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These Nutella Crepes are a decadent breakfast or dessert! Made on the stovetop fried in butter, then filled with plenty of nutella, you will fall in love with these sweet french treats. Based on my Classic Crepe recipe, but made a little more special with that chocolate hazelnut filling. Perfect for the holidays or special occasions.
Only Pantry Ingredients Required!
I know crepes (especially nutella crepes) are a fancier breakfast or dessert, but believe it or not, they are easier to make than you think! Only made with a handful of common, everyday ingredients, you will be making these again and again! Here’s what you need:
- Dry Ingredients: All Purpose Flour, Granulated Sugar, Salt
- Wet Ingredients: Milk, Eggs, Melted Butter
- Fillings & Toppings: Nutella and Strawberries (but really anything can work..whatever you prefer!)
How to Make Nutella Crepes
Crepes are made with a simple mixture of ingredients that you probably already have on hand! Take these steps one at a time. It’s easier than you think! And don’t get frustrated if your first crepe doesn’t turn out. It’s the sacrificial crepe that makes the rest of them turn out perfectly.
Make the Batter
Place ingredients into a blender and blitz until smooth. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate for at least an hour…ideally 2 hours.
Does Crepe Batter Need to Rest?
For tender and soft crepes, it is highly recommended to let the crepe batter rest in the fridge for about 2 hours before frying. This allows the flour to get absorbed completely and lets the gluten relax, yielding a softer crepe. That’s not to say they aren’t good when fried fresh from the blender without that rest; they just give you a more tender crepe. In a perfect world, yes, let them rest. But in the real world, you’ll still get a good crepe straight from the blender.
Heat Pan + Melt Butter
Preheat a nonstick pan or cast iron skillet on the stove. Melt a little butter or oil in the bottom of the pan and swirl to coat.
Pour a Very Thin Layer of Batter into the Hot Pan
Slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.
Fry for 10-15 Seconds Per Side
Fry crepes for 10-15 seconds per side or until the crepe batter doesn’t look shiny anymore; it should appear more matte and the bottom should be lightly browned. Flip crepe and cook another 10 seconds or so. Remove from pan.
Repeat this process until no more batter remains.
This recipe is simple and the method for pouring the batter into the pan takes some practice, but honestly, after a few tries, you’ll get it down and become a pro!
Fill Crepes With Nutella
Using a butter knife, the back of a spoon or an offset spatula (what I used in the photo above), spread 2-3 tablespoons of nutella onto your crepe. If they are warm, the nutella will start to melt and become easier to spread. Roll or fold up and top with powdered sugar.
Pro Tips for Making Nutella Crepes
I’ve taught a handful of people how to make crepes and the secret is a hot pan and swirling the batter around to get an even and super thin layer across the bottom of your pan for an extra thin and tender crepe. It takes some practice, but I promise you will get there!
- Every stove is different and frying crepes takes a pretty high temperature, but you’ll have to experiment to see what is best for you. Anywhere between medium and medium high should be your sweet spot!
- Add butter or oil to the hot pan and swirl to coat the bottom. Add your batter in and swirl it around to coat the bottom in a thin layer. After 10-15 seconds, you should be ready to flip. If it takes 30-45 seconds before that batter starts to cook, you either have too much batter in your pan or the pan isn’t hot enough. The batter should sizzle and make noise when it hits the pan. If it doesn’t, you need a hotter pan.
- When your crepe is done, pull it out of the pan and add more crepe batter to the pan. No need to add butter or oil every time. I can usually fry 2-3 crepes before needing more fat in the pan. (Why I love using a nonstick pan!)
Love Nutella Crepes? Try These Other Sweet Breakfasts:
- German Pancakes
- Homemade Glazed Donuts
- Apple Fritters
- French Crullers
- Chewy Cinnamon Rolls
- Buttery Monkey Bread
Anyways, I hope you love these Nutella Crepes as much as me and my family did! They are decadent, sweet and certainly fit for any holiday or special occasion. Be sure to save, pin, print, bookmark and share this recipe. It’s a good one! Have a great day, friends!
- Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal.
- Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.
- After 10-15 seconds, the crepe batter shouldn’t look shiny anymore, it should appear more matte and the bottom should be lightly browned. So, flip it over and cook another 10 seconds or so. Remove from pan and repeat this process until no more batter remains.
- Using a butter knife or offset spatula, spread 2-3 tablespoons nutella into each crepe. Fold or roll up and top with powdered sugar. Serve with sliced fresh strawberries.