Nutella Cream-filled Crepes Recipe

There’s something magical about the first bite of a warm, delicate crepe filled with silky Nutella cream. The soft texture gives way to a luscious, chocolatey filling that melts on your tongue and feels like a little slice of Paris at home.

this Recipe

I first made these Nutella cream-filled crepes on a cozy Sunday morning when I was craving something sweet but didn’t want to leave the house. One taste, and my family was hooked. They're now a go-to treat for brunches, birthdays, or whenever we want a quick indulgence without much effort.

Keep reading to see why these crepes deserve a permanent spot in your recipe rotation.

Why You'll Love This Nutella Cream-filled Crepes Recipe

Get ready to meet your new favorite breakfast-for-dessert hybrid. These Nutella cream-filled crepes are every bit as dreamy as they sound.

First of all, they’re quick and easy to make. Whether you're a crepe newbie or a seasoned pro, this recipe walks you through every step so you get perfectly thin, golden crepes every time. You can whip up the batter in five minutes and have warm crepes on the table in under 30.

They’re also crowd-pleasers. Nutella already has a cult following, and when it’s swirled into a creamy filling and tucked into a tender crepe? Let’s just say, even the pickiest eaters at your table will be asking for seconds.

Budget-friendly? Absolutely. A few pantry staples, a jar of Nutella, and some cream are all you need. No fancy ingredients or special shopping trips required.

And don’t forget the versatility factor. You can dress these up or down – keep them simple with a dusting of powdered sugar, or go all out with sliced bananas, strawberries, and a drizzle of chocolate sauce. Perfect for breakfast, brunch, or dessert.

Let’s take a closer look at the simple ingredients that make this dish shine.

Ingredients Notes

The beauty of these Nutella cream-filled crepes lies in their simplicity. With just a few key ingredients, you can create something that feels downright luxurious.

Flour is the base of our crepe batter. All-purpose flour works beautifully here, providing structure while still keeping the crepes light and tender. Make sure to sift it for the smoothest texture – nobody wants lumpy crepes.

Eggs play a crucial role in binding the batter together. They also help give the crepes that slight elasticity, allowing you to flip and fold them without tearing. Room-temperature eggs incorporate better and create a smoother batter.

Milk and melted butter bring richness and moisture. Whole milk is ideal for flavor, but you can substitute with 2% if needed. The melted butter gives the crepes a golden edge and prevents sticking without overpowering the flavor.

The star of the show is, of course, the Nutella. We elevate it by folding it into freshly whipped cream, creating a light, mousse-like filling that’s rich but not too heavy. You’ll want to use a hand mixer or stand mixer to whip the cream until it forms soft peaks before gently adding the Nutella.

While not essential, a good nonstick crepe pan or flat skillet will make your life easier. Look for one with a low edge so you can swirl the batter evenly. A small offset spatula or silicone turner also helps with flipping.

How To Make This Nutella Cream-filled Crepes Recipe

Making these crepes is easier than you think, and the results are absolutely worth it. Let’s walk through it together.

Start by preparing your batter. In a large mixing bowl, whisk together the flour, eggs, and a pinch of salt. Slowly pour in the milk while continuing to whisk until the batter is smooth and lump-free. Finish by stirring in the melted butter. Let the batter rest for 15–30 minutes – this helps relax the gluten and gives you more tender crepes.

While the batter rests, whip up the Nutella cream. In a chilled bowl, beat the heavy cream on medium-high speed until soft peaks form. Add the Nutella and continue whipping just until combined and fluffy. Don’t overmix – you want it airy and mousse-like. Set it in the fridge to keep cool.

Once your batter has rested, heat your nonstick skillet over medium heat. Lightly grease it with a bit of butter or oil, then pour in about ¼ cup of batter. Immediately swirl the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1–2 minutes until the edges lift and the bottom is lightly golden, then flip and cook for another 30 seconds.

Transfer each crepe to a plate and cover loosely with foil to keep warm while you cook the rest. Once all your crepes are ready, it’s time to fill them. Spread a generous spoonful of Nutella cream down the center of each crepe, then fold or roll them as you like. Dust with powdered sugar, drizzle with chocolate sauce, or top with berries for extra flair.

From start to finish, you’ll spend about 35–40 minutes. What you’ll get is a stack of golden crepes and a bowl of whipped Nutella heaven – trust me, it’s worth every second.

Storage Options

If you end up with leftovers (a rare occurrence in our house!), these crepes store surprisingly well.

Refrigerator: Keep the crepes and Nutella cream separate for best results. Store plain crepes in an airtight container or zip-top bag in the fridge for up to 3 days. The cream should also be kept chilled, in a covered bowl, for up to 2 days.

Freezer: You can freeze the crepes by layering them between sheets of parchment paper and sealing in a freezer-safe bag. They’ll keep for up to 2 months. To thaw, let them sit at room temperature or warm briefly in the microwave.

When it’s time to reheat, place the crepes in a dry skillet over low heat or microwave them for 10–15 seconds. Fill with chilled Nutella cream just before serving so it stays fluffy and cool.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Think of it as your sweet crepe canvas.

If you’re out of Nutella or want something different, try peanut butter or almond butter folded into whipped cream instead. It gives a rich, nutty flavor and pairs well with sliced bananas.

For a fruity twist, swap the Nutella filling for mascarpone and berry jam. The creamy-tart combo is bright, refreshing, and perfect for spring and summer brunches.

Need a dairy-free version? Use plant-based milk and coconut whipped cream. The crepes might be slightly more delicate, but they’re still delicious – especially with a swirl of vegan chocolate spread.

Want to make it extra indulgent? Add a thin layer of cream cheese before spreading the Nutella cream. It adds a tangy richness that balances the sweetness perfectly.

Don't be afraid to get creative with toppings either. Toasted hazelnuts, shredded coconut, or even a scoop of ice cream can take these crepes from simple to showstopping.

So go ahead – experiment, customize, and make this recipe your own. No matter how you serve them, these Nutella cream-filled crepes are guaranteed to impress.

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