Nutella Crepes Recipe

If you’re craving something cozy, sweet, and a little bit fancy without much fuss, this Nutella Crepes Recipe is the kind of breakfast-meets-dessert treat that always feels special.

A sweet little favorite for breakfast, brunch, or dessert

There’s something about a plate of warm, thin French crepes filled with silky Nutella that makes even an ordinary morning feel like a café moment. This Nutella Crepes Recipe is simple enough for a lazy Sunday at home, yet lovely enough to serve for brunch with friends, Mother’s Day, Valentine’s breakfast, or even a casual dessert after dinner. And let me tell you, when you bring out a stack of homemade crepes, people notice. They really do.

I’ve been making crepes for years, and like many home cooks, I used to think they were fussy. But they’re not. They’re actually one of the easiest “fancy” recipes you can make once you know the rhythm. The batter comes together in minutes, and after a short rest, each crepe cooks up thin, tender, and beautifully flexible—perfect for spreading with Nutella.

What makes this recipe so special is the balance: the crepes themselves are delicate and lightly buttery, while the Nutella brings that rich chocolate-hazelnut flavor everyone loves. Add strawberries, bananas, whipped cream, or a dusting of powdered sugar, and suddenly you’ve got breakfast crepes that feel bakery-worthy. Or dessert crepes. Or frankly, both. I’m not here to judge.

From an SEO and recipe performance point of view—yes, the food blogger in me notices these things—Nutella crepes consistently rank among the most searched sweet crepes because they hit that sweet spot between easy comfort food and indulgent treat. They’re quick, family-friendly, and made with pantry staples. That’s a winning combination every single time.

Why you’ll love this recipe

• Thin, tender crepes with a soft, delicate texture
• Filled with creamy Nutella for a no-fail chocolate fix
• Easy crepes recipe made with basic pantry ingredients
• Perfect for breakfast, brunch, or dessert
• Great for holidays, sleepovers, and special weekends
• Customizable with fruit, whipped cream, or nuts
• Much easier than most people expect
• Make-ahead friendly for smoother mornings
• Kid-approved and grown-up approved too
• Feels elegant, but it’s wonderfully simple

Ingredients

Here’s everything you need for this Nutella crepes recipe.

For the crepe batter

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups whole milk
• 2 tablespoons unsalted butter, melted (plus more for the pan)
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract

For the filling

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

Optional toppings

• 1 cup sliced strawberries
• 1 to 2 bananas, sliced
• Powdered sugar, for dusting
• Whipped cream
• Chopped toasted hazelnuts
• Chocolate drizzle

A few helpful notes here. Whole milk gives the crepes a more tender texture, though 2% milk works fine too. If you want a richer batter, you can replace 1/4 cup of the milk with heavy cream. For the flour, plain all-purpose is your best bet for classic French crepes. And if your Nutella is thick from sitting in the pantry, warm it for 10 to 15 seconds in the microwave—just enough to make spreading easy, not hot.

Directions

1. Make the batter.
   In a blender, combine the flour, eggs, milk, melted butter, sugar, salt, and vanilla. Blend for about 20 seconds, or until smooth. You can also whisk it by hand in a large bowl, but a blender gives you that beautifully lump-free batter with hardly any effort.

2. Let the batter rest.
   Transfer the batter to a bowl or pitcher and let it rest for 20 to 30 minutes at room temperature. This little pause matters more than people think—it helps the flour hydrate and gives you softer, more flexible crepes.

3. Heat the pan.
   Place an 8-inch or 10-inch nonstick skillet or crepe pan over medium heat. Lightly butter the pan. You don’t need much; just a thin film. Too much butter can make the surface greasy and patchy.

4. 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 about 1 to 1 1/2 minutes, until the edges look dry and the bottom is lightly golden.

5. Flip and finish.
   Use a thin spatula to gently loosen and flip the crepe. Cook the second side for about 20 to 30 seconds. It won’t need long. Transfer to a plate and repeat with the remaining batter, lightly buttering the pan as needed.

6. Keep them soft.
   Stack the cooked crepes on a plate and cover loosely with foil or a clean kitchen towel. This keeps them warm and prevents them from drying out. Crepes are a bit like thin pancakes—fragile at first glance, but surprisingly forgiving when handled gently.

7. Fill with Nutella.
   Spread a thin layer of Nutella over each warm crepe. Fold in half, then in half again to make triangles, or roll them up if you prefer. Warm crepes make the Nutella melt just enough to turn luscious and glossy.

8. Add toppings and serve.
   Top with sliced strawberries, bananas, whipped cream, powdered sugar, or chopped hazelnuts if you like. Serve right away while everything’s warm and soft and, honestly, irresistible.

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

If you’re making these for brunch, you can prepare the batter ahead and shave off part of the morning prep. That helps a lot, especially if coffee hasn’t fully kicked in yet.

Variations

• Banana Nutella Crepes: Add sliced bananas and a sprinkle of toasted walnuts for extra texture.
• Berry Chocolate Crepes: Fill with Nutella and fresh raspberries or strawberries for a bright, fruity contrast.
• Peanut Butter Twist: Swirl a little peanut butter into the Nutella for a richer, salty-sweet filling.
• Orange-Chocolate Version: Add a tiny bit of orange zest to the batter for a lovely citrus note.
• Gluten-Free Crepes: Use a good 1:1 gluten-free flour blend for tender, reliable results.
• Dessert Crepes Deluxe: Top with vanilla ice cream and warm chocolate sauce for a restaurant-style dessert.

Storage & reheating

Cooked crepes store very well, which is one reason I love this homemade crepes recipe so much.

• Refrigerator: Stack cooled crepes with parchment paper between them and store in an airtight container for up to 3 days.
• Freezer: Wrap the stack well and freeze for up to 2 months. Place parchment between each crepe so they separate easily.
• To reheat: Warm crepes in a skillet over low heat for about 20 to 30 seconds per side, or microwave them briefly under a damp paper towel.
• Make-ahead tip: The batter can be made up to 24 hours ahead and kept covered in the refrigerator. Give it a quick stir before cooking.

If you’ve already filled them with Nutella, they’re best the same day, though leftovers still taste pretty good warmed gently. Maybe not dinner-party pretty, but tasty. And sometimes that’s enough.

Notes

After testing this crepes recipe several times, here are a few things that really make a difference.

First, don’t skip the batter rest unless you absolutely have to. Rested batter gives you more tender sweet crepes and fewer tears while flipping. Second, your pan temperature matters. If the pan is too hot, the batter sets before it can spread thinly; too cool, and the crepes turn pale and rubbery. Medium heat usually works best, but every stove has its own personality.

A blender is especially helpful if you’re new to making French crepes. It creates a smooth batter fast, and smooth batter means smooth crepes. Also, the first crepe is often a test run. That’s normal. I consider it the cook’s snack, and I stand by that tradition.

If you want a more pronounced dessert crepes flavor, add an extra 1/2 teaspoon vanilla or a pinch of cinnamon to the batter. For a brunch recipe feel, I like serving these with fruit on the side and strong coffee. It turns a simple crepes morning into something people remember.

FAQs

Can I make Nutella crepes ahead of time?

Yes. You can make the crepes a day or two ahead, store them in the fridge, and fill them just before serving.

Why are my crepes tearing?

They may be too thin, undercooked, or the batter may not have rested long enough. Let them cook until the edges lift easily before flipping.

Do I need a special crepe pan?

No, not at all. A nonstick skillet works beautifully, especially if it has a flat surface and low sides.

Can I use pancake batter instead?

Not really. Crepe batter is much thinner than pancake batter, which is what gives you those delicate, thin pancakes.

What fruit goes best with crepes with Nutella?

Strawberries and bananas are the classics, but raspberries, sliced pears, and even sautéed apples are wonderful too.

Can I make this a dairy-free Nutella recipe?

Yes. Use a plant-based milk and dairy-free butter, but check your chocolate-hazelnut spread label if you need the whole recipe dairy-free.

Why is my batter lumpy?

Usually that means the flour wasn’t fully mixed in. Blend it a bit longer or strain the batter through a fine mesh sieve before cooking.

Can I serve these as dessert crepes?

Absolutely. Add ice cream, whipped cream, extra chocolate, or toasted hazelnuts and they become a lovely Nutella dessert.

Conclusion

This Nutella Crepes Recipe is one of those sweet, reliable favorites that feels a little elegant without making extra work for you. The crepes are soft and delicate, the Nutella filling is rich and dreamy, and the whole thing comes together with simple ingredients you may already have at home. Give it a try, and if you do, I’d love for you to leave a comment and share how you served yours—or browse my other breakfast crepes and simple crepes recipes for more cozy ideas.