This is the best Nutella crepes recipe, and it’s easy to make. Nutella crepes makes a very special treat topped with strawberries or bananas!
Nutella Crêpe make a delicious brunch treat
This is one Nutella Crêpe recipe that that you need to bookmark and save! Want something sweet for the weekend brunch?
Here you go. You’ll love this recipe. Just a warning, it might be addicting.
We all love Nutella
I often wonder to myself, why is Nutella so good? It’s hard to find someone who doesn’t love the rich chocolate hazelnut spread. Some might even call it addicting! There is some sort of craziness that surrounds Nutella.
- Around the world, a jar is sold every 2.5 seconds.
- When Columbia University started offering Nutella, the dining hall allegedly spent over $5,000 on Nutella in one week.
- In Germany, 20 tons of Nutella and chocolate sweets were stolen one weekend.
I’ve been eating Nutella crepes for over 20 years
Nutella crêpes made such an impression on me the first time I ate one. The 20 year old memory floods me every time I eat a Nutella crêpe.
Back in high school I went to visit my brother in college and he took me to a crêpe food truck. This was before food trucks were even popular and I was a bit skeptical eating in a dodgy parking lot.
But the smells of the sweet Nutella crêpes filled the air, and before I knew it, I had scarfed down my first ever Nutella crêpe. Then I unashamedly licked all my fingers. And that was the beginning of this twenty year journey I’ve been on with Nutella crêpes.
Since then, Nutella lurks in my kitchen cabinets ready to be slathered on crêpes.
How to make the best Nutella crepes
The good news for all Nutella lovers is that Nutella crêpes are fairly simple to make at home. I always start with my Easy Basic Crêpe recipe, and add some vanilla and sugar into the crêpe batter.
Then, once the crepes are done and ready to serve, I slather on Nutella, top on strawberries or bananas, dollop on whipped cream and give a big dusting of powdered sugar.
Making easy crêpes
I won’t go into all the details to making a perfect crêpe in this post because everything is written in easy-to-follow detail in my Easy Basic Crepe recipe.
If you want to make the perfect Nutella Crêpes, I highly recommend popping to my Easy Basic Crepe post and giving it a read through.
Here I’ll give you a quick rundown, with some important tips.
- To make crêpes, I use my blender. Blitz all the ingredients together, then cook the crepes individually.
- Preheat preheat preheat. Make sure your crêpe pan is evenly nice and hot before you start pouring on the crêpe batter.
- Butter butter butter. For the perfect crepes, I always use a silicone brush to spread melted butter evenly on the surface of the pan before adding the batter.
- Spread the batter evenly. After adding the crêpe batter, to smooth out the batter quickly and evenly, a crepe spreader is a must.
Toppings for your Nutella crepes
There’s four ways I make Nutella crêpes:
- Plain just Nutella crêpes
- Strawberry Nutella crêpes
- Banana Nutella crêpes
- Strawberry AND Banana Nutella crêpes
Of course all those varieties get topped with whipped cream and powdered sugar.
What’s your favorite fruit to add?
Nutella alternatives do exist!
Truth be told, I love Nutella very much, but sometimes I do feel a bit guilty about having it at breakfast because of the high sugar content.
That being said, there are a lot of different chocolate and hazelnut spreads that exist now. I haven’t found one that is exactly the same as Nutella, but there are several on the market that are delicious!
- Chocolate Chestnut Spread – My own easy recipe to make your own spread!
- Rigoni Di Asiago Nocciolata Organic Hazelnut Spread with Cocoa and Milk. Ingredients: Hazelnut, Milk, Cane Sugar, Hazelnut Paste, Sunflower Oil, Skim Milk Powder, Cocoa Powder, Cocoa Butter, Sunflower Lecithin, Vanilla Extract.
- Belgian Choco Hazel with Stevia – free from added sugar.
- Date Lady Organic Chocolate Spread – Vegan, Paleo, Gluten-free & Kosher. Ingredients: Organic Date Syrup, Organic Cocoa, Organic Coconut Oil, Organic Cocoa butter, Vanilla, Sea Salt, Pectin.
Other things besides crêpes that you can put Nutella on:
And now that you have a jar of Nutella in your cupboard, here are a few other ideas to use it up.
- Banana Pancakes – layer it on!
- Norwegian Heart Shaped Waffles – layer it on!
- No Bake Nutella Bars
- Sicilian Pistachio and Nutella Cake
Tools to help make this Nutella crêpe recipe
Cuisinart Classic Nonstick Hard-Anodized Crepe PanLe Creuset Enameled Cast-Iron Crepe PanThe ORIGINAL Crepe Spreader and Spatula KitNorpro Stainless Steel Measuring Cup Scoop ShapedLe Creuset Silicone Brush
Nutella CrepesPrint Recipe
For the crepes
- 4 large eggs
- 1 3/4 – 2 1/4 cups whole milk
- 2 teaspoons sugar
- 1 teaspoon vanilla extract
- 1/4 – 1/2 teaspoon salt
- 1 1/2 cups all purpose flour
- 6 tablespoons unsalted butter – melted, plus more for brushing on the pan
For the toppings
- 2 teaspoons nutella (per crepe)
- fresh whipped cream
- fresh strawberries – sliced
- bananas – sliced
- powdered sugar
- Using a blender or immersion blender, whiz together the 4 eggs, 1 3/4 cups of whole milk, sugar, vanilla extract, and salt until everything has blended, about 10 seconds. Add in the flour and whiz until the batter is smooth, about 20 seconds. Pour in the unsalted butter and whiz until combined, about 10 seconds.
- Transfer the batter into a large bowl, with an opening sized so that you can easily use a 1/4 cup measuring cup to scoop up the batter. Allow the batter to sit for at least 5 minutes, but up to 24 hours. If resting the batter longer than 30 minutes, cover and transfer it to the refrigerator.
- When you are ready to make the crepes, remove the batter from the refrigerator and allow to sit for at least 10 minutes. Check the consistency of the batter. It should be the consistency of heavy cream. If the batter feels too thick, whisk in additional milk by the tablespoon, up to 1/2 cup more.
- Preheat a 10 or 12-inch skillet or crepe pan on medium to medium-high heat (I fluctuate between 6/9 and 7/9 on my stove setting). In a small bowl, melt about 2 tablespoons of butter. When the pan is hot, using a small silicone brush, brush on a thin layer of butter. Alternatively, melt and swirl the butter around the pan.
- Scoop on 1/4 of the crepe batter in the center of the pan. Quickly, using a crepe spreader, evenly spread the batter in a circular motion until the crepe is thin and the batter has reached the edge of the pan. You can also quickly swirl the pan around so the crepe batter spreads into a thin layer, but I don’t always have success getting perfectly round crepes this way.
- Cook the crepe until the edges begin to dry and lift from the sides of the pan, and the bottom is golden brown, about 1 minute. Gently flip the crepe over using a spatula and smooth out any folds. Cook for an additional 20-30 seconds. Slide the crepe off the pan onto a plate to serve, or to a cooling rack if you are making more. You can stack on the crepes as they finish cooking.
- Repeat with remaining crepes, brushing butter on the pan each time before you pour on the crepe batter.
Serving the crepes
- Spread the nutella on the crepes. I use about 2 teaspoon per crepe, otherwise I find it too sweet. Feel free to use more or less as you prefer. I usually do two different folding methods.First method: Fold the crepe in half, and then in half again, so you get a triangle.Second method: Fold the crepe into thirds, but so that it forms a triangle.
- Top with powdered sugar, fresh whipped cream, strawberries and/or bananas.