Nutella crepes make the perfect decadent breakfast for chocolate lovers. The recipe is easy, and each thin French-style pancake is filled with sweetened hazelnut cocoa spread, fresh berries, and whipped cream.
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I’m going to show you how to make a big batch of homemade crepes and then fill them with smooth and creamy Nutella. It’s a simple yet elegant dish to serve for breakfast, brunch, or as a sweet treat for dessert. Freshly whipped cream and ripe sliced strawberries complement the rich chocolate spread.
I’ll show you my tips for making the crepe batter from scratch using everyday kitchen staples. You can even prepare the mixture in advance for quick preparation and assembly. For cooking, it’s all about the swirl technique to achieve a thin, light pancake.
How to make the batter
The crepe batter recipe is lightly sweetened to complement the fillings of these crêpe sucrées (sweet crepes). It’s a simple combination of all-purpose flour, granulated sugar, salt, milk, water, eggs, vanilla extract, and melted butter. I mix it by hand with a whisk for better control to ensure that the flour thoroughly hydrates.
Alternatively, you can make the batter in a blender for quicker results. Using either method, I then strain the mixture for a smooth consistency. This process helps to remove any lumps. Afterward, chill the batter for a least an hour, or up to 2 days for the best taste and texture.
After chilling and resting, the batter will thicken up as the starches absorb and swell. To ensure a thin consistency, whisk in a small amount of water. This step makes it easier to spread in the pan quickly. Use a crepe pan or a 10-inch nonstick pan. I find that cooking over medium heat with a butter greased surface creates a flavor crepe that’s golden brown, flexible, and lightly crispy on the edges.
Simply pour ¼ cup of batter into the bottom of the pan, lift, tilt, and quickly swirl to create a circular shape. It only takes a minute to set on the stovetop, then flip to finish cooking. Repeat with the remaining batter and stack them on top of each other to keep warm.
Prepare the cream
It only takes a few minutes to make homemade whipped cream, and it tastes so much better than the canned stuff. The heavy cream is lightly sweetened with powdered sugar and pure vanilla extract. You can whip it up by hand in a chilled bowl, food processor, blender, or stand mixer.
Mix until the cream can hold a peak but still light and silky. You don’t want it lumpy or grainy, as that’s a sign of over whipping. The fluffy mixture can be prepared two days in advance and gently whipped before filling.
What does Nutella taste like?
Nutella is a rich, smooth, and creamy chocolate and hazelnut flavored spread. It’s a food brand created by the Italian chocolate and confectionery manufacturing company called the Ferrero Group.
You’ll often find similar products called gianduja if you’re seeking the nutty cocoa taste to add to dishes. If you’re curious, I have a homemade Nutella recipe, which is easy to make. It’s always good to have a jar on hand. The consistency is very tacky, so I find it easiest to spread on warm crepes first before adding other fillings.
Add fresh fruit
Strawberries and chocolate are a classic pairing. The acid from the berries balances the sweet and bitter cocoa notes. Slice up the fruit into pieces and layer them onto half of the crepe. Bananas, raspberries, and blackberries are other tasty options. Any ripe fruit that is in season is ideal to use in the filling and for garnish.
Fill the crepes
Spread 2 to 4 tablespoons of Nutella over each crepe, then top with sliced strawberries and whipped cream. Fold the crepe in half, then in fourths, so it resembles a fan. You can also roll the crepe into a cigar shape if preferred. Sprinkle the surface with powdered sugar and garnish with more berries. I also add a slight drizzle of Nutella on top.
Serve this with
Why you need to rest the batter
The key to a light and tender crepe is to allow the protein and starches in the flour to hydrate. This process gives time for gluten-formation to occur, then relax so that the texture is flexible but not tough and rubbery. The starches swell, thickening the batter, giving better structure so that the pancake doesn’t fall apart when filled and folded. An hour is all you need, don’t skip this step!
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- 1 cup all-purpose flour, dip and sweep
- ¼ teaspoon kosher salt, or table salt
- ¾ cup whole milk
- ¾ cup water, room temperature, divided
- 2 large eggs, beaten
- 2 tablespoons unsalted butter, plus more for cooking
- 1 ½ cups heavy cream
- 6 tablespoons powdered sugar
- ¾ teaspoon vanilla extract
- 2 cups nutella
- 5 cups strawberries, hulled and sliced
- powdered sugar, for dusting
- In a medium bowl, whisk together the flour and salt.
- In a separate medium bowl, whisk together the milk and ½ cup water.
- Make a well in the flour mixture. Add the milk mixture slowly, constantly whisking to incorporate.
- Microwave the 2 tablespoons of butter on high power in 30-second intervals until just melted, stirring to melt any big pieces. Add the melted butter to the flour mixture, whisk to combine.
- Add the beaten eggs to the batter, whisk to combine.
- Strain the batter into a medium bowl to remove any lumps, cover and refrigerate for 1 hour.
- Once the batter has chilled, whisk in ¼ cup water to thin out the consistency.
- Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add 1 teaspoon butter, swirling to coat the pan. When melted, wipe the excess butter with a paper towel. There should be a thin film of butter left.
- Add a ¼ cup (60ml) of the batter to the 6 o’clock position of the skillet. Moving quickly, lift and tilt as you roll the skillet several times in a circular motion to evenly cover the entire skillet. Fill in any holes with batter as needed.
- Place the pan back over the heat. Cook until the edges pull away from the skillet and lightly brown underneath, about 45 seconds to 1 minute. Use a spatula to loosen from the pan, use either your fingers or spatula to flip over and cook until the bottom sets, about 10 to 30 seconds. Transfer the crepe onto a plate.
- Stack the crepes on top of each other to keep warm while making the next batch, loosely covered with foil. Cook the remaining batter, wiping the pan clean, and adding a thin layer of butter onto the pan between each crepe.
- Refrigerate a large metal bowl and the whisk for 15 minutes before making the whipped cream. This step can be skipped but the process may take slightly longer.
- Add the heavy cream, powdered sugar, and vanilla to the bowl.
- Slightly tilt the bowl and vigorously whisk until the desired peak stiffness is reached. The consistency should be smooth with no lumps or graininess.
- Spread Nutella over the surface of the crepe. Layer sliced strawberries on top. Add a few dollops of whipped cream over the strawberries. Fold half of the crepe over the filling, then fold in half again to create a fan shape. Dust with powdered sugar and serve immediately.
- Recipe Yield: About 8 crepes, 2 cups Nutella, and 3 cups whipped cream
- Serving Size: 1 crepe, ¼ cup Nutella, and ⅓ cup whipped cream
- Making Batter in Advance: Store in an airtight container for up to 2 days. Whisk in the ¼ cup of water before making the crepes.
- Storing: Cool the crepes completely and stack on a plate, cover tightly with plastic wrap, then foil. Alternatively, place in a resealable plastic. Refrigerate for up to 3 days.
- Freezing: Place a piece of parchment paper between each crepe. Cover tightly and place on a plate in the freezer or a large resealable plastic bag for up to 1 month. Defrost in the refrigerator the day before using.
- Reheating: In the microwave, place a damp paper towel over the plate of crepes and microwave for 30 seconds. In a skillet, reheat over medium-low heat until warmed through. In the oven, place on a sheet pan covered with aluminum foil and warm at 275°F (135°C) for about 10 minutes.
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