Nutella crepes are the kind of breakfast that makes a regular morning feel special. Thin, buttery crepes wrapped around rich, warm hazelnut-chocolate spread—what’s not to love? You don’t need fancy tools, and the batter comes together in minutes with pantry staples.
Whether you’re making them for a cozy weekend or a quick weekday treat, this recipe is simple, flexible, and always a hit. Add fruit, a dusting of powdered sugar, or keep it classic with just Nutella and a smile.
What Makes This Recipe So Good
- Fast and fuss-free: The batter blends in one bowl and rests briefly while you heat the pan.
- Everyday ingredients: Flour, eggs, milk, and butter are likely already in your kitchen.
- Perfect texture: Thin and tender crepes that fold without cracking or turning rubbery.
- Customizable: Add bananas, strawberries, or chopped nuts for extra flavor and crunch.
- Make-ahead friendly: Cook crepes now and reheat later for stress-free mornings.
Shopping List
- All-purpose flour – For structure without heaviness.
- Eggs – Bind the batter and create that classic crepe texture.
- Milk – Whole milk is best, but 2% works too.
- Water – Helps keep the batter light and thin.
- Unsalted butter – Melted for the batter, plus more for the pan.
- Sugar – Just a touch to balance flavors.
- Vanilla extract – Optional, but adds warmth.
- Salt – A small pinch brightens everything.
- Nutella – The star of the show.
- Optional toppings: Sliced bananas, strawberries, chopped hazelnuts, powdered sugar, whipped cream.
Step-by-Step Instructions
- Mix the dry ingredients. In a medium bowl, whisk 1 cup all-purpose flour, 1 tablespoon sugar, and a pinch of salt until combined.
- Whisk in the wet ingredients. Add 2 large eggs, 3/4 cup milk, and 1/2 cup water. Whisk until smooth, then whisk in 2 tablespoons melted unsalted butter and 1 teaspoon vanilla.
The batter should be thin, like heavy cream.
- Rest the batter. Let it sit for 10–15 minutes at room temperature. This helps the flour hydrate and makes softer crepes. If you have time, 30 minutes is even better.
- Preheat the pan. Heat a nonstick skillet or crepe pan (8–10 inches wide) over medium heat.
Lightly brush with butter. The pan is ready when a drop of water sizzles on contact.
- Pour and swirl. Lift the pan off the heat. Pour in about 1/4 cup of batter, then tilt and swirl so it spreads thinly across the surface.
Return to heat.
- Cook the first side. Cook 45–60 seconds, until the edges lift and the underside is lightly golden. Bubbles may appear—that’s good.
- Flip gently. Use a thin spatula to loosen the edges, then flip. Cook 15–30 seconds on the second side.
Slide onto a plate and cover with a clean towel to keep warm.
- Repeat. Butter the pan lightly as needed and continue until all batter is used. You should get 8–10 crepes.
- Warm the Nutella. For easy spreading, microwave Nutella in a small bowl for 10–15 seconds or set the jar in warm water.
- Fill and fold. Spread 1–2 tablespoons of Nutella over one side of each warm crepe. Add fruit if you like.
Fold in half, then in half again to form triangles, or roll into cigars.
- Finish with toppings. Dust with powdered sugar, add a dollop of whipped cream, or sprinkle chopped hazelnuts for crunch.
- Serve right away. Crepes are best warm and soft, with the Nutella slightly melted.
Storage Instructions
- Refrigerate crepes (unfilled): Stack with parchment between each and wrap tightly. Keep up to 3 days.
- Freeze crepes: Layer with parchment, seal in a freezer bag, and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in a nonstick skillet over low heat or microwave in short bursts.
Add Nutella after reheating to keep the texture smooth.
- Leftover filled crepes: Store for 1 day in the fridge. Reheat gently; note that fruit may release moisture.
Health Benefits
- Protein from eggs and milk: Helps keep you satisfied longer than many sugary breakfasts.
- Portion control built in: Crepes are thin, so you can enjoy a treat with a lighter feel compared to thick pancakes.
- Opportunity for fruit: Add strawberries, bananas, or blueberries for fiber, vitamins, and natural sweetness.
- Energy boost: Carbs from flour and natural fats from butter and hazelnuts provide quick and steady energy for busy mornings.
Remember, Nutella crepes are a sweet treat. If you want a lighter option, use less spread, add more fruit, or try a smaller crepe.
You can also swap in a portion of whole-wheat pastry flour for extra fiber while keeping the texture soft.
What Not to Do
- Don’t skip the rest time. It makes a noticeable difference in tenderness and prevents tearing.
- Don’t overheat the pan. Too hot and the batter sets before you can swirl, leaving thick, uneven crepes that burn quickly.
- Don’t use cold Nutella. It’s harder to spread and can tear your crepes. Warm it slightly first.
- Don’t overload the filling. A little goes a long way. Too much Nutella or fruit makes crepes soggy and hard to fold.
- Don’t force the flip. If it sticks, give it another 10–15 seconds.
Properly cooked crepes release easily.
Variations You Can Try
- Berry Bliss: Add sliced strawberries and a drizzle of honey over the Nutella, then finish with powdered sugar.
- Banana Hazelnut Crunch: Layer banana slices with Nutella and sprinkle chopped toasted hazelnuts for texture.
- Chocolate Orange: Add a little orange zest to the batter and top the Nutella with thin orange segments.
- Salted Caramel Drizzle: Keep the Nutella filling simple, then add a light drizzle of salted caramel on top.
- Peanut Butter Twist: Spread a thin layer of peanut butter under the Nutella for a sweet-and-salty combo.
- Gluten-Free: Use a cup-for-cup gluten-free flour blend. Add a splash more milk if the batter seems thick.
- Dairy-Free: Use a neutral oil instead of butter and swap dairy milk for almond or oat milk. Choose a dairy-free chocolate-hazelnut spread.
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FAQ
Do I need a special crepe pan?
No.
A good nonstick skillet works well. Aim for 8–10 inches wide for easy flipping and consistent size.
Why are my crepes tearing?
Common causes are batter that’s too thick, skipping the rest time, or trying to flip too soon. Thin the batter with a splash of milk, rest it at least 10 minutes, and wait until the edges lift before flipping.
How can I keep crepes warm while I cook the rest?
Stack them on a plate and cover with a clean kitchen towel.
For longer holds, keep them in a 200°F (95°C) oven covered with foil to prevent drying.
Can I make the batter the night before?
Yes. Cover and chill the batter up to 24 hours. Stir well before cooking, and add a tablespoon of milk if it thickened too much in the fridge.
What if I don’t have Nutella?
Use any chocolate-hazelnut spread, chocolate almond spread, or even melted chocolate mixed with a splash of cream.
Peanut butter with a little honey is great too.
How thin should the batter be?
Think heavy cream. It should flow easily around the pan when you tilt it. If it doesn’t swirl smoothly, whisk in 1–2 tablespoons of milk at a time until it does.
Can I make mini crepes?
Absolutely.
Use a smaller skillet or pour less batter into a standard pan. They’re great for kids or for a brunch spread with multiple fillings.
What’s the best way to reheat without drying them out?
Warm them in a covered skillet over low heat or microwave covered with a damp paper towel in short bursts. Fill after reheating for the best texture.
Final Thoughts
Nutella crepes are simple, delicious, and endlessly adaptable.
With a few basic ingredients and a little swirling in the pan, you get a café-style breakfast at home. Keep the batter thin, don’t rush the flip, and go easy on the filling. From weekday mornings to special occasions, this chocolatey treat is always the right call—especially with fresh fruit and a light snowfall of powdered sugar on top.
Nutella Crepes Easy Homemade Chocolate Breakfast Treat – Simple, Sweet, and So Satisfying
Ingredients
- All-purpose flour – For structure without heaviness.
- Eggs – Bind the batter and create that classic crepe texture.
- Milk – Whole milk is best, but 2% works too.
- Water – Helps keep the batter light and thin.
- Unsalted butter – Melted for the batter, plus more for the pan.
- Sugar – Just a touch to balance flavors.
- Vanilla extract – Optional, but adds warmth.
- Salt – A small pinch brightens everything.
- Nutella – The star of the show.
- Optional toppings: Sliced bananas, strawberries, chopped hazelnuts, powdered sugar, whipped cream.
Instructions
- Mix the dry ingredients. In a medium bowl, whisk 1 cup all-purpose flour, 1 tablespoon sugar, and a pinch of salt until combined.
- Whisk in the wet ingredients. Add 2 large eggs, 3/4 cup milk, and 1/2 cup water. Whisk until smooth, then whisk in 2 tablespoons melted unsalted butter and 1 teaspoon vanilla.The batter should be thin, like heavy cream.
- Rest the batter. Let it sit for 10–15 minutes at room temperature. This helps the flour hydrate and makes softer crepes. If you have time, 30 minutes is even better.
- Preheat the pan. Heat a nonstick skillet or crepe pan (8–10 inches wide) over medium heat.Lightly brush with butter. The pan is ready when a drop of water sizzles on contact.
- Pour and swirl. Lift the pan off the heat. Pour in about 1/4 cup of batter, then tilt and swirl so it spreads thinly across the surface.Return to heat.
- Cook the first side. Cook 45–60 seconds, until the edges lift and the underside is lightly golden. Bubbles may appear—that’s good.
- Flip gently. Use a thin spatula to loosen the edges, then flip. Cook 15–30 seconds on the second side.Slide onto a plate and cover with a clean towel to keep warm.
- Repeat. Butter the pan lightly as needed and continue until all batter is used. You should get 8–10 crepes.
- Warm the Nutella. For easy spreading, microwave Nutella in a small bowl for 10–15 seconds or set the jar in warm water.
- Fill and fold. Spread 1–2 tablespoons of Nutella over one side of each warm crepe. Add fruit if you like.Fold in half, then in half again to form triangles, or roll into cigars.
- Finish with toppings. Dust with powdered sugar, add a dollop of whipped cream, or sprinkle chopped hazelnuts for crunch.
- Serve right away. Crepes are best warm and soft, with the Nutella slightly melted.