Delicious Nutella Crepes: An Easy Homemade Recipe for Breakfast or Dessert
Nutella Crepes – an easy crepe recipe that is filled with Nutella and dusted with powdered sugar. Fill them with berries or banana to make them even better! This simple guide will show you how to master the art of making perfect, thin crepes every time, turning a humble breakfast into an unforgettable treat.
My first encounter with a crepe was a memorable one, taking me back to my middle school French class. Our teacher, a culinary enthusiast, would prepare the delicate batter, and we students eagerly took turns at the griddle, attempting the exciting flip and perfecting our technique. The reward? A warm, freshly made crepe, generously slathered with Nutella. It was pure bliss, a taste of French indulgence right in our classroom, and it left an indelible mark on my palate.
Since that delightful day, I’ve harbored a deep affection for crepes. Traveling the world, I make it a point to seek out street food stalls and charming cafes, eager to sample their local variations. And without fail, in almost every country I’ve visited, a crepe filled with the beloved hazelnut spread, Nutella, has always been a staple on the menu. There’s something universally appealing about this simple yet sophisticated treat that transcends cultural boundaries.
Nutella Crepes: A Culinary Delight You Can Master
Crepes are essentially thin, delicate pancakes that are incredibly easy to make, often coming together in mere minutes. The batter is effortlessly prepared in a blender, then cooked individually in a hot skillet. What makes crepes truly special is their incredible versatility; they serve as a perfect canvas for both sweet and savory fillings, allowing everyone to customize their own personal masterpiece. Whether you’re craving a rich dessert or a light meal, crepes can adapt to your culinary desires.
Globally, crepes have cemented their place as a beloved street food, leading to an astonishing array of filling options. From classic fruit and cream combinations to more adventurous savory concoctions featuring cheeses, meats, and vegetables, the possibilities are virtually endless. This blank canvas encourages creativity, inviting you to experiment and have fun with your fillings. Our focus today, however, is on the undeniably popular and utterly irresistible Nutella crepe.
These delightful Nutella Crepes begin with a straightforward crepe recipe, designed to be easily prepared using just your blender. While Nutella is the star here, transforming simple crepes into an indulgent dessert, the beauty lies in customization. My husband, for instance, often prefers a homemade berry sauce, demonstrating the vast array of options available. The core recipe is the foundation; the filling is where you truly make it your own.
What’s In This Simple Crepe Batter?
Creating the perfect crepe batter requires a careful balance of common pantry ingredients. Each component plays a vital role in achieving that signature thin, pliable, and delicious texture. Here’s what you’ll need for this easy blender crepe batter:
- All-Purpose Flour: The foundational ingredient, providing the necessary structure for delicate crepes.
- Granulated Sugar: Adds a subtle sweetness to the batter, perfectly complementing the rich hazelnut flavor of Nutella.
- Baking Powder: Unlike traditional French crepes, a small amount of baking powder in this recipe contributes to a slightly softer, more tender texture, making them easier to handle and giving them a hint of “fluffiness” without making them thick like pancakes.
- Salt: A crucial ingredient that balances the sweetness and enhances the overall flavor profile of the crepes.
- Whole Milk: Contributes to the smooth, pourable consistency of the batter and adds richness to the finished crepes.
- Butter (Melted): Adds a wonderful, buttery flavor and helps to create a tender texture, while also preventing the crepes from sticking to the pan.
- Vanilla Extract: Infuses the crepes with a warm, inviting aroma and classic flavor that pairs beautifully with almost any filling, especially Nutella.
- Eggs: Act as a binder, holding the ingredients together, and contribute to the richness and golden color of the cooked crepes.
How To Make Perfectly Thin Crepes From Scratch
For the FULL PRINTABLE recipe card with exact measurements and detailed steps, be sure to scroll to the bottom of this post!
Making crepe batter in a blender is a game-changer, bringing it together in just minutes and ensuring a perfectly smooth, lump-free consistency. The ideal crepe batter should be thin, but not watery – think the luscious texture of heavy cream. This consistency is key for creating those signature delicate, lacy crepes.
- Combine Wet Ingredients: Begin by adding the milk, melted butter, vanilla extract, and eggs to your blender. Process these ingredients until they are completely smooth and well combined. This ensures an even distribution of flavors and a uniform base.
- Whisk Dry Ingredients Separately: In a separate medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This step helps to aerate the flour and ensures all dry ingredients are evenly distributed, preventing lumps when combined with the wet ingredients.
- Combine and Blend: Gradually add the whisked flour mixture into the blender with the wet ingredients. Add it in batches, blending after each addition, until the batter is completely smooth, silky, and free of any lumps. The final consistency should resemble heavy cream. Avoid over-blending, which can develop too much gluten and result in tougher crepes.
Once your batter is ready, you’re prepared for the cooking phase. This step requires a little bit of patience and attention, as crepes are traditionally cooked one at a time. If you have multiple skillets, you can speed up the process, but the individual attention each crepe receives is part of the charm of making them fresh.
Mastering the Art of Cooking Crepes
Cooking crepes to golden perfection is a skill that comes with a little practice, but it’s incredibly rewarding. The key is consistent pan temperature and a light touch. Here’s a detailed guide to cooking your crepes:
- Preheat Your Skillet: Place a 10-inch non-stick skillet or a dedicated crepe pan over medium heat. Allow it to heat thoroughly until it’s nice and hot. This initial heat is crucial for the crepes to cook evenly and prevent sticking. A pan that isn’t hot enough will result in soggy crepes, while one that’s too hot will burn them quickly.
- Grease the Pan: Lightly brush the hot pan with butter. You only need a very thin layer for each crepe to ensure a beautiful golden-brown finish and easy release. Using a paper towel to spread the butter can help you achieve an even, thin coating.
- Add the Batter: Pour just shy of 1/4 cup of batter into the center of the hot, buttered pan. The exact amount might vary slightly depending on your pan size and desired crepe thickness, but a little less than 1/4 cup is a good starting point for a 10-inch pan.
- Swirl Immediately: As soon as the batter hits the pan, quickly pick up the skillet and gently swirl the batter around in a circular motion. Your goal is to coat the entire bottom of the pan with a very thin, even layer of batter. Don’t worry if it looks incredibly thin; that’s exactly how it should be!
- Cook the First Side: Let the crepe cook for approximately 1 to 2 minutes. You’ll know it’s ready to flip when the edges start to look dry and slightly crispy, and the surface shows tiny bubbles and has lost its raw, wet appearance. Gently run a thin, flexible spatula around the edge of the crepe to loosen it from the pan.
- Flip and Finish: Carefully slide the spatula under the entire crepe and confidently flip it over. Cook for another 30 seconds to 1 minute on the second side, or until it’s lightly browned and cooked through.
- Repeat the Process: Remove the cooked crepe from the pan and place it on a plate. Continue with the remaining batter, repeating steps 2-6 for each crepe. You might need to adjust the heat slightly as you go to maintain an optimal cooking temperature. The first crepe is often a “test” crepe – don’t be discouraged if it’s not perfect! It’s a great way to gauge your pan’s temperature.
Can Crepes Be Made Ahead? Absolutely!
One of the many advantages of crepes is their excellent make-ahead potential, offering flexibility for busy mornings or planned entertaining. This makes them a perfect option for meal prepping or simply enjoying fresh crepes without the hassle of making the batter right before serving.
The crepe batter is incredibly stable and ideal for making ahead. You can prepare it the day before, cover it tightly, and store it in the fridge for up to 24 hours. This allows the flour to fully hydrate, often resulting in an even more tender and pliable crepe. Just give it a quick whisk before cooking the next day to ensure the consistency is still smooth.
You can also cook the crepes a few hours before you plan to serve them. To keep them fresh and pliable, stack them on a plate with parchment paper between each crepe, then cover the stack tightly with plastic wrap or a clean kitchen towel. This prevents them from drying out. While I believe crepes are best enjoyed fresh off the pan, they do keep relatively well for up to a day in the refrigerator. For longer storage, cooked crepes can be frozen for up to one month, separated by parchment paper in an airtight container or freezer bag. Reheat gently in a lightly buttered pan or microwave.
Creative & Delicious Crepe Filling Ideas
Once your stack of beautifully cooked crepes is ready, the real fun begins: filling them! While I am admittedly a huge fan of Nutella and it remains my top choice, crepes are wonderfully adaptable, opening up a world of other delicious possibilities. Don’t be afraid to experiment and find your own perfect combination!
- Fresh Berries: Strawberries, blueberries, raspberries, or a mix of all three add a burst of freshness and natural sweetness. They pair beautifully with Nutella or as a standalone light filling.
- Sliced Bananas: The creamy texture and natural sweetness of bananas are a classic complement to Nutella, creating a truly decadent combination.
- Jam or Jelly: A spoonful of your favorite fruit jam or jelly offers a sweet and slightly tart contrast. Strawberry, raspberry, or apricot are particularly good choices.
- Lemon Curd: For a bright and zesty option, lemon curd provides a delightful tang that cuts through the richness of the crepe.
- Peanut Butter: If you love the classic chocolate and peanut butter combo, spread a thin layer of peanut butter for a protein-packed and satisfying filling.
- Sweetened Cream Cheese: A creamy, slightly tangy sweetened cream cheese filling (perhaps with a touch of vanilla) adds a wonderful richness.
- Ice Cream: For an ultimate dessert experience, a scoop of vanilla or chocolate ice cream inside a warm crepe is pure indulgence.
- Whipped Cream: Light and airy, whipped cream adds a touch of elegance and can be combined with fruits for a simple yet satisfying treat.
- Yogurt: A healthier option, plain or vanilla yogurt, especially Greek yogurt, can provide a tangy contrast, perhaps topped with granola and fruit.
- Homemade Nutella: If you’re feeling ambitious, try making your own hazelnut spread for an even more personalized touch!
With so many possibilities, everyone can pick their favorite filling and fall in love with these versatile thin pancakes!
More Fun Breakfast Recipes You’ll Love
If you enjoyed making these Nutella crepes, you might be interested in exploring other delicious breakfast and brunch ideas. Here are some more recipes from my kitchen that are sure to delight:
- Chocolate Waffles
- Nutella Donuts
- Strawberry Shortcake Pancakes
- Cinnamon Roll Pancakes
- Homemade Donuts
- Chocolate Croissants
Nutella Crepes
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups whole milk
- 2 whole large eggs
- 2 Tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- Butter for greasing the pan
Filling
- 1 cup Nutella
- 1 Tablespoon powdered sugar for dusting
Instructions
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In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set this dry mixture aside.
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In a blender, combine the whole milk, large eggs, melted butter, and vanilla extract. Process until the mixture is completely smooth and thoroughly blended.
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Gradually add the reserved flour mixture to the blender in batches. Blend after each addition until the batter is completely smooth, lump-free, and has the consistency of heavy cream. Ensure no dry spots remain.
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At this point, you can transfer the batter to a covered container and refrigerate it for up to 24 hours. This allows the flavors to meld and the flour to fully hydrate, often resulting in even more tender crepes.
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When ready to cook, heat a 10-inch non-stick skillet or crepe pan over medium heat until it is thoroughly hot.
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Lightly brush the hot pan with butter. Then, pour just shy of 1/4 cup of the crepe batter into the center of the pan.
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Immediately swirl the batter around the pan to evenly coat the entire bottom surface. The layer of batter will be very thin, which is perfectly normal and desired for delicate crepes.
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Cook the crepe for approximately 1 to 2 minutes, or until the edges appear dry and the bottom is lightly golden. Using a thin, flexible spatula, gently run it around the edge of the pan to loosen the crepe, then carefully flip it over. Cook for another 30 seconds to 1 minute on the second side, or until it’s also lightly golden brown and cooked through.
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Remove the cooked crepe from the pan and place it on a plate. Continue this process with the remaining batter, stacking the finished crepes. You may need to brush the pan with butter occasionally.
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Once all crepes are cooked, spread a generous amount of Nutella in the center of each crepe. For added flavor and texture, you can also fill them with sliced bananas or fresh berries. Then, fold the crepe into quarters or roll it up.
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Serve immediately, dusted generously with powdered sugar for a beautiful presentation and an extra touch of sweetness. Enjoy your homemade Nutella crepes!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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