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Nutella Crepe Recipe & 3 Ways to Fold Crepes

This Nutella Crepe Recipe is an Easy Crepe Recipe with a rich chocolate hazelnut spread. Great recipe for how to make Crepes, with step by step instructions.

If you enjoy this Crepe Recipe, try our other Crepe recipes.

Folded crepes on a white decorative plate topped with Nutella.

What do you use to make this simple Crepe Recipe?

A 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. The butter in this Easy Crepe Recipe can be replaced with oil.

This Crepe Recipe is made with the same ingredients as German Pancakes or Dutch Baby Pancakes, the only difference is the proportions of those ingredients and the method of cooking.

What filling can I use?

This Crepe Recipe can be made with any sweet or savory filling of your choice. Here are some of the sweet options: fresh fruits, berries, jams, custards, curds or sweetened cream cheese are all good. 

One unfolded crepe on a white plate with folded crepes on a decorative white plate and a jar of Nutella.

Can this Basic Crepe Recipe be made ahead?

This Basic 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.

You can make the batter the night before and just cook them when desired, or you can cook them ahead of time. Just cover the cooked crepes with plastic wrap and leave at room temp. When ready to eat, just fill with the desired filling and serve!

Can I use this Easy Crepe Recipe for Savory Crepes?

Yes, just add only 1 teaspoon of sugar instead of 1 tablespoon when making the batter.

Folded crepes topped with nutella on a decorative white plate.

Nutella Crepes

Ingredients for Crepe Batter:

  • large eggs
  • salt
  • granulated sugar
  • all-purpose flour
  • whole milk
  • melted and cooled butter or oil

Crepe Filling:

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

Also:

  • Non-stick pan
  • Rubber spatula

How To Make Crepe Batter with a blender (Option 1):

  • Add egg, sugar, salt, and flour into the blender. Blend on high until combined.
  • Through the top opening in the lid, slowly add milk until the batter is well combined and smooth. Stop the blender and scrape the flour off the sides, if needed.
  • Then add oil and mix for about 30 seconds.

You can use the batter right away or store in the fridge for the next day.

How to combine eggs, sugar, salt, flour, and milk into a blender to blend into crepe batter.

Making Crepe batter with a whisk and a bowl (Option 2):

  • In a large bowl, add sugar, eggs, salt, and flour. Whisk until thick batter forms.
  • Slowly add milk, 1/2 cup at a time. Whisk until smooth, clump-free batter forms.
  • Once the milk is added, pour in melted butter and whisk for about a minute, until fully incorporated.

How to Cook the Crepe Batter:

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.
  • 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 crepe will be too thick. You want to just barely coat the bottom of the pan.

  • 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. 

How to cook crepe batter in a nonstick skillet and flip till both sides are crispy brown.

Using a regular skillet (option 2):

  • Heat you 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.
  • After the first crepe, reduce heat to medium and cook the rest of them over medium heat.

How to Fold:

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.

How to fold stuffed crepes using the hexagon overlapping folding method.

Tuck & Roll Method-

  • 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.

How to fold stuffed crepes using the tuck and roll method.

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.

How to fold stuffed crepes using the Suzette style fold.

And there you have it! A recipe for the best Crepe Recipe and three ways you can fill them! Enjoy! The tender Crepe 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 this Easy Crepe Recipe.

Check out these other Crepe Recipes:

Nutella Crepes Recipe & 3 Ways to Fold Them

4.5 from 4 votes

Nutella Crepe Recipe is an easy crepe recipe with a rich chocolate hazelnut spread. Great recipe for how to make crepes, with step by step instructions. 

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

Ingredients

Basic Crepe Batter Ingredients

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 6 eggs, 1 Tbsp sugar, 1 tsp salt & cups flour. Turn on high and let it blend until combined. 

  2. Through the top opening in the lid slowly add 4cups 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 1/4 cup oil and whiz for about 30 seconds. At this point, the batter can be used right away, or put in the fridge and used the 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 6 eggs, 1 Tbsp sugar, 1 tsp salt & cups 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 1/4 cup melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.

How to Cook the Crepe Batter:

  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 crepe 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 them 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 batter 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.

Folding Methods:

  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 an 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 Recipe & 3 Ways to Fold Them
Amount Per Serving
Calories 263 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 150mg50%
Sodium 441mg19%
Potassium 231mg7%
Carbohydrates 25g8%
Sugar 7g8%
Protein 10g20%
Vitamin A 555IU11%
Calcium 162mg16%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Persida Polocoser

    I’m going to try your recipe looks great, my question is what type of oil do you use if I’m not using butter, thank you Persida 🙂

    · Reply
  • 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
  • Nutella Stuffed Crepes  | Pinimprovement

    […] 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! […]

    · Reply
  • 5 Amazing and Delicious Crepe Recipes | Eatthis.today

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

    · Reply
  • 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 […]

    · Reply
  • Motivos por los cuales hacer una dieta es lo peor que puedes hacer! – Noticias Insolitas

    […] Via letthebakingbeginblog.com […]

    · Reply
  • 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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