Marry This Nutella Crepes recipe is a delicate and easy recipe, which is made with Nutella and milk. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes, including chill time.
Jump to RecipeNutella Crepes Recipe Ingredients
For the Crepes:
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 2 large eggs
- 2 Tbsp. unsalted butter, melted, plus more for the skillet
- 2 Tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
For the Filling & Serving:
- 3/4 cup Nutella
- 1 (6-oz.) container raspberries (optional)
- Powdered sugar, to serve
- Sweetened whipped cream, to serve
How To Make Nutella Crepes
- Make and Chill the Batter: In a blender, combine the flour, milk, eggs, melted butter, granulated sugar, vanilla, and salt. Pulse until the batter is completely smooth. Transfer the batter to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).
- Cook the Crepes: Heat a 10-inch nonstick skillet over medium-low heat and rub it with a thin coat of butter. Whisk the chilled batter, then pour about ¼ cup into the center of the pan. Immediately pick up the pan and swirl the batter around to create a thin, even layer covering the bottom.
- Flip and Stack: Cook the crepe for 1 to 2 minutes, until the edges start to lift and the surface looks set. Carefully lift the edge with a thin spatula and use your fingers to quickly flip it over. Cook for about 1 minute more on the second side. Slide the finished crepe onto a plate. Repeat with the remaining batter, stacking the crepes as you go.
- Prepare the Filling: Place the Nutella in a small microwave-safe bowl. Microwave at 50% power in 30-second intervals until it is soft and easily spreadable.
- Fill, Fold, and Serve: Spread about 1 tablespoon of the warm Nutella over one half of a crepe. If using, arrange a few raspberries along the edge of the Nutella. Fold the empty half of the crepe over the filled side, then fold it in half again to create a triangle. Serve immediately with a dusting of powdered sugar and a dollop of whipped cream.
Recipe Tips
- Why do I have to chill the batter? This is the most important secret to perfect, tender crepes! Letting the batter rest for at least an hour allows the gluten in the flour to relax and the flour to fully hydrate. This prevents your crepes from being tough or rubbery.
- How do you get perfectly thin crepes? The key is the swirl. As soon as you pour the batter into the pan, you must immediately pick up the pan and tilt and rotate your wrist to swirl the batter into a thin, even circle.
- Can I make the crepes ahead of time? Absolutely! Cooked, unfilled crepes are perfect for making ahead. Let them cool completely, then stack them with a piece of parchment or wax paper between each one. You can store them in a zip-top bag in the refrigerator for up to 5 days or in the freezer for up to 2 months.
- What if I don’t have a blender? You can make the batter by hand. In a large bowl, whisk the eggs and sugar first, then gradually whisk in the milk and melted butter. In a separate bowl, whisk the dry ingredients, then slowly add them to the wet ingredients, whisking constantly until the batter is as smooth as possible.
What To Serve With Nutella Crepes
These are a classic and decadent dessert or brunch item that stand perfectly on their own. Besides the suggested raspberries, whipped cream, and powdered sugar, they are also delicious with:
- Sliced bananas
- A scoop of vanilla or hazelnut ice cream
- A sprinkle of toasted, chopped hazelnuts for crunch
How To Store Nutella Crepes
- Refrigerate: It’s best to store the cooked, unfilled crepes separately from the filling. Stack them with parchment paper in between and place them in an airtight container or zip-top bag in the refrigerator for up to 5 days.
- Freeze: The unfilled crepes freeze beautifully. Stack them with parchment paper, place them in a freezer-safe bag, and they will keep for up to 2 months. Thaw in the refrigerator or at room temperature before filling.
Nutella Crepes Nutrition Facts
- Serving: 1 filled crepe
- Calories: 270 kcal
- Carbohydrates: 35g
- Protein: 6g
- Fat: 13g
- Saturated Fat: 7g
- Sugar: 22g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This usually happens if you try to flip them too early. Wait until the edges are visibly dry and starting to lift from the pan, and the surface no longer looks like wet batter. A good nonstick skillet is also essential.
Of course! Crepes are incredibly versatile. Some classic alternatives to Nutella include a simple sprinkle of sugar and a squeeze of lemon juice, your favorite fruit preserves, or a filling of sweetened cream cheese.
If you are using a good quality nonstick skillet, you may only need to butter it for the very first crepe. If you notice subsequent crepes are starting to stick, just rub the pan with a very light coating of butter.
Try More Recipes:
- Individual Raspberry Cobblers Recipe
- Elderflower and Orange Cocktail Recipe
- Korean Rice Burger Recipe
Nutella Crepes Recipe
Course: DessertCuisine: FrenchDifficulty: Pan-Frying12
servings10
minutes20
minutes270
kcalClassic, delicate French crepes made simple in a blender, then filled with creamy Nutella and fresh raspberries for an easy and decadent dessert.
Ingredients
Crepes: 1 cup all-purpose flour, 1 1/2 cups milk, 2 large eggs, 2 Tbsp melted unsalted butter, 2 Tbsp sugar, 1 tsp vanilla, 1/4 tsp salt.
Filling: 3/4 cup Nutella, fresh raspberries (optional), powdered sugar, whipped cream.
Directions
- Blend all the crepe batter ingredients until smooth.
- Cover and refrigerate the batter for at least 1 hour.
- Heat a lightly buttered 10-inch nonstick skillet over medium-low heat.
- Pour ¼ cup of batter into the pan and immediately swirl to create a thin, even layer.
- Cook for 1-2 minutes, then flip and cook for 1 more minute. Repeat with all batter.
- Spread warm Nutella over half of each crepe, add optional raspberries, and fold into quarters.
- Serve immediately, topped with powdered sugar and whipped cream.
Notes
- The most important tip for tender, non-rubbery crepes is to let the batter rest in the refrigerator for at least one hour.
- For the best results, use a good quality nonstick skillet to prevent sticking and make flipping easy.
- The quick, confident swirl of the wrist to spread the batter is the key to getting perfectly thin crepes.
- The unfilled crepes can be made days in advance and stored in the fridge or freezer, making this a great make-ahead dessert.
