Detailed Nutella Crepes Recipe (French-Style)
What are Nutella Crepes?
Nutella crepes are thin, delicate French-style pancakes filled with creamy chocolate-hazelnut spread. Unlike American pancakes, crepes are flat, soft, and flexible, making them perfect for folding or rolling with sweet fillings.
Ingredients
For the Crepe Batter (8–10 crepes)
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 cup (125 g) |
| Eggs | 2 large |
| Milk | 1¼ cups (300 ml) |
| Water (optional, for lighter crepes) | ¼ cup (60 ml) |
| Melted butter | 2 tbsp (30 g) |
| Sugar | 1–2 tbsp |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
Filling & Toppings
- Nutella: 1–2 tablespoons per crepe
- Banana slices (optional)
- Strawberries (optional)
- Whipped cream (optional)
- Powdered sugar (optional)
- Chopped hazelnuts (optional)
- Chocolate sauce (optional)
Step-by-Step Instructions
1. Prepare the Batter
- Crack the eggs into a large mixing bowl.
- Add milk, water, melted butter, sugar, vanilla, and salt.
- Whisk until everything is well combined.
- Slowly add the flour while whisking continuously.
- Mix until the batter becomes smooth and thin.
Batter consistency:
It should be thinner than pancake batter, similar to light cream. If it feels too thick, add 1–2 tablespoons of milk.
Rest the Batter
Cover and let it rest for 20–30 minutes.
Why rest?
- Flour absorbs the liquid.
- The crepes become softer.
- The batter cooks more evenly.
2. Cook the Crepes
Equipment
- Non-stick frying pan (8–10 inch / 20–25 cm)
- Ladle or measuring cup
- Spatula
Method
- Heat the pan over medium heat.
- Lightly brush with butter.
- Pour about ¼ cup of batter into the center.
- Immediately swirl the pan to spread the batter into a thin circle.
- Cook for 45–60 seconds until:
- The surface looks dry.
- The edges start lifting.
- Light golden spots appear underneath.
- Flip carefully.
- Cook the second side for 15–30 seconds.
Repeat with remaining batter.
3. Add Nutella Filling
While the crepe is warm:
- Place the crepe on a plate.
- Spread 1–2 tablespoons of Nutella on half of the crepe.
- Add sliced fruit if desired.
- Fold into quarters or roll like a wrap.
Folding Styles
Triangle Style:
- Spread Nutella on half.
- Fold in half.
- Fold again into a triangle.
Rolled Style:
- Spread Nutella across the entire crepe.
- Roll tightly from one side.
Serving Ideas
Classic Nutella Crepe
- Nutella
- Powdered sugar
Nutella Banana Crepe
- Nutella
- Banana slices
- Chopped hazelnuts
Strawberry Chocolate Crepe
- Nutella
- Fresh strawberries
- Whipped cream
Dessert Café Style
- Nutella
- Vanilla ice cream
- Chocolate drizzle
- Hazelnut pieces
Storage
Batter:
- Store covered in the refrigerator for up to 24 hours.
- Stir before cooking.
Cooked Crepes:
- Keep in an airtight container for 2–3 days.
- Reheat briefly in a pan or microwave.
Common Mistakes & Fixes
Crepes tear easily
- Batter may be too thin.
- Crepe may not be cooked enough before flipping.
Crepes are too thick
- Add a little milk or water.
- Use less batter per crepe.
Crepes stick to the pan
- Pan may not be hot enough.
- Add a small amount of butter between batches.
Lumpy batter
- Whisk longer or strain the batter through a sieve.
Approximate Nutrition (1 Nutella crepe)
- Calories: ~250–350 kcal (depends on Nutella amount and toppings)
- Carbohydrates: ~35–45 g
- Fat: ~10–15 g
- Protein: ~6–8 g
This recipe gives soft, café-style crepes with a thin edge, tender center, and a rich Nutella filling.