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+ servings
filled nutella crepes on plate with strawberries

Nutella Crepes

Course Breakfast, Dessert
Cuisine French
Keyword Crepe Recipe, Crepes
Prep Time 2 hours
Cook Time 20 minutes
Servings 16 crepes, depending on pan size


  • 4 large eggs
  • 2 1/4 cups milk
  • 2 cups all purpose flour
  • 1 tablespoon sugar
  • 1/4 cup melted butter or canola oil
  • pinch salt
  • 1 cup nutella
  • powdered sugar, strawberries for garnish (optional)


  • 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.