Okay, so here’s the deal. You’re sitting there, kinda craving something sweet, maybe even a little gooey, but you don’t want a full-on baking disaster in your kitchen. The Nutella stuffed crepes recipe is basically your answer. It’s the sort of ridiculously tasty treat that fixes a boring breakfast or wins you applause at brunch. Trust me, if you’ve ever tried spin-off desserts like these spinach garlic meatballs stuffed with mozzarella (yep, savory but the same wow factor), you’ll understand the joy of stuffing things. Let me show you it’s actually easy to fold this magic together at home. 
How to Make Nutella Crepes
Alright, zero stress here. I know some folks get a little sweaty about making crepes, but you seriously don’t need super fancy skills. Just a good nonstick pan and a whisk. I start by mixing eggs, flour, a splash of milk, a pinch of salt, and a dab of butter in a bowl (sometimes I wing it, and it’s, surprisingly, always just fine).
Make the batter nice and smooth—a few lumps are honestly okay, don’t overthink it. Heat up the pan to medium, swipe it with a little butter, and pour in a thin layer of batter. Swirl it quick to cover the base. Cook for about a minute, then flip (and try not to panic if it rips—you can always, uh, cover it with Nutella). I always make a few extra in case one looks like a map of Canada.
Now, once your crepes are cooked, spread that Nutella on while the crepe’s warm so it just melts into every corner. Fold or roll up—who cares. I like to eat one standing at the counter. Or, if you want to be proper, stack ‘em on a plate and dust with powdered sugar. Heaven.
I served these to my friends last weekend. Half were gone before I even finished making the batch—no kidding, they’re absolute show-stealers!
Only Pantry Ingredients Required!
This is the real kicker—hardly any weird stuff needed. Just basic things you’ve probably got in the kitchen.
Flour, eggs, milk—any type, really (almond is totally fine). Salt. Butter. Sugar if you want it a tad sweeter (not even a must, though). Nutella, of course—arguably the most critical thing—don’t try using anything else, it’s not the same.
No runs to six different stores! If you ever find you only have a tablespoon left of Nutella, well, time for a grocery run is all I can say.
Pro Tips for Making Nutella Crepes
So, here’s where I spill the real secrets after too many attempts (some even borderline disastrous, but that’s another story).
The batter? Let it rest for about 10 minutes if you can—it just comes out smoother and tears less. Pour with confidence, don’t fuss with the pan too much. And when it comes to spreading Nutella, go right to those edges. You want a full blast of chocolate with every bite.
Oh, and don’t flip too early. If you try to turn it while it still looks wet, it gets messy. Just peek and as soon as you see those tiny golden brown spots, it’s go-time. Big tip: wrap extras in plastic wrap. They stay soft for a day or two, ready for sudden snack emergencies.
Tips And Tricks For Success
Okay, here’s my best hack collection:
- If your crepes stick, rub the pan with a bit more butter between each one.
- Use a measuring cup to pour batter—way less mess than a ladle, honestly.
- Warm the Nutella slightly in the microwave. Spreads like a dream, no tearing!
Never skimp on the filling. Seriously. Sad, empty crepes? That’s just wrong.
Stuff Nutella Crepes With
Here’s where you get wild. Stuff Nutella crepes not just with Nutella (although, let’s be real, that’s already brilliant) but go crazy with extras. I layer in sliced bananas sometimes or drop on some strawberries for a hit of freshness. Sometimes, I drizzle a bit of caramel or toss on toasted hazelnuts for crunch. I even tried one with peanut butter and almost fell off my chair—that good.
Mix and match. Whatever you love in a dessert, go ahead and fill it in there. Just…don’t tell anyone if you eat the fillings before getting them in the crepe. Guilty as charged.
Common Questions
Q: Do I need to use Nutella or can I try another chocolate spread?
A: You really want that hazelnut-chocolate thing that Nutella does best, but another spread will technically work in a pinch.
Q: Can I make the crepe batter ahead of time?
A: Absolutely, I do it all the time. Keep it in the fridge for up to a day. Just give it a stir before cooking.
Q: Are these crepes freeze-able?
A: Surprisingly, yes. Cool them, stack with parchment paper between, freeze, then reheat in a pan or microwave. Fill with Nutella after thawing.
Q: What if my crepes turn out a little chewy?
A: Usually means the pan was too hot, or the batter got overmixed. Try a lower heat and don’t go crazy with the whisking.
Q: Can I make these for a crowd?
A: Oh yes—you can double (or triple) the recipe. Just keep cooked crepes warm, and let everyone stuff their own. A crepe bar might make you the most popular person at your next family brunch.
Go Treat Yourself to Nutella Joy
So, that’s basically it. Making the world’s best Nutella crepes at home isn’t rocket science. With just a pan and some pantry basics, you get a dessert (or, hey, breakfast) that’s got that five-star sparkle. Try it at home, then come tell me your favorite way to stuff a crepe. Oh—if you want even more crepe inspiration, check out these Nutella Crepes with Strawberries from RecipeTin Eats or the Nutella Crepes {easiest recipe!} at Lauren’s Latest. Now, if you’re hungry for something different, I can also point you toward a mean apple hand pie for dessert—snack time just keeps getting better.
Nutella Crepes
Ingredients
Method
- In a bowl, mix the flour, eggs, milk, salt, and melted butter until smooth. Let the batter rest for about 10 minutes.
- Heat a nonstick pan over medium heat and lightly grease it with butter.
- Pour a thin layer of batter into the pan and swirl to cover the base. Cook for about 1 minute until the edges lift slightly.
- Flip the crepe carefully and cook for another 30 seconds to 1 minute until golden brown.
- Repeat with the remaining batter, greasing the pan as needed.
- Spread Nutella on each warm crepe while it’s still in the pan to melt slightly.
- Fold or roll them as desired, and serve warm.