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!
If you love crepes as much as we do, be sure to try our Apple Pie Crepes, and Red Velvet Crepes for breakfast or dessert.
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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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Thin delicate pancakes filled with rich chocolate hazelnut spread are sure to become your go-to on Saturday mornings, holidays, or any day!
- 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.
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that`s one of my favourite way to eat crepes 🙂
have a nice time,
Beautiful presentation and brilliant idea! It’s like delish on a dish!
I LOVE it!! I will definitely be trying these soon!! I even have Nutella in the pantry. 🙂
When I was a kid, my mom would make crepes, but she did it with pancake mix. She used extra eggs or something and made it thinner. I need to get the recipe from her. Anyways, we just filled ours with strawberry or grape jam and sprinkled with powdered sugar, and they were great.
P.S. Your picture of the finished crepes is total GORGEOUSNESS!! Look at you go, with your awesome photography skills!!
NO WAY! I love Nutella and was trying to think of something to do with it. YUM! Thanks.
Were they just as divine as in Napa? Too bad we couldn’t be eating them together!
I really want to learn how to make crepes. I feel like I need a crepe pan. (mostly because I *want* a crepe pan. Yum!
Hello Yum! I’ve been wanting to try my hand at Crepes for a while now. This tutorial is a great oppurtunity! Thanks!
I’ve never attempted crepes as yet but your tutorial and links make it look easier than I thought. Cheesecake and crepes all in a week’s time. You are doing awesome with new creations Cheryl. These look as delicious as your cheesecake you guest posted at Bake at 350.
Your first attempt at crepes turned out beautifully! These look delicious! 🙂
My son-in-law used to own a crepe cafe and the Nutella crepe with whipped cream was very popular! He made sweet and savory crepes:)
Oh my YUM! We always make crepes, but I haven’t filled them with NUTELLA, duh!! Thanks for the tip!
My friends have been raving about Nutella for sometime now, about how great it is. I have yet to try it. I am a little afraid that it will be as good as they say and I may not be able to stop eating it.
Look at your FANCY self!
I thought for sure these were going to have BUSH’s BEANS in them! ;o)
Can you believe it…I don’t think I’ve EVER had a CREPE!
Maybe I had one in Paris and didn’t even know it!
I know your sweet family is loving all of this FANCY~cooking!
I’ve got to figure out what kind of PIE I’m making this year!
I never thought to use Nutella in my crepes and I love nutella. I usually eat mine with some strawberry jam, or sometimes I eat them with strawberry’s and whip cream like a strawberry short cake. I have also made a cream mixing cream cheese lemon juice and sugar and put it inside. Really with the right recipe they are not bad plain. (add a little extra vanilla or orange flavor in the batter)
do you know i just made something extremely yummy & seasonal with nutella yesterday. i’m hoping to get the post up in the next day or two. this looks awesome! LLLLLLOOOOVVVVEEEEEEEEE nutella.
i’ll link it up with you on friday if i get it up in time. 😉
have a super day!
p.s. i am also planning on being at the pie party.
how fun was that trip to go on??? wow! so exciting for you. and….they served you nutella. omg! perfect!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You rocked the Crepes! Gives me hope that I can too!
Thank you!! Tell me… Is there anything better on the end of a spoon than Nutella?
Cheryl! Oh my goodness!!! Those sound INCREDIBLE!!! And I just happened to have picked up the BIG jar of Nutella yesterday! Woo Hoo!
I’ve always wanted to make crepes, but nobody else in my family will eat them! Im skeered. (scared)
These are the best, but can get even better with sliced strawberries or banana’s and whipped cream! The kids come home from school and have one or two everyday. You can see why we need a CostCo size jar of Nutella!
One of my friends in HS was french and her mom used to make these for us all the time, but I don’t think she used quite that much nutella, they are delicious though!
These look delicious, Cheryl! I love making crepes and am wondering why in the world I hadn’t thought of making them with Nutella!
Yum! My husband and I had crepes for the first time on vacation a couple of months ago. I had nutella with fresh strawberries. Delicious!
The crepe that took my Nutella virginity. I’ll always have a special place in my heart for that recipe 😉
That is awesome! I would love for you to come link up at my Strut Your Stuff Linky Party!
Crepes (or skinny pancakes as my kids call them) are one of our favorite weekend breakfasts. Nutella is a favorite filling, squeezing lemon & brown sugar out of the top spot. Great post to show how easy crepes can be!
Your crepes look perfect and the Nutella in them sounds delicious.
Oh my word!! I am speechless. I’ll just say Thank You and go rummage in my pantry for all of the ingredients.
ooooo….girl you did good! I’m still nervous about making them but good to know about the video! yours looks delish! I love Nutella in crepes…and strawberries, yum!
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Crepes are very popular at our house. We usually just do a squeeze of lemon and sprinkle of sugar although a combo of Nutella and bananas is also very popular!
I had similar crepes with nutella and bananas at a local crepe restaurant recently. Now I will have to make them myself! Delicious!
I’ve tried so many crepe recipes and this one is my favorite!! So glad I came across this! Thank you!
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i like to add mozzarella cheese to my Nutella Crêpes, sweet and salty tastes so good.
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