I make crepes all the time at home because they’re fast, forgiving, and endlessly adaptable. This Nutella version lives somewhere between weekend breakfast and dessert — thin, soft crepe ribbons wrapped around a silky chocolate-hazelnut filling and brightened with fresh fruit. The batter is simple, comes together in a blender, and benefits from a short chill so the flour hydrates and the crepes hold together without tearing.

I’ll walk you through each step exactly as I make them: the ingredients, the blender method, heating the pan, and the softening trick for Nutella so it spreads without running. No fluff, just practical tips that save time and prevent the usual crepe mistakes (too-thick batter, scorched edges, or crepes that stick).

Treat this as your go-to crepe routine. Once you understand the batter thickness and how the pan behaves, you’ll be flipping crepes like a pro and customizing them however you like — more fruit, a sprinkle of powdered sugar, or a drizzle of extra Nutella.

The Essentials

Crepes are essentially a thin batter cooked very quickly in a hot, lightly buttered skillet. The keys here are batter consistency, resting time, and heat control. The blender method makes an ultra-smooth batter with minimal effort; chilling the batter for at least an hour gives better texture and helps the crepes release cleanly from the pan.

Use a nonstick skillet in the 8–10 inch range for even heating and easy flipping. Work in small batches so you can stack the finished crepes with parchment between them — this keeps them from sticking and lets you assemble as you go.

Finish simply: softened Nutella, sliced fresh fruit like bananas or strawberries, a dusting of powdered sugar, and optional whipped cream. The process is quick once the batter is chilled, and the results are reliably tender and elegant.

Ingredients

2-1/2 cups whole milk — I don’t recommend a lower fat percentage; it helps the batter be tender and the crepes brown evenly.
2 cups all-purpose flour — measure by spooning and leveling to avoid dense batter.
1/4 cup granulated sugar — adds a touch of sweetness to balance the Nutella.
1/4 teaspoon fine sea salt — or heaping 1/8 teaspoon of table salt; brings out flavor without tasting salty.
4 tablespoons unsalted butter — melted and slightly cooled; keeps the batter silkier and prevents sticking.
2 teaspoons vanilla extract — aromatic lift for the batter.
4 large eggs — provide structure and richness; use large for best consistency.
Nutella — chocolate-hazelnut spread for the filling; soften before spreading.
Fresh fruit — such as sliced bananas and/or sliced strawberries for brightness and texture.
Powdered sugar — and/or whipped cream, optional for garnish and extra indulgence.

Build Nutella Crepes Step by Step

Measure ingredients: spoon and level 2 cups all-purpose flour; have 2-1/2 cups whole milk, 1/4 cup granulated sugar, 1/4 teaspoon fine sea salt (or a heaping 1/8 teaspoon table salt), 4 tablespoons unsalted butter melted and slightly cooled, 2 teaspoons vanilla extract, and 4 large eggs ready.
Add the milk, flour, sugar, salt, melted and slightly cooled butter, vanilla, and eggs to a high-powered blender.
Blend on low speed until the batter is smooth and well combined, about 10–15 seconds. Scrape the sides and bottom of the blender and blend a few seconds more if any flour remains.
Cover the blender and chill the batter in the refrigerator for at least 1 hour (or overnight if desired).
While the batter chills, cut small squares of parchment paper to separate cooked crepes on the stack tray.
When ready to cook, heat an 8– to 10-inch nonstick skillet over medium to medium-low heat. Remove batter from the fridge and give it a quick stir to recombine.
Place one parchment square on a large tray or platter where you will stack the finished crepes.
Lightly butter the skillet by brushing it with a small amount of the melted butter using a pastry brush or a paper towel dipped in the butter.
Barely lift the pan off the heat, pour 1/4 cup crepe batter into the center of the pan, then immediately return the pan to the heat and quickly tilt and swirl the pan in a circular motion to evenly coat the bottom with a thin layer of batter.
Cook until the crepe is golden brown on the bottom, about 1–2 minutes. Use an offset or thin spatula to lift an edge, slide the spatula under the crepe, and flip it to the other side. Cook until golden brown spots appear, about another 1–2 minutes.
Transfer the cooked crepe to the prepared tray and place a parchment square on top of it. Repeat steps 8–10, stacking crepes separated by parchment squares, until all the batter is used. Adjust the heat lower if crepes are cooking too quickly, or higher if they are taking longer than 1–2 minutes per side.
Soften Nutella: put the desired amount of Nutella in a microwave-safe bowl and microwave for 15 seconds, then stir. Repeat another 15 seconds if needed. You want it soft enough to spread but not very hot or runny.
To assemble each crepe, spread a thin layer of softened Nutella along the bottom half of a crepe. Top with fresh sliced fruit such as bananas and/or strawberries if desired.
Fold the crepe in half, then fold in half again to form a triangle.
If desired, sprinkle with powdered sugar and/or serve with whipped cream. To drizzle extra Nutella, transfer softened Nutella to a plastic bag, remove excess air and seal, cut a small tip from a corner with scissors, and pipe over the crepe triangles.

What Makes This Recipe Special

It’s the technique more than anything: blending the batter produces a lace-thin, lump-free mix that spreads effortlessly. Chilling the batter is a small step with big payoff — it helps the flour absorb liquid evenly and keeps the crepes from snapping or tearing when you flip them.

The butter in the batter and the quick buttering of the skillet give you even browning without sticking. Softening the Nutella in short bursts of microwave time makes it spreadable without becoming molten and sliding off the crepe.

Finally, the balance of textures — silky Nutella, tender crepe, and fresh fruit — makes each mouthful interesting. It’s a classic pairing presented simply and reliably.

Easy Ingredient Swaps

Milk: you can use 2% in a pinch, but expect slightly less richness than whole milk gives.
Butter: if all you have is salted butter, reduce additional salt in the batter slightly.
Fruit: use whatever is ripe and in season — bananas and strawberries are classic, but peaches, berries, or thin-sliced apples work too.
Nutella alternatives: any chocolate-hazelnut spread will do; if you need a nut-free option, use a plain chocolate spread (check labels for allergens).

Before You Start: Equipment

High-powered blender — for a smooth, lump-free batter.
8–10 inch nonstick skillet — the right size for even thin crepes and easy flipping.
Pastry brush or paper towel — to lightly butter the pan between crepes.
Offset or thin spatula — slides cleanly under delicate crepes for flipping.
Tray or platter and parchment squares — to stack crepes without sticking.
Small microwave-safe bowl and plastic bag (for piping) — to soften and pipe Nutella neatly.

Don’t Do This

Don’t skip chilling the batter. Cooking right away often yields crepes that tear or have uneven texture.
Don’t pour too much batter — 1/4 cup in an 8–10 inch pan is the target for thin crepes.
Don’t overheat the pan. Too hot and the crepes brown too fast and become brittle; too cool and they won’t develop color or will take too long.
Don’t try to force a flip before the edge releases. Use a thin spatula and wait for golden edges to form.
Don’t microwave Nutella too long at once. Short bursts and stirring prevent it from becoming too runny or scorching.

Seasonal Ingredient Swaps

Spring: fresh strawberries and a few basil leaves for a bright note.
Summer: ripe peaches or mixed berries hold up well and add juiciness.
Autumn: thinly sliced pears lightly tossed with lemon and a pinch of cinnamon.
Winter: segmented oranges or mandarins add acidity and freshness to the richness.

Pro Perspective

Heat and batter behavior

Start with medium to medium-low heat. The skillet’s surface temperature varies by stovetop, so adjust after the first crepe. If the edges brown in a few seconds, turn heat down. If there’s no color after 90 seconds, raise it slightly. The goal is 1–2 minutes per side.

Texture control

Crepe batter should be pourable and thin — it will coat the pan in a single, fleeting motion. If it looks like pancake batter, you’ll get thick crepes. A blender makes this consistent every time; brief blending and a rest ensure hydration without overworking the batter.

Finishing finesse

Spread Nutella sparingly — a thin layer gives enough flavor without overpowering. Stack finished crepes with parchment between each to keep them pliable and easy to handle when assembling plates.

Prep Ahead & Store

Batter: you can chill the batter covered in the blender container overnight. Give it a quick stir before cooking. It keeps well up to 24 hours.

Cooked crepes: stack with parchment between each and wrap tightly. Store in the refrigerator for up to 3 days. To reheat, warm briefly in a skillet over low heat or in a 300°F oven for a few minutes.

Freezing: crepes freeze well. Stack them with parchment, wrap tightly in plastic wrap and place in a freezer bag. Freeze up to 2 months. Thaw in the fridge overnight and reheat gently.

Make It Tonight

Plan: blend the batter now and chill for an hour while you tidy the kitchen and prep fruit. Heat the pan, butter lightly, and cook crepes in quick succession. Stack with parchment to keep them soft. Soften Nutella in short microwave bursts and spread thinly on each crepe, add sliced fruit, fold, and dust with powdered sugar.

This recipe is fast to assemble once the batter is chilled, and the payoff is high — elegant, tender crepes that look like you spent more time on them than you did. Gather the fruit, warm the Nutella, and invite people to assemble their own. You’ll be surprised how quickly everyone disappears into happy bites.

Nutella Crepes

Thin crepes filled with Nutella and fresh fruit, perfect for breakfast or dessert.

Print Recipe Save it

Prep Time 15

Cook Time 18

Total Time 1 15

Servings 20 servings

Equipment

Blenderhigh-powered
Medium pan8 to 10-inch

Ingredients

2-1/2 cupswhole milkI don’t recommend a lower fat percentage
2 cupsall-purpose flourmeasure by spooning and leveling
1/4 cupgranulated sugar
1/4 teaspoonfine sea saltor heaping 1/8 teaspoon of table salt
4 tablespoonsunsalted buttermelted and slightly cooled
2 teaspoonsvanilla extract
4 largeeggs
Nutellachocolate-hazelnut spread
Fresh fruitsuch as sliced bananas and/or sliced strawberries
Powdered sugarand/or whipped cream optional

Instructions

Measure ingredients: spoon and level 2 cups all-purpose flour; have 2-1/2 cups whole milk, 1/4 cup granulated sugar, 1/4 teaspoon fine sea salt (or a heaping 1/8 teaspoon table salt), 4 tablespoons unsalted butter melted and slightly cooled, 2 teaspoons vanilla extract, and 4 large eggs ready.
Add the milk, flour, sugar, salt, melted and slightly cooled butter, vanilla, and eggs to a high-powered blender.
Blend on low speed until the batter is smooth and well combined, about 10–15 seconds. Scrape the sides and bottom of the blender and blend a few seconds more if any flour remains.
Cover the blender and chill the batter in the refrigerator for at least 1 hour (or overnight if desired).
While the batter chills, cut small squares of parchment paper to separate cooked crepes on the stack tray.
When ready to cook, heat an 8– to 10-inch nonstick skillet over medium to medium-low heat. Remove batter from the fridge and give it a quick stir to recombine.
Place one parchment square on a large tray or platter where you will stack the finished crepes.
Lightly butter the skillet by brushing it with a small amount of the melted butter using a pastry brush or a paper towel dipped in the butter.
Barely lift the pan off the heat, pour 1/4 cup crepe batter into the center of the pan, then immediately return the pan to the heat and quickly tilt and swirl the pan in a circular motion to evenly coat the bottom with a thin layer of batter.
Cook until the crepe is golden brown on the bottom, about 1–2 minutes. Use an offset or thin spatula to lift an edge, slide the spatula under the crepe, and flip it to the other side. Cook until golden brown spots appear, about another 1–2 minutes.
Transfer the cooked crepe to the prepared tray and place a parchment square on top of it. Repeat steps 8–10, stacking crepes separated by parchment squares, until all the batter is used. Adjust the heat lower if crepes are cooking too quickly, or higher if they are taking longer than 1–2 minutes per side.
Soften Nutella: put the desired amount of Nutella in a microwave-safe bowl and microwave for 15 seconds, then stir. Repeat another 15 seconds if needed. You want it soft enough to spread but not very hot or runny.
To assemble each crepe, spread a thin layer of softened Nutella along the bottom half of a crepe. Top with fresh sliced fruit such as bananas and/or strawberries if desired.
Fold the crepe in half, then fold in half again to form a triangle.
If desired, sprinkle with powdered sugar and/or serve with whipped cream. To drizzle extra Nutella, transfer softened Nutella to a plastic bag, remove excess air and seal, cut a small tip from a corner with scissors, and pipe over the crepe triangles.

Notes

Recipe Notes
Nutrition Note
: Nutritional information includes the crepe with 2 tablespoons of Nutella filling, but no additional fillings and no powdered sugar sprinkled on top.
Storage
: Let cooked crepes cool completely, then transfer to a large plastic bag. Seal without any air and refrigerate up to 5 days.

Nutella Crepes

The Essentials

Ingredients

Build Nutella Crepes Step by Step

What Makes This Recipe Special

Easy Ingredient Swaps

Before You Start: Equipment

Don’t Do This

Seasonal Ingredient Swaps