Nutella Crepe Recipe & 3 Ways to Fold Crepes (2024)

This Nutella Crepe Recipe is an Easy Crepe Recipe with a rich chocolate hazelnut spread. Great recipe for how to make Crepes, with step by step instructions.

If you enjoy this Crepe Recipe, try our other Crepe recipes.

What do you use to make this simple Crepe Recipe?

A Basic Crepe Recipe uses flour, eggs, milk, butter and a pinch of salt. Sometimes the milk can be replaced with buttermilk or even water, for a different flavor and texture. The butter in this Easy Crepe Recipe can be replaced with oil.

This Crepe Recipe is made with the same ingredients as German Pancakes or Dutch Baby Pancakes, the only difference is the proportions of those ingredients and the method of cooking.

What filling can I use?

This Crepe Recipe can be made with any sweet or savory filling of your choice. Here are some of the sweet options: fresh fruits, berries, jams, custards, curds or sweetened cream cheese are all good.

Can this Basic Crepe Recipe be made ahead?

This Basic Crepe Recipe can be made ahead, which makes it perfect for breakfast. Crepes are one of those things that actually benefit from a prolonged stay in the fridge.

You can make the batter the night before and just cook them when desired, or you can cook them ahead of time. Just cover the cooked crepes with plastic wrap and leave at room temp. When ready to eat, just fill with the desired filling and serve!

Can I use this Easy Crepe Recipe for Savory Crepes?

Yes, just add only 1 teaspoon of sugar instead of 1 tablespoon when making the batter.

Nutella Crepes

Ingredients for Crepe Batter:

• large eggs
• salt
• granulated sugar
• all-purpose flour
• whole milk
• melted and cooled butter or oil

Crepe Filling:

• Nutella or any other Chocolate Hazelnut spread
• Toasted Almond Flakes

Also:

• Non-stick pan
• Rubber spatula

How To Make Crepe Batter with a blender (Option 1):

• Add egg, sugar, salt, and flour into the blender. Blend on high until combined.
• Through the top opening in the lid, slowly add milk until the batter is well combined and smooth. Stop the blender and scrape the flour off the sides, if needed.
• Then add oil and mix for about 30 seconds.

You can use the batter right away or store in the fridge for the next day.

Making Crepe batter with a whisk and a bowl (Option 2):

• In a large bowl, add sugar, eggs, salt, and flour. Whisk until thick batter forms.
• Slowly add milk, 1/2 cup at a time. Whisk until smooth, clump-free batter forms.
• Once the milk is added, pour in melted butter and whisk for about a minute, until fully incorporated.

How to Cook the Crepe Batter:

Using a non-stick skillet (option 1)

• Thoroughly heat a non-stick skillet over medium heat.
• Once the pan is hot, tilt the skillet at a 45-degree angle and ladle the batter over the raised side trying to cover the top, while allowing it drizzle down as you pour.
• Swirl the pan around until the bottom is covered with batter, adding more to cover any gaps.

Do not pour too much at a time or the crepe will be too thick. You want to just barely coat the bottom of the pan.

• When the sides of the crepe have started to lift away from the pan, go around the pan with a rubber spatula releasing the side of the crepe.
• Then gently slide the spatula under the middle of the crepe and flip it over.
• Cook for about 20-30 seconds and invert onto a dish.

Using a regular skillet (option 2):

• Heat you regular skillet thoroughly on medium-high heat.
• Using a pastry brush, brush the bottom with oil.
• Add the batter in an above-described manner and continue cooking the same way as you would with a non-stick skillet.
• After the first crepe, reduce heat to medium and cook the rest of them over medium heat.

How to Fold:

Hexagon Overlapping Fold–

• Spread filling in a thin layer in the middle of the crepe leaving about a 2-3 inch unfilled space around the edges.
• Next, fold the unfilled edge towards the middle, now go around the crepe and fold towards the middle 5 more times, creating an overlap with each fold.

Tuck & Roll Method-

• Spread filling all over the crepe.
• Fold the right and left side towards the middle overlapping slightly.
• Start rolling away from yourself until you have a roll.

Crepe Suzette Style Fold-

• Spread filling all over the crepe.
• Fold the crepe in half. Now fold it in half one more time.
• You can leave it as is, or fold it in half one more time.

And there you have it! A recipe for the best Crepe Recipe and three ways you can fill them! Enjoy! The tender Crepe envelopes the filling, giving you a perfect piece of heaven in each bite, whether for breakfast or as a snack. No time like the present to enjoy this Easy Crepe Recipe.