Nutella Crepe Recipe & 3 Ways to Fold Crepes

Nutella Crepe Recipe is a combination of a basic crepe and rich chocolate hazelnut spread that you try once and fall in love forever with. The tender crêpe envelopes the filling, giving you a perfect piece of heaven in each bite, whether for breakfast or as a snack. No time like the present to enjoy these delicious Nutella Crepes.

Crepe Recipes| Pancake Recipes

Nutella Crepe Recipe is a combination of a basic crepe and rich chocolate hazelnut spread that you try once and fall in love forever with. The tender crêpe envelopes the filling, giving you a perfect piece of heaven in each bite, whether for breakfast or as a snack. No time like the present to enjoy these delicious Nutella Crepes.

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What are crepes made of?

Basic Crepe recipe uses flour, eggs, milk, butter and a pinch of salt. Sometimes the milk can be replaced with buttermilk or even water, for a different flavor and texture. Butter in the crepe recipe is also sometimes replaced with oil. A small amount of sugar is usually added if you like some color on your crepes.

Crepes are made of the same ingredients as German Pancakes or Dutch Baby Pancakes, the only difference is the proportions of those ingredients and the method of cooking.

Can this Crepe Recipe be filled with anything else?

YES! Change up the filling in this crepe recipe to fresh fruits or berries, jams, custards or curds and have a different flavor depending on the filling. Read along to see different ways to fold the Nutella crepes too!

I am not a morning person. I am a stay-up-late-until-you-fall-asleep-on the couch kind of person. Therefore, getting up bright and early for breakfast is usually not my thing.

But, when I do want to serve my family a nice breakfast I pick something that I can prep the night before, so that on the morning of all I have to do is either put it in the oven, give it a quick toss in the skillet or as with this Nutella Crepe recipe, just stuff them with a filling of choice (aka Nutella).

Nutella Stuffed Crepes are one of those things you try once and fall in love forever. The tender crepe recipe envelopes the rich chocolate hazelnut spread can be made ahead, which makes it perfect for breakfast. Change up the filling in this Nutella Crepe recipe and have a different flavor depending on the filling.

Can this Nutella Crepe Recipe be made ahead?

This crepe recipe can be made ahead, which makes it perfect for breakfast. Crepes are one of those things that actually benefit from a prolonged stay in the fridge. While cooking crepes with fresh batter is totally possible, cooking them once the gluten has developed and bound the flour and water into a tight web is definitely easier.

It just holds together better, doesn’t tear as you try to flip it and has that slightly chewy texture that I absolutely love.

So if you wanted, you could make the batter the night before and just cook them in the morning, or you can cook the crepes the night before, cover with wrap and leave the plate at room temperature until morning when you or each family member can fill the crepes with their favorite fillings.

Nutella Crepe Recipe is a combination of a basic crepe and rich chocolate hazelnut spread that you try once and fall in love forever with. The tender crêpe envelopes the filling, giving you a perfect piece of heaven in each bite, whether for breakfast or as a snack. No time like the present to enjoy these delicious Nutella Crepes.

This recipe makes crepes that can be used both for sweet as well as savory fillings. If you were to go ahead and use the crepes for savory filling though I would probably cut the sugar amount from 1 tablespoon to 1 teaspoon.

Now, enjoy!

Nutella Crepes & 3 Ways to Fold Crepes

Ingredients for Basic Crepes 

  • 6 large eggs
  • 1 tsp salt
  • 1 Tbsp granulated sugar
  • 1 1/2 cups all-purpose flour
  • 4 cups milk
  • 1/4 cup melted and cooled butter or oil

To Stuff the Nutella Crepe

  • Nutella or any other Chocolate Hazelnut spread
  • Toasted Almond Flakes

Also:

  • Non-stick pan
  • Rubber spatula

To make Nutella Crepes with a blender or a mixer (option 1)

To a blender or a mixer add eggs, sugar, salt & flour. Turn on high and let it blend just until combined.

Through the top opening in the lid slowly add the milk until the batter is of homogeneous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed.

Lastly, add the oil and whiz for about 30 seconds. At this point, the batter can be used right away, or put in the fridge and used next day. If using right away, skim off the foam from the top and discard. If using next day, stir thoroughly for about 30 seconds before using.

Nutella Crepe Recipe is a combination of a basic crepe and rich chocolate hazelnut spread that you try once and fall in love forever with. The tender crêpe envelopes the filling, giving you a perfect piece of heaven in each bite, whether for breakfast or as a snack. No time like the present to enjoy these delicious Nutella Crepes.

To make with a whisk and a bowl (option 2)

Add the eggs, sugar, salt & flour to a large bowl and whisk until thick batter forms.

Then, slowly add the milk about 1/2 cup at a time, whisking each time to form a smooth, clump-free batter before adding more milk.

Once all milk has been added, pour in the melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.

How to Cook the Nutella Crepes

Using a non-stick skillet (option 1)

Thoroughly heat a non-stick skillet over medium heat. Once the pan is hot, tilt the skillet at a 45-degree angle and ladle the batter over the raised side trying to cover the top, while allowing it drizzle down as you pour.

Next, swirl the pan around until the bottom is covered with batter, adding more to cover any gaps. Do not pour too much at a time or the crepes will be too thick. You want to just barely coat the bottom of the pan. It might take a couple ladles to figure out how much you will need per your size of the pan, but once you have just continued pouring about the same amount.

When the sides of the crepe have started to lift away from the pan, go around the pan with a rubber spatula releasing the side of the crepe. Then gently slide the spatula under the middle of the crepe and flip it over. Cook for about 20-30 seconds and invert onto a dish. Cook the rest of the crepes in the above manner.

Nutella Crepe Recipe is a combination of a basic crepe and rich chocolate hazelnut spread that you try once and fall in love forever with. The tender crêpe envelopes the filling, giving you a perfect piece of heaven in each bite, whether for breakfast or as a snack. No time like the present to enjoy these delicious Nutella Crepes.

Using a regular skillet (option 2)

If you do not have a non-stick skillet, heat your regular skillet thoroughly on medium-high heat. Using a pastry brush, brush the bottom with oil. Add the batter in an above-described manner and continue cooking the same way as you would with a non-stick skillet (see instructions above). After the first crepe, reduce heat to medium and cook the rest of the crepes over medium heat.
*Tip – if you want the crepes to have a lacey appearance with lots of tiny holes, brush the hot skillet with an oiled brush right before pouring the batter.

To fill crepes, use any one method as seen below.

How to Fold the Nutella Crepes

1. Hexagon Overlapping Fold – spread filling in a thin layer in the middle of the crepe leaving about a 2-3 inch unfilled space around the edges. Next, fold the unfilled edge towards the middle, now go around the crepe and fold towards the middle 5 more times, creating an overlap with each fold.

Nutella Stuffed Crepes & 3 Ways to Fold Them | By LetTheBakingBeginBlog.com | @Letthebakingbgn

2. Tuck & Roll the Nutella Crepe
Spread filling all over the crepe. Fold the right and left side towards the middle overlapping slightly. Start rolling away from yourself until you have a roll.

Nutella Crepe Recipe is a combination of a basic crepe and rich chocolate hazelnut spread that you try once and fall in love forever with. The tender crêpe envelopes the filling, giving you a perfect piece of heaven in each bite, whether for breakfast or as a snack. No time like the present to enjoy these delicious Nutella Crepes.

3. Crepe Suzette Style Fold
Spread filling all over the crepe. Fold the crepe in half. Now fold it in half one more time. You can leave it as is, or fold it in half one more time.

Nutella Stuffed Crepes & 3 Ways to Fold Them | By LetTheBakingBeginBlog.com | @Letthebakingbgn

And there you have it! A recipe for the best crepe recipe and three ways you can fill them! Enjoy!

Nutella Stuffed Crepes & 3 Ways to Fold Them | By LetTheBakingBeginBlog.com | @Letthebakingbgn

Check out these OTHER recipes for both SWEET and SAVORY crepes

 

Nutella Crepes & 3 Ways to Fold Them

4.5 from 4 votes

Delicious crepes stuffed with most favorite filling ever - Nutella. Follow the easy to follow photo instruction tutorial and you're sure to become a crepe rolling pro!

Author: Marina | Let the Baking Begin
Course: Breakfast, Dessert
Cuisine: American, French
Calories: 263 kcal
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8 people

Ingredients

Basic Crepe Batter Ingredients

  • 6 large eggs
  • 1 tsp salt
  • 1 Tbsp sugar
  • cups all-purpose flour
  • 4 cups milk
  • ¼ cup melted butter or oil

Also:

  • Nonstick pan
  • Rubber spatula

Instructions

How to make the Nutella Crepe Batter:

  1. To make with a blender or a mixer: To a blender or a mixer add eggs, sugar, salt & flour. Turn on high and let it blend until combined. 
  2. Through the top opening in the lid slowly add the milk until the batter is of homogeneous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed. 

  3. Lastly, add the oil and whiz for about 30 seconds. At this point, the batter can be used right away, or put in the fridge and used next day. If using right away, skim off the foam from the top and discard. If using next day, stir thoroughly for about 30 seconds before using.

  4. To make with a whisk and a bowl: add the eggs, sugar, salt & flour to a large bowl and whisk until thick batter forms. Slowly add the milk about ½ cup at a time, whisking each time to form a smooth, clump-free batter before adding more milk. Once all milk has been added, pour in the melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.

How to Cook the Crepes

  1. Using nonstick skillet

    thoroughly heat a nonstick skillet over medium heat. Once the pan is hot, tilt the skillet at a 45-degree angle and ladle the batter over the raised side trying to cover the top, while allowing it drizzle down as you pour. Swirl the pan around until the bottom is covered with batter, adding more to cover any gaps. Do not pour too much at a time or the crepes will be too thick. You want to just barely coat the bottom of the pan. It might take a couple ladles to figure out how much you will need per your size of the pan, but once you have, just continue pouring about the same amount. 

  2. When the sides of the crepe have started to lift away from the pan, go around the pan with a rubber spatula releasing the side of the crepe. Then gently slide the spatula under the middle of the crepe and flip it over. Cook for about 20-30 seconds and invert onto a dish. Cook the rest of the crepes in the above manner.

  3. Using a regular skillet - If you do not have a nonstick skillet, heat your regular skillet thoroughly on medium-high heat. Using a pastry brush, brush the bottom with oil. Add the batter in an above-described manner and continue cooking the same way as you would with a nonstick skillet (see instructions above). After the first crepe, reduce heat to medium and cook the rest of the crepes over medium heat.
  4. *Tip – if you want the crepes to have a lacey appearance with lots of tiny holes, brush the hot skillet with an oiled brush right before pouring the batter.

To fill crepes use any one method as described below:

  1. Hexagon Overlapping Fold – spread filling in a thin layer in the middle of the crepe leaving about a 2-3 inch unfilled space around the edges. Fold the unfilled edge towards the middle, now go around the crepe and fold towards the middle 5 more times, creating overlap with each fold.

  2. Tuck & Roll Crepe - Spread filling all over the crepe. Fold the right and left side towards the middle overlapping slightly. Start rolling away from yourself until you have a roll.
  3. Crepe Suzette Style Fold - Spread filling all over the crepe. Fold the crepe in half. Now fold it in half one more time. You can leave it as is, or fold it in half one more time.
Nutrition Facts
Nutella Crepes & 3 Ways to Fold Them
Amount Per Serving
Calories 263 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Cholesterol 150mg 50%
Sodium 441mg 18%
Potassium 231mg 7%
Total Carbohydrates 25g 8%
Sugars 7g
Protein 10g 20%
Vitamin A 11.1%
Calcium 16.2%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

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Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!


P.S. Are you a night owl or are you the bright and early kind of person that makes me green with envy, haha! the good kind, of course. Also, what is your favorite breakfast?

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  • Sabina Carlozzo

    I love the way you served them! I just feel bad about the eggs (too much suffering behind it) and I’m going to try it the vegan way.
    I’ve found a nice recipe.

    · Reply
    • 9

      Tried out for the very first time and came out perfect!! thanks for sharing this recipe:.)

      · Reply
  • […] crepes (made following this crepe recipe) 1/2 cup chopped mushrooms 1/2 cup diced ham / polish sausage / cooked shredded chicken / or other […]

    · Reply
  • Michelle gibb

    These came out perfect. Thank you for the recipe. We love making crepes in our house and I had struggled to find the perfect recipe!

    · Reply
  • First of all, these look amazing! I haven’t mastered crepes yet, but can’t wait to so I can try these. Pinned it! 😀
    Sadly, the reason I found your post is because a person is stealing the recipes and photos of bloggers and posting them on her Facebook page. I did a Google image search and found yours immediately.
    She stole one of my recipes and I’ve reported her to Facebook. It will be more effective if they get reports from other bloggers.
    Anyway, I just wanted to let you know.

    · Reply
    • Hi Anne!
      Thank you so much for stopping by and letting me know about this situation. I will go ahead and report this too. I will remove the link from your post after I copy it, just so that she doesn’t get the traffic.
      Unfortunately, this particular post gets stolen quite a bit 🙁

      · Reply
  • […] Nutella-stuffed crepes…need I say […]

    · Reply
  • Michelle

    I’m curious, is it possible to store the crepe batter for days? And how long can ready made crepes be stored for?

    · Reply
    • Hi Michelle,
      Crepe batter stores really well even for a couple days. I haven’t held it longer than 3 days in the fridge, so can not tell you beyond that. Just make sure to stir it before starting to cook the crepes.

      Ready made crepes can be stored in the fridge for a day or two as well. If you’re not going to eat them right away, I would take a stick of butter and go over each crepe as soon as you transfer the crepe to the plate from the skillet, before placing the next crepe over. The warmth of the crepe melts the butter and allows it to be smoothed over very easily.

      · Reply
  • […] Read full story […]

    · Reply
  • Jut found you! Love our recipes……this dessert is on the menu for Sunday’s dessert…..will be back often….

    Have a great weekend……
    Lois

    · Reply
  • National Crêpe Day Is Here!

    […] Nutella Stuffed Crepes & 3 Ways to Fold Them – Let the Baking Begin! […]

    · Reply
  • Melissa

    I used fat free milk and after 2 cups, reached desired consistency. I think that makes a big difference.

    · Reply
  • Deb Taylor

    Looks delicious!. Can these be frozen? I need something I can make for a large event but need to make ahead and freeze.

    · Reply
  • KelLy

    My crepes were way to runny. Tips??

    · Reply
    • Crepe batter is always runny, it’s almost wAter-like. If it tears as you bake them, just let the batter sit for an hour or so and it will help.

      · Reply
  • Nutella Stuffed Crepes & 3 Ways to Fold Them | FoodTryCook

    […] How to make See on: letthebakingbeginblog.com […]

    · Reply
  • thankyou for recipe, i will try make this

    · Reply
  • […] Nutella Stuffed Crepes — via Let the Baking Begin! […]

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  • 5 Amazing and Delicious Crepe Recipes | Eatthis.today

    […] 5. Nutella Stuffed Crepes by Let the Baking Begin! Get the Recipe here. […]

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  • 21 Nutella Recipes You Won't Want to Live Without

    […] Are crepes a favorite at your house like they are mine? These nutella crepes would definitely be a home run […]

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    […] Via letthebakingbeginblog.com […]

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  • tami blotter

    I made crepes last night and the nutella ripped the crepe… do you thin the nutella or soften it before using??

    · Reply
    • I don’t thin the Nutella but if you try this again, attempt to apply or spread Nutella on the crepes while they’re still hot or just heat them up in the microwave until they’re warm and then try spreading the Nutella. The warmness of the crepe usually thins the Nutella enough to where it’s not so hard to spread it around 🙂

      · Reply
  • […] 20-25 crepes made using this, or this […]

    · Reply
  • Valentina @Valentina's Corner

    Yumminess. The blender idea? What?! Mind blown. Why do I not do this? Thanks, we will be trying this. :0)~…..

    · Reply
    • Thanks Valentina! Whiz for 30 seconds and you’re done 😀 What did we do without all these small kitchen appliances?))

      · Reply
  • […] Nutella Stuffed Crepes by Let The Baking Begin […]

    · Reply
  • Shyma

    You are killing me! I’m off to try these

    · Reply
  • omg!!Yum..

    · Reply
  • Anu-My Ginger Garlic Kitchen

    Nutella Stuffed Crepes sounds and looks super AWESOME! I can have the whole platter right now! 🙂

    · Reply
  • lana

    How is it 4 cups of milk? I’ve done half the amount and it looks quite runny.

    · Reply
    • It’s supposed to look a little thicker than water basically. This is not pancake batter, so it should be very thin if you want thin crepes 🙂 give it a try and you will see that it works 🙂

      · Reply
  • vikalinkafood

    How in the world did I miss these! My mouth is watering just looking at these crepes! Such gorgeous photos, Marina!

    · Reply
  • Thalia @ butter and brioche

    These Nutella crepes just look so perfect – I think I could dive into that stack right now. Nutella is my favourite pancake/crepe topping ever.. so I definitely will be making this recipe.

    · Reply
    • Nutella is my daughter’s favorite topping for crepes too, she could probably eat Nutella with a spoon if allowed lol. Thanks Thalia!

      · Reply
  • Oh my goodness, lately I have been obsessing over nutella crepes! What a perfect recipe.

    · Reply

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