Easy Nutella Crepes
Learn how to make Nutella Crepes with this easy recipe that anyone can make! These thin delicate pancakes filled with rich chocolate hazelnut spread are sure to become your go-to on Saturday mornings, holidays, or any day!
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Favorite Nutella Crepes
There’s nothing that says “I Love You” to my family like a homemade breakfast or brunch. While I make pancakes, waffles, bacon, and eggs or gooey butter cake on the regular for them, they love something a little extra like Nutella Crepes, Cherry Coffee Cake, or Cinnamon Roll Baked Oatmeal.
So stuffing homemade crepes with Nutella, one of our favorite spreads — that is enough to really make them feel loved and special. In fact, I’m pretty sure these Nutella crepes would make anyone feel special! They can be as simple or as fancy as you want.
I think I love Nutella crepes so much because they taste like dessert but they are appropriate to eat for breakfast. That’s a win in my book!
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What Are Crepes
Crepes are in the area somewhere between a pancake and an omelet, made from a thin egg-rich batter that is cooked into a large, thin pancake on the stovetop.
Crepes are typically filled with various toppings and spreads and rolled into a burrito-like shape or folded to form a triangle. They are enjoyed as a savory or sweet treat, depending on what filling is used. Nutella and powdered sugar is a popular modern topping, which can be enjoyed as a sweet breakfast or a yummy dessert.
The crepe originated in France and is still considered a staple food in the European country. It has since made its way to national recognition and can be found in different forms all over the world. You can make them as basic or as fancy as you want.
How To Make The Perfect Nutella Crepes
(full printable recipe at the end of this post)
What ingredients you will need:
- vanilla extract
- all-purpose flour
- powdered sugar
What tools will you need:
- blender – to mix the batter
- refrigerator – to keep the batter chilled for one hour
- non-stick pan or skillet (6-12 inch) – to cook the crepes on the stove
- rubber spatula – to loosen and flip crepes in the hot pan
- table knife or off-set spatula – to spread the Nutella
- fine mesh sieve – for dusting powdered sugar on top (this is optional, but makes the powdered sugar fluffy and fine)
The secret to perfect crepes is to combine all of your liquid ingredients in a blender and pulse until foamy, then add flour and pulse until smooth. It’s the best way to really make sure all of the ingredients are well combined. Then let the batter sit in the refrigerator for one hour.
After an hour you can begin to make the crepes in a medium-sized non-stick pan. Add a pat of butter to coat the pan, pour a little of the crepe batter into the center of the pan and swirl to spread evenly and cover the bottom of the pan. You want it to be thin but not paper thin. Cook until the top of the crepe loses its gloss, then flip. The bottom should be golden. Cook the other side for about 15 seconds and then slide out onto a plate.
Once all your crepes are ready its time for the fun part! Fill them with Nutella, roll or fold in half and half again to form a triangle, dust with powdered sugar, and enjoy! In no time you’ll have the best Nutella Crepes of your life!
Tips For Crepe Making Success
Let The Batter Sit For One Hour: Allowing the crepe mixture to sit in the refrigerator for at least an hour makes for light and airy crepes. Don’t skip this step.
Non-Stick Pan Is a Must: You CAN buy a crepe maker, but really all you need is a non-stick pan. A non-stick crepe pan is nice because they have lower sides, but any non-stick skillet will work.
Don’t Be Afraid to Throw the First Few Out: Crepes are just like pancakes when it comes to the cooking process. It’s going to take a little bit for you to get used to handling such a thin batter. So, don’t be discouraged if the first few crepes are a disaster. Just set them to the side, or throw them out and keep trying. It will get so much easier!
Keep An Eye On The Pan: Make sure your pan is well-buttered (even if you have to add more butter for every crepe or two). Once you pour the batter, immediately swirl the batter evenly around the bottom of the pan and don’t leave the pan unattended. You’ll know when to flip the crepe when the top loses its gloss, the bottom is golden and the crepe is loose in the pan (about 1-2 minutes). Note, that once you’ve made a few, and the skillet gets warmed up and the cooking time will be quicker.
Stacking Crepes While Still Warm: Remember crepes are thin, which means you have to be careful when handling them. If you want to stack them like pancakes, simply add a piece of parchment between each of them. Otherwise, they will stick together and rip apart.
Keep Them Warm In The Oven: If you’re afraid of the crepes getting cold while you make the rest of the batch, then set your oven to a low temperature (not any higher than 250 degrees) place the crepes on a baking sheet, and keep adding more as you make them. If you need to stack them, be sure to put a piece of parchment paper between each crepe.
To Reheat Crepes: While crepes are delicious at room temperature, you can reheat them. To reheat crepes, stack a few on a plate with parchment in between and place another plate face-down on top of them. Microwave on high for 30-40 seconds, just until the crepes are warm to the touch. Then slather on the Nutella and enjoy.
Stuff and Garnish Nutella Crepes
Obviously Nutella crepes are delicious all on their own. But you can take it up a notch by stuffing and garnishing them with a variety of other flavors.
- Sliced strawberries or mixed berries
- Sliced bananas
- Sliced pears
- Chocolate Chips
- Add a sprinkle of sea salt over the Nutella
- Dusting of powdered sugar right before serving (the crepes will absorb the sugar if you dust them too far ahead)
- Chopped nuts
- Drizzle of melted Nutella
- Graham Cracker Crumbs
- Whipped Cream
- Vanilla Ice Cream
- Fresh berries
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- 2 eggs
- 1 egg yolk
- 1 cup milk
- 1/2 cup water
- pinch salt
- 1.5 ounces butter, melted
- 1 teaspoon sugar
- dash of vanilla
- 1 cup all-purpose flour
- extra butter to cook with
- Powdered Sugar for garnish
- fresh berries or bananas (optional)
- Combine 2 eggs + 1 egg yolk, milk, water, salt, sugar, vanilla, and melted butter in a blender and pulse until foamy add flour and pulse until smooth. Let the batter sit in the refrigerator for an hour.
- Heat a non-stick pan. Add about 2 teaspoons (or 1/2 tablespoon for a 12-inch pan) of butter to coat the pan. Pour a little of the crepe batter into the center of the pan and swirl to spread evenly to cover the bottom of the pan. You want it to be thin but not paper thin. Cook until the top loses its gloss, which should only take a minute, then flip. The bottom should be golden. Cook the other side for about 15 seconds and then slide out onto a plate.
- Repeat until all of the batter has been used, melting additional butter for each crepe. This recipe makes about 12 large 10-inch crepes or 16 small crepes. Keep crepes warm in a 250° F oven with strips of parchment paper in between each crepe.
- Spread one side of the crepes with Nutella (use as much or little as you'd like) and roll or fold the crepe in half, then fold in half again to form a triangle. Dust with powdered sugar when ready to serve and garnish with fresh berries or bananas if you'd like.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 117Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 44mgSodium: 50mgCarbohydrates: 16gFiber: 0gSugar: 9gProtein: 2g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.