole milk (for the best tenderness; 2% works too)
2 tablespoons unsalted butter, melted and slightly cooled
1 tablespoon granulated sugar
1/4 teaspoon fine salt
1 teaspoon pure vanilla extract

For the filling and topping:

3/4 to 1 cup Nutella, slightly warmed for easier spreading

1 tablespoon butter or neutral oil, for the pan as needed
Powdered sugar, for serving
Fresh strawberries, sliced (optional)
Banana slices (optional)
Whipped cream (optional)
Chopped toasted hazelnuts (optional, for crunch)

A few helpful ingredient notes:

Flour: Regular all-purpose flour gives these homemade crepes the right balance of tenderness and structure.
Milk: Whole milk creates a silkier batter, though lower-fat milk still works in a pinch.

Butter: Melted butter adds flavor and helps the crepes stay supple.
Nutella: Warm it for 10 to 15 seconds in the microwave so it spreads without tearing the crepes.
Vanilla: It rounds out the flavor and gives these sweet crepes a bakery-style aroma.

Directions

Make the batter.
In a blender, combine the flour, eggs, milk, melted butter, sugar, salt, and vanilla. Blend for about 20 seconds, until smooth. If you don’t have a blender, whisk everything in a large bowl until no lumps remain. The batter should look thin—more like heavy cream than pancake batter—and that’s exactly what you want for proper thin pancakes.
Let the batter rest.
Cover the batter and let it rest for at least 20 to 30 minutes at room temperature, or refrigerate it for up to 24 hours. This little pause helps the flour hydrate and gives you softer, more flexible crepes. Honestly, it makes a real difference.
Heat the pan.
Set an 8-inch nonstick skillet or crepe pan over medium heat. Lightly brush with butter or oil. When the pan is warm but not smoking, you’re ready. If the pan gets too hot, the batter sets before it can spread, and that’s usually where crepe frustration begins.

Cook the first crepe.
Pour about 1/4 cup batter into the center of the pan, then immediately swirl the pan so the batter spreads into a thin, even layer. Cook for 45 to 60 seconds, until the edges look dry and the bottom is lightly golden.
Flip and finish.
Slide a thin spatula underneath and gently flip the crepe. Cook the second side for another 15 to 30 seconds. Transfer to a plate. Don’t worry if the first one looks a little wonky—first crepes are a bit like first pancakes; they’re often the cook’s snack.
Repeat with the remaining batter.
Stack the cooked crepes on a plate as you go. You can place a piece of parchment between them if you like, though usually a warm stack behaves nicely on its own. Stir the batter now and then because it tends to settle.

Fill with Nutella.
Spread a thin layer of warmed Nutella over each crepe while it’s still slightly warm. Fold in half, then in half again to make triangles, or roll them up if you prefer that café look. If you’re making dessert crepes, this is also the time to add sliced bananas or strawberries.
Serve and garnish.
Dust with powdered sugar and add whipped cream, fresh fruit, or chopped hazelnuts if you’d like. Serve right away while the crepes are tender and the Nutella is silky.

Servings & Timing

Yield: Makes 8 to 10 crepes, about 4 servings
Prep Time: 10 minutes
Rest Time: 20 to 30 minutes
Cook Time: 15 to 20 minutes
Total Time: About 45 to 60 minutes

For a brunch spread, I usually plan on 2 crepes per person, though teenagers and chocolate lovers may happily eat 3.

Variations

Strawberry Nutella Crepes: Add sliced strawberries for a fruity, fresh contrast.
Banana Chocolate Crepes: Layer in banana slices for a classic pairing that tastes like dessert for breakfast.
Orange Zest Crepes: Add a little orange zest to the batter for brightness.

Chocolate Crepes: Stir 1 to 2 tablespoons unsweetened cocoa powder into the batter for extra-rich chocolate crepes.
Protein-Friendly Version: Fill with a thin swipe of Nutella plus Greek yogurt and berries for a more balanced plate.
Dairy-Free Twist: Use almond milk and plant-based butter; just make sure your chocolate spread fits your needs.

Storage & Reheating

If you have leftover unfilled crepes, let them cool completely and stack them with parchment paper between each one. Store them in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze the stacked crepes with parchment between layers in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge or on the counter for about 30 minutes.

To reheat, warm individual crepes in a nonstick skillet for about 20 seconds per side, or microwave them briefly under a damp paper towel. If they’ve already been filled with Nutella, reheat gently so the filling softens without becoming oily.

Make-ahead tip: The batter can be made 1 day ahead and stored in the refrigerator. Give it a quick whisk before cooking. This is especially helpful if you’re planning breakfast crepes for a holiday or weekend brunch.

Notes

A few things I learned while testing this Nutella recipe at home:

First, a blender really does make a smoother batter fast, but hand-whisking works if you’re patient. If you go the whisk route, let the batter rest a little longer so any tiny flour lumps soften.

Second, pan temperature matters more than people think. Too cool, and the crepes turn pale and a bit rubbery. Too hot, and they crisp before they can stay tender. Medium heat is usually the sweet spot, though every stove has its own personality.

Third, use less Nutella than you think you need. I know, that sounds almost wrong. But a thin layer spreads better and keeps the crepes from feeling too heavy. Then you can add berries, cream, or nuts without everything becoming overly rich.

And one more thing: if you want really beautiful simple crepes, strain the batter through a fine-mesh sieve before resting it. It’s a tiny extra step, but it gives you that smooth, polished result you see in bakery windows.

FAQs

Can I make this Nutella Crepes Recipe without a blender?

Yes, absolutely. Whisk the ingredients in a bowl until smooth, then let the batter rest well so any small lumps settle out.

Why are my crepes tearing?

They may be too thin, undercooked, or flipped too early. Let the first side set fully before turning, and make sure the batter isn’t watered down.

Why is my batter lumpy?

Usually it’s from adding flour too quickly or not whisking enough. A blender helps, but you can also strain the batter before resting it.

Can I make the crepes ahead of time?

Yes. Cook the crepes, cool them, and refrigerate or freeze them. Fill them with Nutella just before serving for the best texture.

What pan works best for homemade crepes?

An 8-inch nonstick skillet is ideal. A dedicated crepe pan is lovely if you have one, but you certainly don’t need special equipment.

Can I use another chocolate spread instead of Nutella?

Of course. Any smooth chocolate-hazelnut spread will work, and some readers also like cookie butter or chocolate almond spread.

How do I keep crepes warm for serving?

Stack them on an oven-safe plate and keep them in a 200°F oven, loosely covered with foil, until ready to fill and serve.

Are these more like pancakes or dessert?

A little of both, honestly. They’re delicate like French crepes, but with Nutella they absolutely lean into Nutella dessert territory too.

Conclusion

This Nutella Crepes Recipe is simple, elegant, and full of chocolatey comfort—the kind of recipe that works for lazy Sundays, special brunches, or a quick after-dinner treat. Once you get the hang of these tender homemade crepes, you’ll find yourself making them again with all kinds of fillings.

If you try this recipe, I’d love for you to leave a comment and share how you served yours. And if you’re in the mood for more cozy ideas, pair these with fresh fruit, hot coffee, or another favorite brunch recipe from your kitchen.