10 Irresistible Chocolate Nutella Crepes You Crave Now

Published: November 28, 2025

There’s something downright magical about making crepes at home—that moment when thin batter hits a hot pan and transforms into golden, delicate perfection gets me every time. These Chocolate Nutella Crepes became my go-to weekend treat after years of stubbornly flipping torn crepes (trust me, I’ve had my share of disasters!). What I love most is how something so impressive-looking comes together with just pantry staples—flour, eggs, milk—and that glorious jar of Nutella waiting to be swirled inside. My college roommate taught me the trick of spreading the hazelnut goodness while the crepe’s still warm, and now my kids beg for these on Sunday mornings. Simple? Absolutely. Life-changing? You bet.

Why You’ll Love These Chocolate Nutella Crepes

Let me tell you why these crepes will become your new obsession:

Foolproof technique: My batter recipe is practically bulletproof—no fancy skills needed, just a good non-stick pan and a little patience
Better than bakery: Freshly made crepes have this delicate crispness that packaged versions just can’t match
Endless options: Dress them up with berries for brunch or keep it simple with just Nutella for a midnight snack (no judgment here!)
Crowd-pleaser magic: Kids go nuts for them, but I’ve served these at dinner parties to equally impressed adults
Quick cleanup: One bowl, one pan, and you’re done—my kind of cooking

Once you taste that warm Nutella oozing through tender crepe folds, you’ll understand why I make these on repeat!

Ingredients for Chocolate Nutella Crepes

Here’s what you’ll need to create these heavenly crepes – I promise you probably have most of this in your kitchen right now!

1 cup all-purpose flour – spooned and leveled (no packing!) for perfect measurement
2 large eggs – straight from the fridge is fine, but room temp blends smoother
1 1/4 cups milk – whole milk makes the richest crepes, but I’ve used 2% in a pinch
2 tbsp melted butter – cooled slightly so it doesn’t cook the eggs when mixing
1 tbsp granulated sugar – just enough to balance the flavors without being too sweet
1/4 tsp salt – trust me, this tiny amount makes all the flavors pop
1/2 cup Nutella – warmed slightly for easy spreading (10 sec in microwave does the trick)
1 tbsp vegetable oil – for greasing the pan between crepes

Optional toppings to make it extra special:

Powdered sugar – a light dusting makes them look bakery-worthy
Fresh berries – strawberries and raspberries are my favorites
Whipped cream – because why not go all out?
Chopped hazelnuts – for that extra crunch if you’re feeling fancy

See? Nothing crazy here – just simple ingredients that transform into something magical. Now let’s get mixing!

Essential Equipment for Perfect Chocolate Nutella Crepes

You don’t need fancy gadgets to make incredible crepes—just these trusty kitchen staples:

A good mixing bowl – wide enough to whisk without splatters
Whisk or electric mixer – my arm gets tired, so I often cheat with a hand mixer
Ladle or 1/4 cup measure – for pouring the perfect amount of batter
8 or 10-inch non-stick skillet – my well-loved $15 pan works better than “real” crepe pans!
Thin spatula – the flatter the better for easy flipping

That’s it! If you’ve got these basics, you’re ready to crepe like a pro.

How to Make Chocolate Nutella Crepes

Alright, let’s get to the fun part—turning those simple ingredients into gorgeous, Nutella-filled crepes! I’ll walk you through each step like I’m right there in your kitchen (maybe pretend I’m holding a cup of coffee and cheering you on).

Preparing Your Chocolate Nutella Crepe Batter

First things first—that perfect batter consistency is key. Here’s how I nail it every time:

Grab your mixing bowl and whisk together the flour, sugar, and salt. Make a little well in the center—this is where the magic starts.
Crack in the eggs and pour about 1/4 cup of the milk into the well. Start whisking from the center, gradually pulling in the dry ingredients. This prevents lumps better than dumping everything in at once (learned that the hard way!).
Slowly add the remaining milk while whisking constantly. Don’t worry if it looks thin—that’s exactly what we want! Crepe batter should pour like heavy cream.
Whisk in the cooled melted butter last. Keep mixing until it’s completely smooth—no floury streaks allowed! I sometimes strain mine through a sieve if I’m being extra fussy.
Let the batter rest for 15 minutes if you can. This relaxes the gluten and makes for more tender crepes. But hey, if you’re impatient like me sometimes, you can skip straight to cooking!

Cooking Your Chocolate Nutella Crepes

Now for the exciting part—let’s make some crepes! Here’s my no-fail method:

Heat your non-stick pan over medium heat for a good 2 minutes. Test it by flicking a few water drops—if they sizzle and dance, you’re ready.
Lightly brush the pan with oil using a paper towel (careful, it’s hot!). I use about 1/2 teaspoon between crepes.
Pour in 1/4 cup batter—quickly lift and tilt the pan in circular motions to coat the entire bottom. This takes practice, but even lopsided crepes taste amazing!
Cook for about 1-2 minutes until the edges start lifting and the underside is golden with little brown spots. The top should look dry—no shiny wet patches.
Slide your thin spatula completely underneath (confidence is key here!), then flip with a quick wrist motion. The second side only needs 20-30 seconds—just kiss it with heat really.

Assembling Your Chocolate Nutella Crepes

This is where the magic happens—that molten Nutella moment!

As soon as the crepe comes off the pan, spread about 1 tablespoon of slightly warmed Nutella over one half. Work quickly—warm crepes = easy spreading.
Now fold it like a pro: either roll it up burrito-style, fold in quarters like a handkerchief, or my favorite—half-moon then half again for a cute triangle.
If serving immediately, dust with powdered sugar or add toppings now. For a crowd, I keep them warm in a 200°F oven on a baking sheet until ready to serve.

See? Not nearly as intimidating as it looks. And remember—your first crepe is always the “test” one (aka the cook’s snack!). By the second or third, you’ll be flipping like a Parisian street vendor.

Expert Tips for the Best Chocolate Nutella Crepes

After making more crepes than I can count (and eating my fair share of “practice” batches), here are my can’t-live-without tricks:

Rest that batter! Letting it sit for 15 minutes relaxes the gluten—your crepes will be noticeably more tender. No time? Just strain it through a sieve to smooth out any lumps.
Dial in your heat: If crepes brown too fast, lower the heat slightly. If they’re pale after 2 minutes, nudge it up. Every stove is different—mine runs hot so I cook at medium-low.
Keep ’em cozy: Stack cooked crepes on an oven-safe plate in a 200°F oven with a towel over them. They’ll stay warm and pliable for serving.
Freezer hack: Layer unfilled crepes between parchment paper and freeze for up to a month. Just reheat in a dry skillet—good as new!
Nutella magic: Microwave the jar for 10 seconds before spreading—it glides on like silk. And always spread while the crepe’s still hot from the pan!

Follow these and I promise—you’ll be the crepe hero of your household!

Serving Your Chocolate Nutella Crepes

Now for the best part—showing off your beautiful crepes! I love serving them rolled up like little burritos (perfect for little hands to grab) or folded into elegant quarters for a fancier look. Pile them high on a platter with a dusting of powdered sugar, fresh berries tumbling over the sides, and maybe a dollop of whipped cream if you’re feeling extra. For brunch, I’ll set out bowls of toppings—sliced bananas, chopped nuts, even a drizzle of caramel—and let everyone build their dream crepe. Just don’t be surprised when they disappear faster than you can say “seconds please!”

Storing and Reheating Chocolate Nutella Crepes

Here’s the scoop on keeping your crepes fresh (because let’s face it – you might actually have leftovers!): Store cooled, unfilled crepes stacked between sheets of parchment in an airtight container. They’ll stay perfect for 2 days in the fridge. To reheat, either pop them in a dry skillet for 30 seconds per side to bring back that fresh-off-the-pan texture, or microwave individual crepes for about 15 seconds – just until warm. Pro tip: Only add the Nutella right before serving so it stays gloriously gooey!

Chocolate Nutella Crepes Nutritional Information

Just a quick note about nutrition—these numbers are rough estimates since your exact ingredients and toppings will change things. One plain crepe (without Nutella) runs about 100 calories, but let’s be real… you’re definitely adding that glorious hazelnut spread! The full deal with Nutella clocks in around 220 calories per crepe. Remember, berries add vitamins without many calories, while whipped cream or extra Nutella will bump things up. I say enjoy every bite—life’s too short to skip the good stuff!

Frequently Asked Questions: Chocolate Nutella Crepes

Over years of crepe-making (and countless happy eaters), I’ve fielded every question imaginable about these Chocolate Nutella Crepes. Here are the answers to the ones I hear most often!

Can I Make These Crepes Ahead of Time?

Absolutely! The unfilled crepes keep beautifully for 2-3 days stacked between parchment paper in the fridge. For longer storage, freeze them layered with parchment—they’ll last a month. Just reheat gently in a dry pan and add Nutella fresh. Trust me—waiting to spread the Nutella until serving keeps that perfect melty texture!

What Are Good Substitutes for Nutella?

While Nutella is my love language, I’ve had great success with other spreads too! Any chocolate-hazelnut spread works wonderfully. For nut-free options, try peanut butter mixed with honey, cookie butter (speculoos), or even a simple cinnamon-sugar sprinkle with butter. My kids adore strawberry jam versions too—get creative!

How Do I Prevent My Crepes from Tearing?

Ah, the heartbreak of torn crepes! First, make sure your pan is properly preheated—a cold pan is the #1 culprit. Next, use just enough oil between crepes (too much makes them slide around). Finally, use a super-thin spatula and slide it ALL the way under before flipping—hesitation causes tears. Remember—even imperfect crepes still taste amazing!

How Can I Make These for a Crowd?

For brunch parties, I cook crepes ahead and keep them warm in a 200°F oven stacked between parchment paper. Set up a DIY station with Nutella, toppings, and let guests assemble their own—it’s fun and ensures everyone gets theirs fresh! One batch makes 6-8 crepes—double or triple the recipe easily.

Share Your Chocolate Nutella Crepes Creation

Did you make these dreamy crepes? I’d love to hear how they turned out! Drop a rating below if you loved them, and tag me in your photos—nothing makes me happier than seeing your Nutella-filled masterpieces! Check out more delicious ideas on Pinterest!