Introduction

Whip up a decadent breakfast or dessert in no time with this recipe for The Ultimate Nutella Crepes. These delicate crepes are filled with a luscious, fluffy cream and rich Nutella spread, creating a perfect balance of textures and flavors. For more quick and impressive desserts, try the Ultimate Heavenly Raspberry Cheesecake Cupcakes Ready in 30 Minutes or the indulgent Ultimate Salted Caramel Cupcakes with Gooey Filling.

Ingredients

Gather your ingredients for these luscious crepes, where a tender, buttery wrapper meets a rich and creamy Nutella filling that’s simply irresistible.

• 1 cup all-purpose flour
• 1 cup milk
• 2 large eggs
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted and cooled
• 1 cup heavy whipping cream, chilled
• 8 ounces (225 grams) cream cheese, softened
• 1/2 cup Nutella
• 1/4 cup powdered sugar
• Additional butter for cooking
• Powdered sugar for dusting
• Fresh oranges or berries for serving

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This streamlined method for making Nutella Cream-Filled Crepes is about 25% faster than many traditional crepe recipes, getting you to a delicious breakfast or dessert in just over half an hour.

Step-by-Step Instructions

Step 1 — Prepare the Crepe Batter

In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, and a pinch of salt. Create a well in the center and add 2 large eggs, 1 ¼ cups of milk, and 2 tablespoons of melted butter. Whisk from the center outward until the batter is smooth and free of lumps. Let the batter rest at room temperature for at least 30 minutes; this allows the gluten to relax for more tender Nutella Cream-Filled Crepes.

Step 2 — Cook the Crepes

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil. Pour about ¼ cup of batter into the center of the pan, immediately tilting and swirling to coat the bottom thinly and evenly. Cook for about 60-90 seconds until the edges look dry and the bottom is lightly golden. Flip carefully with a thin spatula and cook for another 30 seconds on the second side. Transfer to a plate and repeat with the remaining batter.

Tip: The first crepe is often a test for heat adjustment. If it browns too quickly, reduce the heat slightly for perfect, pliable crepes.

Step 3 — Make the Cream Filling

While the crepes cool, prepare the filling. Using an electric mixer, beat 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. In a separate bowl, gently fold together ½ cup of softened Nutella and 4 ounces of room-temperature mascarpone or cream cheese until smooth and well combined.

Fold the whipped cream into the Nutella mixture in two additions until no white streaks remain. This creates a light, fluffy, and pipeable filling for your Nutella Cream-Filled Crepes.

Step 4 — Assemble the Crepes

Lay a crepe flat on a clean work surface. Spoon or pipe about 2-3 tablespoons of the Nutella cream filling in a line down the center. Avoid overfilling to prevent leaks. Gently fold one side over the filling, then roll it up into a neat cylinder. Place the filled crepe seam-side down on a serving platter. Repeat with the remaining crepes and filling.

Step 5 — Prepare the Chocolate Sauce (Optional)

For an extra-decadent touch, make a simple chocolate sauce. In a small saucepan over low heat, combine ½ cup of heavy cream and ½ cup of semi-sweet chocolate chips. Warm gently, stirring constantly, until the chocolate is completely melted and the sauce is smooth. Remove from heat and stir in 1 tablespoon of Nutella for enhanced flavor.

Step 6 — Serve Immediately

These Nutella Cream-Filled Crepes are best enjoyed fresh. Drizzle the warm chocolate sauce over the assembled crepes. For garnish, sprinkle with chopped toasted hazelnuts, a dusting of powdered sugar, or a few fresh berries. The contrast of the warm sauce with the cool, creamy filling is delightful.

Storage Tip: If preparing ahead, store unfilled crepes and filling separately in the refrigerator for up to 2 days. Assemble just before serving to maintain the best texture.

Nutritional Information

Calories	Approx. 320 kcal
Protein	7g
Carbohydrates	35g
Fat	17g
Fiber	2g
Sodium	180mg

Note: These values are estimates for one Nutella Cream-Filled Crepe based on typical ingredients and serving size. Actual nutrition can vary depending on specific brands and measurements used.

Healthier Alternatives

These simple ingredient swaps can help tailor your Nutella Cream-Filled Crepes to various dietary needs without sacrificing the decadent experience.

• Protein-Packed Crepes — Swap all-purpose flour for oat flour or a scoop of vanilla protein powder blended into the batter for a more satisfying, muscle-friendly breakfast.
• Lower-Carb Option — Use almond flour or coconut flour for the crepes and a sugar-free hazelnut spread to significantly reduce the net carbs while keeping a rich, nutty flavor.
• Dairy-Free Delight — Fill your crepes with a whipped coconut cream filling and use a dairy-free chocolate-hazelnut spread for a plant-based version that’s just as creamy.
• Gluten-Free Crepes — A simple 1:1 gluten-free flour blend works perfectly in the batter, ensuring everyone can enjoy these tender Nutella Cream-Filled Crepes.
• Reduced-Sugar Treat — Opt for a dark chocolate hazelnut spread with no added sugar and sweeten the cream filling lightly with monk fruit or stevia to cut sweetness without cutting flavor.
• Low-Sodium Swap — Use unsalted butter in the batter and filling, and choose a nut butter with no added salt instead of commercial spread for better control over sodium content.
• Lighter Filling — Substitute the heavy cream in the filling with Greek yogurt or a light whipped topping for a tangy, protein-rich alternative that still feels indulgent.
• Nut-Free Version — For allergies, use a sunflower seed butter or a soy-based chocolate spread as a safe and delicious alternative to the classic hazelnut ingredient.

Serving Suggestions

• Pair with fresh berries like strawberries or raspberries for a bright, tart contrast to the rich Nutella cream.
• Drizzle with a warm chocolate sauce or a sprinkle of toasted, chopped hazelnuts for added texture and flavor.
• Serve alongside a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
• Perfect for a special brunch, dessert buffet, or as a celebratory treat for holidays and birthdays.
• For an elegant presentation, dust the plated Nutella Cream-Filled Crepes with powdered sugar and garnish with a mint sprig.
• Fold into quarters or roll into cylinders for neat, restaurant-style plating on individual dishes.

These Nutella Cream-Filled Crepes are wonderfully versatile. For a casual family breakfast, stack them high on a platter. For a more formal dessert, arrange them individually with artistic sauce drizzles.

Common Mistakes to Avoid

• Mistake: Using a cold pan, which causes the batter to stick and cook unevenly. Fix: Heat your non-stick skillet or crepe pan over medium heat for a few minutes before adding batter.
• Mistake: Overmixing the batter, developing gluten and making the crepes tough. Fix: Whisk just until the ingredients are combined; a few small lumps are perfectly fine.
• Mistake: Spreading Nutella straight from the jar, which can tear the delicate crepes. Fix: Warm the Nutella slightly or thin it with a teaspoon of milk to make it spreadable.
• Mistake: Overfilling the crepes, leading to messy leaks and difficulty rolling. Fix: Use a modest tablespoon of filling per crepe and spread it thinly, leaving a border.
• Mistake: Whipping cream that’s too warm, resulting in a runny, unstable filling. Fix: Chill your bowl, beaters, and heavy cream for at least 15 minutes before whipping.
• Mistake: Cooking crepes on too high heat, causing them to brown too fast and become brittle. Fix: Maintain a consistent medium-low heat for tender, golden crepes.
• Mistake: Stacking hot crepes, which traps steam and makes them soggy. Fix: Place cooked crepes in a single layer on a wire rack or parchment paper until ready to fill.
• Mistake: Using a batter that’s too thick, yielding heavy, pancake-like results. Fix: Aim for a consistency similar to heavy cream; add a splash more milk if needed.
• Mistake: Filling crepes too far in advance, causing the cream to weep and soften the crepe. Fix: Assemble your Nutella Cream-Filled Crepes just before serving for the best texture.

Storing Tips

• Fridge: Store assembled Nutella Cream-Filled Crepes in a single layer in an airtight container for up to 2 days. The cream filling is best enjoyed fresh.
• Freezer: For longer storage, freeze unfilled crepes. Stack them with parchment paper between each, seal in a freezer bag, and freeze for up to 2 months. Fill with fresh cream when ready to serve.
• Reheat: Gently warm plain crepes in a dry skillet over low heat or microwave for 15-20 seconds. For food safety, reheat any crepes containing dairy or eggs to an internal temperature of 165°F (74°C).

For the best texture and flavor, assemble your Nutella Cream-Filled Crepes just before serving. The crepes themselves store beautifully, making them a fantastic make-ahead component.

Conclusion

These Nutella Cream-Filled Crepes are a decadent and impressive treat perfect for any occasion. For another simple, sweet breakfast idea, try our Fried Apples. We hope you love this recipe—give it a try and share your results in the comments below!

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FAQs

Can I make the crepe batter ahead of time?

Yes, you can prepare the batter up to a day in advance. Store it covered in the refrigerator. Let it sit at room temperature for about 30 minutes and give it a quick whisk before cooking your Nutella Cream-Filled Crepes for the best consistency.

What can I use instead of Nutella?

If you need a substitute, any chocolate-hazelnut spread will work. For a different flavor, you can use a thick fruit jam or a simple sweetened mascarpone cheese filling in these cream-filled crepes.

How do I store leftover Nutella Cream-Filled Crepes?

Store assembled crepes in an airtight container in the refrigerator for up to two days. The crepes may soften slightly. For best results, store components separately and assemble just before serving.