Nutella Crepes Recipe

If you’re craving something cozy, quick, and a little bit special, this Nutella Crepes Recipe is the kind of breakfast-meets-dessert treat that feels fancy but is honestly very simple to make at home.

A Sweet Little French-Inspired Treat Worth Making

There’s something about thin, tender crepes filled with warm Nutella that makes a regular morning feel like a small celebration. This Nutella Crepes Recipe gives you delicate, buttery crepes from scratch with that rich chocolate-hazelnut filling everyone seems to love. And yes, they taste like something you’d order at a charming café, but you can make them right in your own kitchen in less time than you might think.

I love serving these for weekend brunch, especially when family is in town or when the grandkids sleep over and want “something fun.” They also work beautifully as Nutella breakfast crepes or Nutella dessert crepes, depending on how you dress them up. A dusting of powdered sugar keeps things classic, while sliced strawberries or bananas turn them into an extra-pretty plate. If you’ve been looking for easy Nutella crepes, homemade sweet crepes, or even French Nutella crepes that don’t feel intimidating, you’re in the right place.

And let me tell you—once you learn this simple crepe batter, you’ll use it again and again.

Why You’ll Love This Recipe

• Thin, tender crepes with that classic French feel
• Made with pantry basics you likely already have
• Nutella melts into the warm crepes like a dream
• Perfect for breakfast, brunch, dessert, or a sweet snack
• Easy enough for beginners, even if you’ve never made crepes
• Great with fruit like bananas, strawberries, or raspberries
• Kid-friendly and company-worthy at the same time
• Batter comes together fast in a blender or bowl
• Easy to make ahead for busy mornings
• Feels fancy without a lot of fuss

Ingredients

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 teaspoon vanilla extract
• 1/4 teaspoon fine salt

For the filling and topping:

• 3/4 to 1 cup Nutella, at room temperature
• 2 bananas, sliced (optional, for Nutella banana crepes)
• 1 cup sliced strawberries (optional, for Nutella strawberry crepes)
• Powdered sugar, for dusting
• Whipped cream, optional
• Chopped toasted hazelnuts, optional
• Fresh berries, optional

A few ingredient notes, because these little things matter:

• Flour: Regular all-purpose flour gives the best texture for thin French crepes.
• Milk: Whole milk makes the batter tender and rich, but 2% works too.
• Butter: Use unsalted so you can control the flavor better.
• Nutella: Let it sit out a bit before using. Soft Nutella spreads much more easily and won’t tear the delicate crepes.
• Fruit: Bananas and strawberries are the natural stars here, but raspberries are lovely too if you want a brighter, tangier bite.

Directions

1. Make the batter.
   In a blender, combine the flour, eggs, milk, melted butter, sugar, vanilla, and salt. Blend for about 20 seconds, just until smooth. If you’re mixing by hand, whisk well and press out any lumps with the back of the whisk. The batter should be quite thin—more like heavy cream than pancake batter.

2. Rest the batter.
   Let the batter sit for at least 20 to 30 minutes at room temperature, or cover and refrigerate it for up to a day. This little pause helps the flour fully hydrate and gives you more tender classic French crepes. It’s a small step, but it really helps.

3. Heat the pan.
   Set a nonstick skillet or crepe pan over medium heat. Lightly brush it with butter. You don’t need much; too much butter can make the batter slide around unevenly. A good 8-inch or 10-inch nonstick pan works beautifully.

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 layer. Cook for about 45 to 60 seconds, until the edges look dry and the bottom is lightly golden. Flip gently with a thin spatula and cook the second side for another 15 to 30 seconds.

5. Repeat with the remaining batter.
   Transfer the cooked crepe to a plate and repeat, lightly buttering the pan as needed. Stack the crepes as you go. Don’t panic if the first one looks a little odd—honestly, the first crepe is often the “test crepe.” It happens to all of us.

6. Warm and spread the Nutella.
   Once the crepes are cooked, spread a thin layer of Nutella over each warm crepe. The warmth helps it soften and spread easily. If your Nutella still feels too thick, microwave it for 5 to 10 seconds.

7. Add fruit, if using.
   Top with banana slices for Nutella crepes with fruit or strawberries for a fresh, jammy contrast. This is where you can make the recipe your own—crepes with Nutella filling are delicious plain, but fruit brings balance and color.

8. Fold and serve.
   Fold each crepe in half, then in half again into a triangle, or simply roll them up. Dust with powdered sugar and add whipped cream or chopped hazelnuts if you like. Serve right away while they’re still soft and warm.

Servings & Timing

• Yield: Makes 8 to 10 crepes, depending on pan size
• Prep Time: 10 minutes
• Rest Time: 20 to 30 minutes
• Cook Time: 15 to 20 minutes
• Total Time: About 45 to 60 minutes

This usually serves 4 people if everyone has 2 crepes, though if you’re feeding teenagers or Nutella lovers, I’d plan for 3 each. Experience has taught me that these disappear fast.

Variations

• Berry Bliss Crepes: Add raspberries and a tiny squeeze of lemon juice for a brighter flavor.
• Banana Crunch Version: Fill with Nutella, bananas, and chopped toasted pecans for extra texture.
• Dessert-Style Crepes: Top with vanilla ice cream instead of whipped cream for a restaurant-style finish.
• Mocha Twist: Stir 1 teaspoon espresso powder into the batter for a subtle coffee note.
• Orange-Chocolate Crepes: Add 1 teaspoon orange zest to the batter for a citrusy lift.
• Lighter Dairy Swap: Use 2% milk and a lighter whipped topping if you want a slightly lighter plate.

Storage & Reheating

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

• Refrigerator: Stack cooled crepes with parchment or wax paper between them, then place in an airtight container or zip-top bag. They’ll keep for up to 3 days.
• Freezer: Freeze the stacked crepes with parchment between layers for up to 2 months. Wrap well so they don’t dry out.
• To Reheat: Warm crepes in a nonstick skillet over low heat for about 20 seconds per side, or microwave them briefly, covered with a slightly damp paper towel.
• Filled Crepes: Filled crepes are best eaten fresh, since the Nutella and fruit can soften the crepe over time.
• Make-Ahead Tip: You can make the batter the night before and keep it covered in the fridge. Give it a quick stir before cooking.

Notes

I tested this recipe a few different ways, and here’s what made the biggest difference.

First, resting the batter matters more than people think. You can make crepes without resting it, yes, but the texture is better when you give it even 20 minutes. They come out softer, more flexible, and less likely to tear.

Second, keep the heat at medium, not high. A screaming hot pan sounds efficient, but it cooks the batter too fast and can make the crepes patchy or brittle. Crepes are a bit like good conversation—steady works better than rushed.

Third, use less Nutella than your sweet tooth tells you to. I know, I know. But a thin layer spreads better and keeps the crepes delicate rather than heavy. Then if you want more chocolate-hazelnut magic, add toppings.

If you’re making homemade Nutella crepes for guests, keep the cooked crepes covered with a clean kitchen towel while you work. That keeps them soft and warm. And for a brunch spread? Pair them with fruit salad, coffee, and scrambled eggs, and suddenly you’ve got a meal that feels far more elaborate than it really is.

FAQs

Can I make this Nutella crepes recipe without a blender?

Yes, absolutely. Just whisk the batter thoroughly in a large bowl until smooth, and let it rest so any tiny lumps can soften.

Why are my crepes tearing?

Usually the batter is too thick, the crepes are too thin in spots, or they need a little more time to cook before flipping. A rested batter helps too.

Can I use pancake batter instead?

Not really. Crepe batter is much thinner, which gives you that delicate, foldable texture that pancakes don’t have.

What’s the best pan for homemade Nutella crepes?

A nonstick skillet or crepe pan works best. An 8-inch pan gives a classic size that’s easy to flip and fill.

Can I make these ahead for brunch?

Yes. Cook the crepes a day ahead, refrigerate them with parchment between layers, and reheat gently before filling and serving.

Which fruit goes best with Nutella crepes with fruit?

Bananas and strawberries are the top picks, but raspberries and sliced pears are also delicious. It depends on whether you want creamy sweetness or a little tart contrast.

How do I keep crepes warm while cooking the batch?

Place the cooked crepes on a plate and cover them loosely with foil or a clean towel. You can also keep them in a low oven, around 200°F.

Are these good for kids?

Very much so. This is a kids friendly crepe recipe that’s soft, sweet, and fun to customize with fruit, whipped cream, or a sprinkle of mini chocolate chips.

Conclusion

This Nutella Crepes Recipe is simple, cozy, and just fancy enough to make breakfast or dessert feel special. With a tender sweet crepe recipe, creamy Nutella filling, and endless topping ideas, it’s one of those recipes you’ll come back to often. If you try it, leave a comment and let me know your favorite version—plain, Nutella banana crepes, or loaded with berries—and be sure to check out more brunch favorites and quick crepe recipe ideas for your next weekend table.