There’s something magical about the moment warm Nutella meets a freshly cooked crepe. I discovered this during a rainy afternoon in Paris years ago—one bite of those rolled Nutella crepes, and I was hooked. Back home, I spent weeks perfecting my own version, a recipe so simple yet so indulgent it’s become my go-to dessert for everything from lazy Sundays to impromptu dinner parties. What I love most? These chocolate dessert crepes require just basic pantry staples, but the result feels downright luxurious. The secret’s in that luscious Nutella spread while the crepes are still warm enough to melt it slightly. Trust me, once you’ve mastered this recipe, you’ll be making these sweet rolled crepes on repeat.
Why You’ll Love These Rolled Nutella Crepes
Oh, where do I even start? These Nutella crepes are the kind of dessert that makes people sneak back into the kitchen for “just one more bite.” Here’s why they’re absolutely irresistible:
- Effortless magic: Just 7 basic ingredients transform into something that tastes like you spent hours in the kitchen (your secret is safe with me).
- Weeknight warrior: From blender to plate in under 30 minutes—perfect for sudden chocolate emergencies.
- Crowd-pleaser: Watch them disappear at brunches or dinner parties, especially when you bring out the extra drizzle of warm Nutella.
- Customizable canvas: Add sliced bananas, sprinkle sea salt, or fold in whipped cream for your own signature twist.
Honestly? The hardest part is waiting those 30 seconds for the Nutella to get melty-perfect before rolling.
Ingredients for Rolled Nutella Crepes
Gather these pantry staples—you probably have most already! Exact measurements matter here for that perfect crepe texture. I’ve learned through many batches that even small changes can throw things off.
- 1 cup all-purpose flour (spooned and leveled—no packed flour!)
- 2 large eggs at room temperature (trust me, they blend better)
- 1 ¼ cups whole milk (the fat makes a difference)
- 2 tbsp melted butter plus extra for the pan (cooled slightly)
- 1 tbsp granulated sugar (just enough to balance the Nutella)
- 1 tsp pure vanilla extract (the good stuff—it shines through)
- Pinch of salt (brings all the flavors together)
- ½ cup Nutella minimum (be honest—we all use more)
- Optional: Chocolate syrup for drizzling (because why stop at just Nutella?)
Equipment You’ll Need
No fancy gadgets needed—just a few kitchen basics that make crepe-making a breeze! Here’s what I always grab:
- Blender (for that perfectly smooth batter in seconds)
- 8-inch nonstick skillet (my trusty crepe pan with shallow sides)
- Thin spatula (for those delicate flips—no torn crepes!)
- Measuring cups/spoons (precision matters with thin batter)
- Pastry brush (for lightly buttering the pan between crepes)
That’s it! Though I’ll confess—I sometimes use a soup ladle for pouring batter when I want extra-uniform crepes.
How to Make Rolled Nutella Crepes
Making these decadent crepes is easier than you think! Follow these simple steps, and you’ll have a plate of perfect Nutella-filled delights in no time. The key is working quickly while the crepes are still warm – that’s when the magic happens.
Blend the Batter
First, toss all your batter ingredients into the blender (yes, all at once!). Don’t overthink it – flour, eggs, milk, melted butter, sugar, vanilla, and that pinch of salt. Blend for about 30 seconds until smooth as silk. I like to stop halfway to scrape down the sides with a spatula, making sure no sneaky flour clumps hide in the corners. The batter should coat the back of a spoon but still drip off easily – if it’s too thick, add a splash more milk.
Cook the Crepes
Heat your nonstick skillet over medium heat – not too hot! I test it by flicking a few water drops; they should dance but not evaporate instantly. Melt a tiny pat of butter, then pour in about ¼ cup batter, immediately swirling the pan to coat the bottom thinly. Cook for 1-2 minutes until the edges lift easily. Here’s my trick: wait for little bubbles to form all over before flipping. The second side needs just 30 seconds – you want golden spots, not brown.
Spread and Roll
Now the fun part! Lay each warm crepe on a plate and spread Nutella generously – work quickly while they’re still pliable. I use about 1 heaping tablespoon per crepe, leaving just a ½-inch border. Roll them up snug (no fancy folding needed) and place seam-side down. The residual heat makes the Nutella ooze perfectly. For extra decadence, drizzle with warm Nutella or chocolate syrup right before serving. Pro tip: slice them diagonally to show off those gorgeous swirls!
Tips for Perfect Rolled Nutella Crepes
After making hundreds of these crepes (okay, maybe thousands), I’ve learned a few secrets to perfection. First, let the crepes cool for just 30 seconds before spreading Nutella – warm enough to melt it slightly but not so hot it becomes messy. Always use a thin spatula for flipping, and don’t panic if your first crepe isn’t perfect – it’s the “test crepe” we all sacrifice to the cooking gods! For extra smooth rolling, make sure your Nutella is at room temperature. And here’s my golden rule: butter the pan lightly between each crepe – it makes all the difference in getting that beautiful golden color without sticking.
Variations for Rolled Nutella Crepes
Oh, the possibilities! While classic Nutella crepes are divine, sometimes I love mixing things up. Try adding sliced bananas before rolling – the combo is legendary. Fresh strawberries add a bright contrast, or for pure indulgence, dollop whipped cream inside. My guilty pleasure? Sprinkling crushed hazelnuts for extra crunch. Really, anything goes – that’s half the fun!
Serving Suggestions
These Nutella crepes shine all on their own, but oh boy, do they love company! I always serve them with strong coffee – the bitter notes cut through the sweetness perfectly. For dessert lovers, a scoop of vanilla ice cream melting over warm crepes creates pure magic. Fresh raspberries or strawberries add a lovely tart contrast, and if you’re feeling extra, dust them with powdered sugar right at the table for that café-worthy finish.
Storage & Reheating
These crepes taste best fresh, but if you’ve got leftovers (lucky you!), stack them between parchment paper in an airtight container—they’ll keep for 2 days in the fridge. To reheat, microwave for 15-20 seconds or warm gently in a dry skillet. The Nutella gets gloriously melty again!
Rolled Nutella Crepes FAQs
I get asked these questions all the time about my favorite chocolate dessert crepes – here’s what you need to know!
Can I make the crepe batter ahead?
Absolutely! The batter actually improves with 30 minutes of resting (or overnight in the fridge). Just give it a quick stir before cooking – you might need to add a splash of milk if it thickens too much.
Why do my crepes tear when I flip them?
Usually means your pan’s too hot or you’re flipping too soon. Wait until the edges look dry and you see little bubbles all over – that perfect moment when they release easily.
What’s the best way to spread Nutella without tearing crepes?
Let them cool just until they stop steaming (about 30 seconds), then use the back of a warm spoon to spread. If your Nutella’s too thick, microwave it for 5 seconds first.
Can I freeze these sweet rolled crepes?
Yes! Freeze them unfilled between parchment paper, then thaw and add Nutella when ready. They’ll keep for a month – perfect for quick party desserts!
Nutritional Information
Each Nutella crepe packs about 350 calories – consider it a delicious investment! Remember, these are estimates – your exact values will vary based on how generously you spread that glorious chocolate-hazelnut filling.
Print
7 Secrets to Irresistible Rolled Nutella Crepes You’ll Crave
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and easy dessert featuring thin crepes rolled with rich Nutella, perfect for any sweet tooth.
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1 ¼ cups milk
- 2 tbsp melted butter
- 1 tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup Nutella (or more)
- Optional: chocolate syrup for drizzling
Instructions
- Blend the Batter: Combine flour, eggs, milk, butter, sugar, vanilla, and salt in a blender. Blend until smooth.
- Cook the Crepes: Heat a nonstick skillet over medium heat with a touch of butter. Pour in a thin layer of batter and swirl to coat the pan. Cook for 1–2 mins per side.
- Spread the Nutella: Once the crepes are cooked and slightly cooled, spread a thick layer of Nutella from edge to edge.
- Roll ‘Em Tight: Roll each crepe into a tight log.
- Drizzle & Serve: Drizzle with chocolate syrup or melted Nutella and serve.
Notes
- For extra flavor, add a sprinkle of powdered sugar on top.
- Store leftovers in an airtight container for up to 2 days.
- Use a nonstick pan for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg