Nutella Cream-filled Crepes Recipe

There's something undeniably magical about a warm crepe folded around a rich, silky Nutella filling. The edges are tender with just a hint of crispness, while the inside oozes with that dreamy combination of chocolate and hazelnut – pure bliss in every bite.

I first made these Nutella cream-filled crepes on a lazy Sunday morning when I was craving something sweet but not overly fussy. What started as a simple breakfast turned into a full-blown family tradition, especially when topped with a dusting of powdered sugar or a handful of fresh berries.

Now, they're my go-to treat for everything from brunch with friends to an easy dessert that never fails to impress. Let’s dive in!

Why You’ll Love These Nutella Cream-Filled Crepes

These crepes are the kind of recipe that makes you feel like a pastry chef without all the fuss. They’re elegant enough for entertaining but simple enough for a weekday indulgence.

First off, they’re deceptively easy. Don’t let the word “crepe” scare you off – the batter comes together in minutes, and once you get the hang of swirling the pan, you’ll be flipping like a pro.

They're also incredibly affordable. With pantry staples like flour, eggs, and milk, you can whip up a batch without an expensive grocery run. And a little Nutella goes a long way!

Kid-friendly and crowd-pleasing, these crepes are always a hit. You can customize the filling with your favorite toppings – think strawberries, bananas, or even a sprinkle of crushed hazelnuts for added texture.

Best of all, they’re perfect for make-ahead. Make the crepes in advance, stack them in the fridge, and fill them fresh whenever you’re ready to serve.

These are the kinds of desserts (or breakfasts!) that make you look like you’ve pulled out all the stops – even when you haven’t.

Ingredients Notes

The beauty of these Nutella cream-filled crepes is in their simplicity. Each ingredient works together to create that melt-in-your-mouth texture and irresistible flavor.

Flour is the backbone of the crepe batter. All-purpose flour works best here, providing the perfect structure without making the crepes too dense. Be sure to sift it first to avoid any lumps in the batter.

Eggs add richness and help bind everything together. You’ll need just the right amount to give the crepes a soft, pliable texture without making them too eggy.

Milk gives the batter its signature thin, pourable consistency. I prefer using whole milk for the best flavor and texture, but 2% works fine too. If you’re feeling fancy, a splash of vanilla extract takes things up a notch.

Nutella is, of course, the star of the show. Its creamy hazelnut-chocolate flavor pairs beautifully with the delicate crepes. Warming it slightly makes it easier to spread and helps it blend seamlessly with the whipped cream.

For the filling, I like to fold Nutella into whipped cream for an extra airy texture. Heavy cream whipped to soft peaks gives the filling a luscious, mousse-like consistency that feels decadent but not overly heavy.

You don’t need any special equipment, but a nonstick skillet or crepe pan makes all the difference. A flexible rubber spatula and a ladle or measuring cup for pouring the batter will help things go smoothly.

How To Make These Nutella Cream-Filled Crepes

Making these crepes is easier than you think, and once you’ve done it once or twice, you’ll be hooked.

Start by preparing your batter. In a blender or mixing bowl, combine your flour, eggs, milk, a bit of melted butter, and a pinch of salt. Blend or whisk until completely smooth – no lumps! Let the batter rest for at least 20 minutes (or up to overnight in the fridge). This helps the flour fully hydrate and gives you that perfect, elastic crepe texture.

While the batter rests, whip your heavy cream until it forms soft peaks. Gently fold in the Nutella – you’ll want it slightly warmed so it blends easily. Don’t overmix; a few swirls of Nutella through the cream gives a beautiful marbled effect and keeps it light and airy.

Next, heat a nonstick skillet over medium heat and lightly butter the surface. Pour in about ¼ cup of batter and immediately swirl the pan to spread it into a thin, even layer. Cook for about 1 minute or until the edges look dry and lightly golden, then flip and cook for another 30 seconds.

Transfer the cooked crepes to a plate and keep them covered with a clean kitchen towel while you finish the rest. Stack them between sheets of parchment if you're making a big batch.

To assemble, spread a generous spoonful of the Nutella cream mixture down the center of each crepe. Fold the sides over like a soft taco or roll them into logs. For a pretty finish, dust with powdered sugar or drizzle with melted chocolate.

From start to finish, these take about 35 minutes – and every second is worth it for that first bite of warm, Nutella-filled goodness.

Storage Options

If you have leftover crepes, they store beautifully. Stack them between parchment paper and wrap tightly in plastic wrap or place in an airtight container. They’ll keep in the refrigerator for up to 3 days.

For longer storage, freeze the unfilled crepes. Wrap them in plastic wrap and place in a freezer-safe bag. They’ll stay fresh for up to 2 months. Just thaw them in the fridge or on the counter before using.

The Nutella cream filling is best used fresh, but if you have extra, you can refrigerate it for 1-2 days in a covered container. Give it a quick whip to fluff it up again before spreading.

To reheat, gently warm the crepes in a nonstick skillet over low heat, or microwave them for 10-15 seconds. Avoid high heat so they don’t dry out or turn rubbery.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. Whether you’re looking to change up the flavors or work with what’s in your pantry, the possibilities are endless.

For a fruit-filled twist, try adding sliced bananas or strawberries inside the crepe along with the Nutella cream. The fresh fruit adds a juicy contrast to the rich filling.

Want to lighten things up? Swap the Nutella for Greek yogurt and honey. It’s tangy, creamy, and still totally satisfying – especially with a handful of granola or chopped nuts for crunch.

If you're dairy-free, use coconut whipped cream and a dairy-free hazelnut spread. There are some great vegan Nutella-style options out there that work beautifully in this recipe.

Feeling indulgent? Drizzle the finished crepes with salted caramel or top with a scoop of vanilla ice cream. It’s the ultimate dessert upgrade – perfect for special occasions (or just a Friday night).

And if you love texture, try sprinkling toasted hazelnuts or almonds over the filling before folding. That little bit of crunch makes a big impact.

No matter how you customize them, these Nutella cream-filled crepes are endlessly adaptable – and always delicious. Don’t be afraid to get creative and make them your own!

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