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Home / Recipes
45 minutes
4.86 from 7 votes
9 Comments

Nutella Berry Crepes

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by: Joanna Cismaru
06.27.20
Updated: 10.01.20

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These Nutella Berry Crepes are sweet and delicious, stuffed with Nutella hazelnut spread and fresh berries. Using my tried and true method for perfect crepes, this recipe is bound to be a success. They’re the perfect choice when you’re looking for the best way to start off a special day.

two homemade crepes stuffed with nutella and berries on a white plate

I have been making crepes for as long as I can remember! Growing up in Europe, crepes were as popular to make for breakfast as pancakes are here in North America. It was our dessert of choice on the weekends! This is the type of recipe that I never had a recipe for, if you know what I mean. The method was passed down to me from my mom and I’ve always gone by look and feel.

That being said, it was not an easy feat to convert this brain child into a written recipe with exact amounts! Trial and error was employed, many crepes were eaten. Someone has to make these sacrifices, right? Well, I’m happy to report that through my thorough scientific testing I was able to recreate my mom’s perfect crepes with exact amounts for you to replicate.

Ingredients

Keep scrolling for to the recipe card for the full list of ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Eggs – Use large eggs.
  • Sugar – Granulated sugar works best.
  • Vanilla – Extract, paste, or fresh vanilla bean.
  • Salt – As much or little as you like.
  • Milk – Any type of milk, including non-dairy substitutes, will work.
  • Flour – All-purpose. Don’t use self-rising.
  • Butter – If you use salted, reduce the amount of salt in the crepes.
  • Toppings – strawberries, raspberries, and Nutella.
a stack of homemade crepes on a plate

How to make Nutella berry crepes

  1. Make the batter: Add all the crepe ingredients to a blender and blend well until completely smooth. Let the batter sit for 10-20 minutes.
  2. Cook the crepes: In the meantime heat a non stick frying pan over medium heat with a 1/2 tsp of butter. Pour 3/4 of a ladle (about 1/2 cup) of the crepe mixture into the pan and spread the mixture to cover the entire pan, by rotating the pan. Leave about 1 to 2 min per side then flip over. Repeat with remaining batter.
  3. Fill the crepes: Spread Nutella over the entire crepe and top with fresh strawberries, raspberries, or the berries of your choice, roll, and serve.

Tips for making perfect crepes

  • Make sure your batter is blended well. While the best pancakes are made with a lumpy batter, the opposite it true for crepes.
  • Get yourself a crepe pan. The walls are much lower making for easier flips, and the surface gives your perfectly even heat.
  • Use a consistent measurement for even thickness of your crepes. I usually just use my ladle, or you can use 1/2 cup measuring cup.
  • Keep an eye on the heat. You may need to adjust it up or down slightly as the crepes cook.
  • Flip the crepe at the right time. Wait until the surface is no longer glossy and the edges begin to brown.
closeup side shot of a crepe stuffed with nutella and berries

What else can I put in my crepes?

When I make crepes, I like to provide a spread on the table including all sorts of fillings, both sweet and savory, to satisfy anyone’s cravings. Each crepe you enjoy can be a different combination! Here are some tried and true favorites:

SweetSavory
Bananas, fresh or caramelizedScrambled eggs
KiwisCheese
PeachesHerbs
Chopped nutsOnion/ leeks
Apple pie fillingMushrooms
Jams/ preservesSpinach
CustardTomatoes
CaramelBacon
Chocolate sauceProsciutto
Whipped CreamGround meats

See what I mean? While made with such a simple batter, the endless list of fillings will make each crepe experience brand new.

Storing leftover Nutella berry crepes

Batter

If you’ve ended up with a big stack of crepes but there’s some batter left in the blender, you can keep it in the blender covered with the lid or transfer it to an airtight container. It’s best to use the batter up within 24 hours, but you can also store crepe batter in the freezer up to 3 months. Let it thaw overnight in the fridge and give it a quick buzz in the blender before using it.

Crepes

Stack the crepes, with a sheet of parchment paper between each one, and let them fully cool to room temperature. Transfer the stack to a large sealable freezer bag and store in the fridge up to 5 days or in the freezer up to 2 months.

Crepes reheat best in the microwave at 5-10 second intervals. You can also reheat them in a dry skillet over medium-high heat for a few seconds per size. If your crepes are frozen, let them thaw fully in the fridge before reheating.

two homemade crepes stuffed with nutella and berries on a white plate

Did you love this easy recipe? Try these:

  • How To Make Crepes
  • Maple Ricotta Stuffed Crepes
  • Dutch Baby Pancake
  • Classic Pancakes
  • Blueberry Buttermilk Pancakes
  • Easy Waffle Recipe
  • Giant Cinnamon Rolls
  • Berry Brioche Pudding
  • Peaches and Cream Strudel

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

two homemade crepes stuffed with nutella and berries on a white plate

Nutella Berry Crepes

4.86 from 7 votes
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
These Nutella Berry Crepes are sweet and delicious, stuffed with Nutella hazelnut spread and fresh berries. Using my tried and true method for perfect crepes, this recipe is bound to be a success. They're the perfect choice when you're looking for the best way to start off a special day.

Ingredients

For Crepes

  • 2 eggs
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups milk
  • 1 cup all-purpose flour
  • 1 tbsp butter unsalted and melted
  • 2 tbsp butter for cooking the crepes

Toppings

  • 2 cups strawberries chopped
  • 1 cup raspberries
  • 1/2 cup Nutella
US Customary – Metric

Instructions

  • Mix all the crepe ingredients in a mixer (excluding the last 2 tbsp of butter) really well and let sit for about 20 minutes.
  • In the meantime heat a non stick frying pan with a 1/2 tsp of butterl really well. It is very important that the pan is very hot.
  • Pour 3/4 (1/2 cup) of a ladle of the crepe mixture into the pan and spread the mixture to cover the entire pan, by rotating the pan. Leave about 1 to 2 min per side then flip over.
  • Repeat steps until you’ve prepared all the crepes.
  • Spread Nutella over the entire crepe and top with fresh strawberries, raspberries, or the berries of your choice, roll and serve.

Video

Recipe Notes

  1. Nutritional information includes Nutella and berries.
  2. Stack the crepes, with a sheet of parchment paper between each one, and let them fully cool to room temperature. Transfer the stack to a large sealable freezer bag and store in the fridge up to 5 days or in the freezer up to 2 months.
 

Nutrition Information:

Serving: 1crepeCalories: 282kcal (14%)Carbohydrates: 34g (11%)Protein: 6g (12%)Fat: 13g (20%)Saturated Fat: 10g (63%)Cholesterol: 58mg (19%)Sodium: 124mg (5%)Potassium: 266mg (8%)Fiber: 3g (13%)Sugar: 19g (21%)Vitamin A: 291IU (6%)Vitamin C: 25mg (30%)Calcium: 107mg (11%)Iron: 2mg (11%)
Course:Breakfast, Dessert
Cuisine:French, Romanian
Keyword:crepes
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Ainara Thompson says

    February 17, 2021 at 1:55 am

    5 stars
    Simple yet delicious!

    Reply
  2. Rylee says

    November 1, 2018 at 12:25 pm

    5 stars
    Will this work with Gluten Free flour?

    Reply
    • Joanna Cismaru says

      November 3, 2018 at 10:29 am

      Never tried crepes with gluten free flour, so I’m not sure. 🙁

      Reply
  3. Sue K says

    May 9, 2014 at 8:02 pm

    5 stars
    These look wonderful and light. We make pfannenkuchen (German) for breakfast and add mineral water to the batter. My son always rolls a banana and nutella in them. I look forward to trying this batter for a change!

    Reply
  4. Lindsey @ American Heritage Cooking says

    May 9, 2014 at 1:52 pm

    5 stars
    I heart crepes! I made it my personal goal to find the best crepes when I lived in Paris…I can’t say this was advisable but it was super delicious! Nutella was my husbands favorite kind on our honeymoon, I must say that I am partial to beurre sucre 🙂

    That being said, I’ve never actually made them! Must fix this asap! And must fill with delicious berries like you!

    Reply
    • jo says

      May 10, 2014 at 1:18 am

      I can’t believe you’ve never made them, so easy. You must put these on your list asap. 🙂

      Reply
      • Lindsey @ American Heritage Cooking says

        May 10, 2014 at 1:29 pm

        Yes ma’am! My grandmother actually gave me a crepe pan years ago, so shame on me!

  5. Carol at Wild Goose Tea says

    May 9, 2014 at 3:26 am

    5 stars
    I love love love crepes. I have made them, but I have enlarged the procedure to some kind of intimidating chore that I rarely make them. Yet I toss out pancake like no tomorrow and make an almost crepe. For some reason I felt a sense of peace when I read your blog—Like I can do this now!!!!!
    I can cross something off my bucket list. Sooooo I will check back in with you with my SUCCESS. Yours are of course picture perfect with a simply wonderful filling.

    Reply
    • jo says

      May 9, 2014 at 3:47 am

      Oh Carol you can so do this, it’s not hard at all. I’d love to hear about your success 🙂

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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