Nutella Crêpes make a perfect afternoon snack! This easy recipe walks you through how to make crêpes from scratch, then slather with Nutella for a treat.
Have you ever gotten a round of applause from a group of 9-year-olds? When I was a personal chef, I once taught a crêpe cooking class for a 9-year-old birthday party. We had a full topping bar set up, with Nutella, berries, whipped cream, chocolate chips, and bananas. And when I grabbed my crepe pan, flipped my crepe in the air, and caught it? Spontaneous applause!
They all wanted to try, and most were successful! Will your family break into cheers when you flip your first crepe? Maybe, maybe not. But the point is that you can do this. And your kids can do this! French crêpes, while looking difficult and impressive to guests, are actually quite easy to master.
They are a frequent source of joy for my kids, and I encourage you to add them to your family repertoire as well!
Ingredients for Nutella Crêpes
- Flour: All-purpose flour works great here. You can also add in up to ⅓ cup whole wheat flour if you want to add more whole-grain into your crepes.
- Milk: I generally use 2%, but you can use whatever kind you have on-hand.
- Butter: Unsalted or salted, your choice!
- Eggs: Use large eggs for this recipe.
- Nutella: Can't have Nutella crepes without Nutella! But of course, you can substitute another chocolate hazelnut spread if you'd like.
How to Make Crepes With Nutella
- Combine 1 cup all-purpose flour, 1 cup milk, ½ cup water, 2 eggs, 2 tablespoons melted butter, and ½ teaspoon salt in a blender, and blend until the mixture is smooth—about 10 seconds. The batter should be much thinner than pancake batter, closer to the consistency of heavy cream.
2. Let the batter rest for at least an hour, and up to overnight.
3. Once your batter is ready, heat a crêpe pan, nonstick or well-seasoned cast-iron skillet on medium, and grab a stick of butter. Cut off a sliver of butter, swirl it around your pan, and then use a paper towel to coat the pan evenly.
4. Pour about ¼ cup of batter directly in the center of the pan, then quickly lift the pan up and roll your wrist around as you hold it, so that the batter spreads out in a thin even layer over the pan.
5. Cook until you see the lacy edges begin to brown, then use a non-scratch spatula to flip your crêpe and cook the other side. Or be brave, loosen them with the spatula, and toss them up in the air to flip.
6. Repeat the butter coating on the pan before each crêpe. And remember, it’s totally ok to ruin the first crêpe. You’re very likely not going to get the amount of batter, the swirling around the pan, and the cook time right on the first one. If it’s terrible, throw it out and start again.
7. As you finish your crêpes, stack them on a plate separated by squares of wax paper or parchment paper.
8. Spread each crêpe with a generous tablespoon of Nutella.
9. Roll up or fold over twice to make a triangular packet, then serve.
Serving Crepes and Nutella
Now that you have your Nutella crepes, how do you want to serve them? They are delicious on their own of course, but they are particularly delicious with fresh fruit. Fresh strawberries and raspberries work well. And of course banana Nutella crepes are a classic! Just slice bananas and tuck them inside your Nutella crepe. Or serve bananas on the side. Whipped cream and/or a little powdered sugar sprinkled on top is also lovely.
How to Store Nutella Crepes
You will probably have extra crepes. Whatever you don’t eat, you can wrap up and store in the refrigerator or freezer. If you freeze them, thaw in the refrigerator before using. When you’re ready to eat one, heat it gently in the microwave for 15 seconds.
Nutella Crepe FAQs
Resting is important because the starch in the flour has time to absorb liquid, air bubbles rise to the surface and are released, and the gluten which develops when you mix the batter has a chance to relax (while gluten in a nice chewy artisan bread loaf is appreciated, not so in a crepe).
You can't go wrong with just butter and sugar or just nutella. My girls also particularly love the combination of whipped cream, strawberries, and chocolate chips. And savory crêpes are a great option too! Ham and cheese or eggs with crumbled up bacon are delicious for breakfast, or really any meal of the day. And crêpes are an excellent vehicle for leftovers!
Nutella Crepes Recipe Tips
- If your Nutella is too hard to spread, scoop some into a bowl and microwave it for 5-10 seconds. Once it has softened a little, it will be easier to spread.
- Make sure you adjust the heat on your stove as you are working with your crêpes. You can always peek with your spatula to see if the crêpe is ready to flip—you want a nice golden brown pattern on it. Crêpes should take about 1 minute to cook on the first side, and 30-60 seconds on the second side. If it’s going slower than that, turn your heat up a bit. If you’re turning more quickly than that, turn it down.
- Crêpe batter can be easily made in advance. Make the mixture the night before and refrigerate it until the next morning.
- If you love to make crepes, investing in a crepe pan is worthwhile. I use a Cuisinart brand crêpe pan—it’s a sturdy pan, fairly heavy for its size, which means it conducts heat nicely so you get an even cook on your crêpes. And its sides are fairly low, which helps you get your spatula under the crêpe to flip it. Plus, since I don’t use it for anything else, its nonstick coating doesn’t get scratched up by an oblivious child or, ahem, husband.
Other Delicious Crêpe Recipes
Now that you can make your own crepes, I hope you're hooked! Here are a few of my other favorite crepe recipes.
If you try this Nutella Crepe recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
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Nutella Crepes Recipe
Equipment
Ingredients
- 1 cup flour
- 1 cup milk
- ½ cup water
- 2 eggs
- 2 tablespoons butter melted
- ½ teaspoon kosher salt
- 2 tablespoons butter for cooking
- 8 tablespoons Nutella spread
Instructions
- Combine the flour, milk, water, eggs, butter, and salt in a blender, and blend until the mixture is smooth—about 10 seconds. The batter should be much thinner than pancake batter—closer to the consistency of heavy cream.
- Let the batter rest for at least an hour, and up to overnight.
- When your batter is ready, heat your crêpe pan or nonstick skillet on medium, cut off a sliver of butter, and swirl it around your pan. Then use a paper towel to coat the pan evenly.
- Pour about ¼ cup of batter directly in the center of the pan, then quickly lift the pan up and roll your wrist around as you hold it, so that the batter spreads out in a thin even layer over the pan.
- Cook until you see the lacy edges begin to brown, then use a non-scratch spatula to flip your crêpe and cook the other side.
- Keep an eye on your heat—you want the crêpes to cook for about 1 minute on the first side, and 30-60 seconds on the second side so they won't burn before they are cooked through.
- Repeat with the rest of your crêpes, including buttering the pan between each.
- As you finish your crêpes, stack them on a plate separated by squares of wax paper or parchment paper.
- Spread each crêpe with a generous tablespoon of Nutella.
- Roll up or fold over twice to make a triangular packet.
Notes
Nutrition
Instagram Users: Now that you've made this recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your own Nutella crepes!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
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