• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Breakfast Desserts Romanian
4.9 from 7 votes

Nutella Berry Crepes

Jump to RecipeVideoPrintRate
By: Joanna Cismaru 9 Comments

This post may contain affiliate links. Please read my disclosure policy.

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

two homemade crepes stuffed with nutella and berries on a white plate
Print
4.86 from 7 votes

Nutella Berry Crepes

Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Rate Recipe
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.
8

Ingredients

For Crepes

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

Toppings

  • 2 cups strawberries (chopped)
  • 1 cup raspberries
  • 1/2 cup Nutella

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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

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%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

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

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 162
Home Recipes
Joanna Cismaru

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.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

9 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Ainara Thompson
Ainara Thompson
Posted: 2 years ago

5 stars
Simple yet delicious!

0
Reply
Rylee
Rylee
Posted: 4 years ago

5 stars
Will this work with Gluten Free flour?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rylee
Posted: 4 years ago

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

0
Reply
Sue K
Sue K
Posted: 8 years ago

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!

0
Reply
Lindsey @ American Heritage Cooking
Lindsey @ American Heritage Cooking
Posted: 8 years ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lindsey @ American Heritage Cooking
Posted: 8 years ago

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

0
Reply
Lindsey @ American Heritage Cooking
Lindsey @ American Heritage Cooking
Reply to  Joanna Cismaru
Posted: 8 years ago

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

0
Reply
Carol at Wild Goose Tea
Carol at Wild Goose Tea
Posted: 8 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carol at Wild Goose Tea
Posted: 8 years ago

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

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

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.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz