This recipe for Nutella crepes started as a weekend experiment that turned into a family tradition. I first made these on a slow morning when I wanted something special but uncomplicated: a thin, tender crepe filled with the silky chocolate-hazelnut goodness of Nutella and bright, tart berries. The contrast between the lacy, slightly crisp edges and the soft, pillowy center with a warm smear of Nutella is what makes this so irresistible. It’s the kind of dish that gets everyone to the table early and instantly sparks conversation.

I discovered the blender method during a sleep-deprived holiday morning when I needed to feed a hungry group quickly. Using a blender yields a reliably smooth batter and saves the whisking and sifting step, and the short resting time helps relax the gluten so the crepes remain tender. These crepes are forgiving: even if your first flip isn’t perfect, the flavor and texture still shine through. I love serving them for special breakfasts, casual brunches, or as an elegant dessert when friends drop by.

Ingredients

• All-purpose flour: 1 cup. Use a trusted brand like King Arthur or White Lily for consistent texture; spoon and level the cup for accuracy — this gives the crepes structure without heaviness.
• Granulated sugar: 1 tablespoon. Adds a touch of sweetness to the batter surface so the crepes caramelize lightly when cooked — omit for savory fillings.
• Kosher salt: 1/4 teaspoon. Enhances the flavor; use Diamond Crystal or Morton and adjust if using table salt.
• Milk (1% used): 1 1/2 cups. Whole milk gives a richer crepe, but 1% keeps them light while maintaining tenderness; room temperature milk mixes more evenly in the blender.
• Large eggs: 4. Eggs bind and add richness; bring them to room temperature for a silkier batter and improved emulsification.
• Unsalted butter: 3 tablespoons, melted plus more for the pan. Melted butter adds flavor and helps the batter spread; use high-quality butter like Plugrá or Kerrygold for a deeper taste.
• Nutella: 3/4 cup. Warm slightly for easier spreading — microwave in 10-second bursts, stirring between each, so it becomes spreadable but not runny.
• Mixed berries: 1 1/2 cups. A combination of strawberries, blueberries, and raspberries provides sweetness, acidity, and texture contrast.
• Whipped cream or whipped topping: 3/4 cup. Freshly whipped cream sweetened lightly is best, but store-bought topping works in a pinch.
• Fresh mint (optional): For garnish; offers a refreshing herbal lift against the richness of Nutella.

Instructions

Step 1 — Blend the batter:Measure flour, sugar, and salt into the blender first so dry ingredients are evenly distributed. Add the milk, eggs, and 3 tablespoons melted butter on top. Purée on medium-high until very smooth, about 25 to 35 seconds. You should see no lumps and the batter should coat the sides of the jar briefly. Starting with dry ingredients helps prevent flour pockets and ensures a silky texture.Step 2 — Rest the batter:Transfer the batter to a bowl or leave it in the blender and let it sit at room temperature for 15 minutes. This resting period relaxes the gluten and allows tiny air bubbles to dissipate so the crepes form evenly and become tender rather than elastic.Step 3 — Heat and grease the pan:Heat a 12-inch nonstick skillet over medium heat until hot but not smoking. Brush or swirl a thin film of melted butter across the surface; too much fat will cause the batter to fry rather than form a delicate crepe. Test with a scant 1/3 cup of batter — it should spread to a thin layer that browns lightly in 2 to 3 minutes.Step 4 — Cook the crepes:Pour a scant 1/3 cup batter into the center of the skillet and immediately tilt and rotate the pan so the batter spreads into a thin, even circle. Cook until the underside is golden and the edges look dry, 2 to 3 minutes. Loosen the edge with a thin spatula, then quickly flip using your fingertips or a wide spatula and cook 1 minute more. Slide the crepe to a plate and stack loosely; repeat with remaining batter. Maintain medium heat so crepes brown steadily without burning.Step 5 — Fill and serve:Warm Nutella briefly to make it spreadable, then spread about 1 1/2 tablespoons over each crepe. Add a small handful of mixed berries, fold into a triangle or roll, and top with a dollop of whipped cream and a sprig of mint if desired. Serve immediately while warm for best texture contrast.

Storage Tips

To store batter, cover the blender jar or transfer to an airtight container and refrigerate for up to 6 hours. Give it a good stir or a quick pulse in the blender before cooking. Cooked crepes keep well refrigerated for 2 to 3 days in a shallow airtight container with parchment between layers to prevent sticking. For longer storage, freeze individual crepes between sheets of parchment in a resealable bag for up to 2 months. Reheat frozen crepes in a 300°F oven for 5 to 8 minutes wrapped in foil, or warm briefly in a skillet over low heat. Avoid microwaving for too long, which can make them rubbery.

Ingredient Substitutions

If you need dairy-free options, substitute a plant-based milk like oat or almond and use dairy-free spread in place of Nutella (there are hazelnut-chocolate alternatives). For gluten-free, use a 1-to-1 gluten-free flour blend and allow an extra minute of resting time to hydrate the flour. Use melted coconut oil instead of butter for a subtle tropical note, but expect a slightly different mouthfeel. To reduce sugar, omit the tablespoon of granulated sugar and use unsweetened cocoa spread paired with naturally sweet fruits.

Serving Suggestions

Serve these as part of a leisurely brunch with coffee, sparkling wine, or a bright citrus mimosa. For dessert, present crepes folded into elegant triangles dusted with powdered sugar and a scoop of vanilla ice cream alongside. Pair with a simple salad of arugula dressed with lemon vinaigrette to cut the richness, or serve with toasted almonds for extra crunch. Garnish with fresh mint, a drizzle of warm chocolate, or a spoonful of fruit compote depending on the season.

Cultural Background

Thin folded pancakes are traditionally associated with French cuisine, where crepes are enjoyed both sweet and savory. While this version is an Americanized take using a commercially made chocolate-hazelnut spread rather than classic ganache or jam, it embodies the French spirit of transforming simple batter into an elegant, versatile dish. Regional adaptations across Europe and beyond include buckwheat galettes and thicker pancake variations, each reflecting local ingredients and tastes.

Seasonal Adaptations

In summer, load crepes with fresh peaches, berries, or a spoonful of citrus curd. In autumn, swap berries for sliced pears poached in spiced wine or sautéed apples with cinnamon. For winter holidays, add orange zest to the batter and top with spiced cranberry compote. Simple adjustments to fruit and garnish allow these crepes to feel appropriate year-round while still relying on the same reliable batter technique.

Meal Prep Tips

Make the batter the night before and keep refrigerated; in the morning, whisk or pulse it briefly before cooking. Cook a big batch of crepes and stack them with parchment between layers; they’ll keep in the refrigerator for a few days or freeze for longer. Portion fillings separately so guests can assemble their crepes fresh, or pre-fill and reheat gently for grab-and-go breakfasts. Packing crepes in lunch containers with a separate small tub of Nutella helps preserve texture until ready to eat.

These Nutella crepes are deceptively simple yet feel indulgent whenever I serve them. They’ve become a reliable way to turn ordinary mornings into celebratory moments — I encourage you to make them your own and enjoy the small ritual of spreading warm Nutella and folding in bright berries.