Nutella Crêpes
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These French Nutella Crêpes are thin, tender, and filled with warm, creamy Nutella for an irresistible chocolate-hazelnut treat. The crêpe batter is made with eggs, whole milk, flour, and sugar, then rested for two hours to help create flexible crêpes that fold without tearing. Fill them while they’re still warm so the Nutella spreads beautifully.
Pair with an Italian Fruit Salad and Loaded Vegetarian Quiche for a filling breakfast.
Quick Look: Nutella Crêpes
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours and 15 minutes
- Servings: 10
- Dietary Info: Vegetarian
- Method: Stovetop
- Technique: Rest the batter, quickly swirl it into a thin layer, then cook briefly on both sides
- Flavor/Texture: Thin, tender, lightly sweet, buttery, with creamy chocolate-hazelnut filling
A Little Taste of France
I lived the first six years of my life in Paris, France, so the smell of real crêpes will always take me back to the cobblestone streets of Paris. Years later, when my family lived in the Bay Area of California, I spent Saturdays working at the Saratoga and Palo Alto farmers markets, making crêpes alongside a French man named Antoine. He taught me the ins and outs of crêpe making, and eating!
Those memories are part of why I love this recipe so much. The batter can even be made days in advance and stored in the fridge, making these crêpes a wonderful choice for breakfast, lunch, a snack, or dessert. Whether you fill them with Nutella, fresh fruit, or take them in a savory direction, I hope you enjoy them with the people you love.
If you want an entire breakfast spread, make sure to try my Spinach Frittata, Lemon Loaf Cake, and Banana Oatmeal Bars.
Made With Amore,
Table of Contents
Simple Ingredients
You only need a handful of basic ingredients to make the thin, tender crêpes, plus Nutella for the filling.
- Eggs: Help give the crêpes structure while keeping them tender and flexible.
- Whole Milk: Creates a smooth, thin batter and gives the crêpes a tender texture.
- All-Purpose Flour: Provides the structure for the crêpes. Whisk it in gradually to help prevent lumps.
- Neutral Oil: A little mild oil keeps the batter tender without adding a strong flavor.
- Homemade Nutella: The creamy chocolate-hazelnut spread is added to the warm crêpes so it softens and spreads easily.
See recipe card for full information on ingredients and quantiti
Variations & Substitutions
- Nutella and Fruit: Spread the warm crêpes with Nutella, then add sliced strawberries, bananas, or fresh raspberries before folding. The fruit adds a fresh contrast to the rich chocolate-hazelnut filling.
- Nutella and Hazelnuts: Add chopped toasted hazelnuts over the Nutella for extra crunch and even more hazelnut flavor.
- Fruit-Filled: Skip the Nutella and fill the crêpes with your favorite fruit jam, my Easy Lemon Curd Recipe, cinnamon sugar, or fresh strawberries and whipped cream. You’ll like my Strawberry Shortcake Biscuits.
- Savory Crêpes: The batter is only lightly sweet, so you can also take these in a savory direction. Try fillings like ham and Gruyère, sautéed mushrooms and cheese, or spinach and cheese. Pair with a side of this Hash Brown Breakfast Casserole.
How to Make Nutella Crêpes
The key is to work quickly with the thin batter, swirling it across the pan before it has a chance to set. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- In a large mixing bowl, whisk the eggs, sugar, and salt until well combined. Add 1 cup of the milk and whisk again.
- Gradually whisk in the flour until smooth.
- Pour in the remaining 1 cup milk and the oil, then whisk until you have a thin, smooth batter. A few tiny lumps are fine.
- Cover and refrigerate for 2 hours. This helps the flour fully hydrate and gives you tender, flexible crêpes. Give the batter a gentle whisk before cooking.
- Heat a 9 or 10-inch nonstick skillet or crêpe pan over medium heat. Add a small amount of butter and swirl to lightly coat the pan. Pour about ¼ cup batter into the center of the pan.
- Immediately lift and tilt the pan in a circular motion so the batter spreads into a very thin, even layer.
- Cook for 45-60 seconds, until the top looks set and the edges begin to lift.
- Flip with a thin spatula and cook the second side for 15-30 seconds.
- Transfer to a plate and spread 1-2 tablespoons of Homemade Nutella over the warm crêpe.
- Fold in half.
- Fold again into a triangle.
- Continue with the remaining batter, adding a little butter to the pan as needed. Serve warm with powdered sugar, if desired
Nutella Crêpes FAQs
The batter should be thin enough to quickly spread across the pan when you tilt and swirl it. If it isn’t spreading easily, whisk in milk 1 tablespoon at a time until you reach the right consistency.
The crêpe may need a little more cooking time before flipping. Wait until the surface looks set and the edges begin to lift easily from the pan. Using a thin spatula also makes flipping easier.
No. Use just a very thin coating of butter and add more as needed. Too much butter can make it harder for the batter to spread evenly.
The crêpe batter can be made ahead and stored covered in the refrigerator for up to 2 days. Give it a gentle whisk before cooking.
Serving Suggestions
Serve these nutella crêpes warm with a dusting of powdered sugar and your favorite toppings. On the side, I like to add a Breakfast Sandwich, Vegetarian Breakfast Casserole, or yogurt with Homemade Granola. For a more decadent dessert, pair them with Thick Italian Hot Chocolate, or keep the nutella theme and make a Nutella Milkshake using Homemade Nutella.
My Pro Tips
Recipe Tips
- Keep the batter thin. If it doesn’t spread quickly when you tilt the pan, add milk 1 tablespoon at a time.
- Rest the batter for 2 hours. This gives the flour time to hydrate and helps create tender, flexible crêpes.
- Use the first crêpe as your test. Adjust the heat or batter consistency before cooking the rest.
- Swirl immediately. Quickly tilt the pan as soon as you add the batter so it spreads into a thin, even layer.
- Fill while warm. The Nutella softens and spreads easily over the warm crêpe without tearing it.
More Sweet Breakfast Recipes
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Nutella Crepes
Ingredients
French Crêpe Batter
- 3 large eggs
- 3 tablespoons granulated sugar
- ¼ teaspoon fine sea salt
- 2 cups whole milk, divided
- 1 cup all-purpose flour
- 1 tablespoon mild neutral oil, such as avocado, canola, or vegetable oil
- Unsalted butter, as needed for the skillet
Nutella Filling
- 1 cup Nutella, about 1-2 tablespoons per crêpe
- Powdered sugar, optional, for serving
Instructions
- Make the batter. In a large mixing bowl, whisk the eggs, sugar, and salt until well combined. Add 1 cup of the milk and whisk again.
- Add the flour. Gradually whisk in the flour until smooth. Pour in the remaining 1 cup milk and the oil, then whisk until you have a thin, smooth batter. A few tiny lumps are fine.
- Rest the batter. Cover and refrigerate for 2 hours. This helps the flour fully hydrate and gives you tender, flexible crêpes. Give the batter a gentle whisk before cooking.
- Heat the pan. Heat a 9- or 10-inch nonstick skillet or crêpe pan over medium heat. Add a small amount of butter and swirl to lightly coat the pan.
- Pour and swirl. Pour about ¼ cup batter into the center of the pan. Immediately lift and tilt the pan in a circular motion so the batter spreads into a very thin, even layer.
- Cook and flip. Cook for 45-60 seconds, until the top looks set and the edges begin to lift. Flip with a thin spatula and cook the second side for 15-30 seconds.
- Add the Nutella. Transfer to a plate and spread 1-2 tablespoons Nutella over the warm crêpe. Fold in half, then fold again into a triangle.
- Repeat and serve. Continue with the remaining batter, adding a little butter to the pan as needed. Serve warm with powdered sugar, if desired.
Notes
- Pair with an Italian Fruit Salad and Loaded Vegetarian Quiche for a filling breakfast.
- Keep the batter thin. If it doesn’t spread quickly when you tilt the pan, add milk 1 tablespoon at a time.
- Rest the batter for 2 hours. This gives the flour time to hydrate and helps create tender, flexible crêpes.
- Use the first crêpe as your test. Adjust the heat or batter consistency before cooking the rest.
- Swirl immediately. Quickly tilt the pan as soon as you add the batter so it spreads into a thin, even layer.
- Fill while warm. The Nutella softens and spreads easily over the warm crêpe without tearing it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the most authentic French Crepe recipe. It gives the best results every time!