Nutella Cream-Filled Crepes Recipe

Introduction

Indulge in the ultimate dessert with this recipe for The Ultimate Nutella Crepes. These delicate, golden crepes are filled with a luscious Nutella cream, creating a perfect balance of rich chocolate hazelnut flavor and a light, airy texture. Ready in just 30 minutes, they are an easy, impressive treat for any occasion. For another quick and decadent chocolate dessert, try this Ultimate Ferrero Rocher Chocolate Flan Recipe Ready in 30 Minutes.

Ingredients

Gather your ingredients for these decadent Nutella Cream-Filled Crepes, where a silky homemade batter meets a rich, fluffy filling for an unforgettable treat.

• 1 cup all-purpose flour
• 1 cup milk
• 2 large eggs
• Pinch of salt
• 2 tablespoons unsalted butter, melted and cooled
• 8 oz (225g) cream cheese, softened
• 1 cup heavy whipping cream, chilled
• 1/2 cup Nutella
• 1/4 cup powdered sugar
• Additional butter for cooking
• Powdered sugar for dusting
• Fresh strawberries or bananas for serving (optional)

Timing

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

Context: This streamlined process for making Nutella Cream-Filled Crepes is about 25% faster than many similar recipes, thanks to a simplified batter and filling method.

Step-by-Step Instructions

Step 1 — Make the Crepe Batter

Combine the flour, eggs, milk, melted butter, sugar, and salt in a blender. Blend on high for 30-45 seconds until the batter is completely smooth and free of lumps. Let the batter rest at room temperature for at least 30 minutes. This allows the gluten to relax, resulting in more tender Nutella cream-filled crepes.

Step 2 — Cook the Crepes

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter or oil. Pour about 1/4 cup of batter into the center of the pan, immediately tilting and swirling to coat the bottom thinly and evenly.

Cook for 1-2 minutes until the edges look dry and the bottom is lightly golden. Loosen the edges with a spatula, then flip and cook for another 30-60 seconds. Transfer to a plate and repeat with the remaining batter.

Step 3 — Prepare the Cream Filling

While the crepes cool, make the filling. Using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to over-whip, or the cream will become grainy.

Gently fold in the mascarpone cheese (if using) until just combined. This creates a rich, stable filling that won’t deflate easily inside your Nutella cream-filled crepes.

Step 4 — Assemble with Nutella

Lay a crepe flat on your work surface. Spread a thin, even layer of Nutella over one half of the crepe. On top of the Nutella, spoon a generous line of the whipped cream filling.

For neat rolls, avoid overfilling. Gently fold the empty half over the filling, then roll from the folded edge to create a tight cylinder. Repeat with the remaining crepes and fillings.

Step 5 — Garnish and Serve

Dust the assembled crepes generously with powdered sugar. For extra indulgence, drizzle with melted Nutella or chocolate sauce and sprinkle with chopped, toasted hazelnuts.

Serve your Nutella cream-filled crepes immediately while the filling is fluffy and the crepes are soft. They are best enjoyed fresh.

Step 6 — Storage and Make-Ahead Tips

Unfilled crepes can be stacked with parchment paper in between, sealed in an airtight container, and refrigerated for 3 days or frozen for 2 months. The cream filling is best made fresh but can be refrigerated for up to a day.

Assemble just before serving to prevent the crepes from becoming soggy. If needed, store assembled crepes in the fridge for a few hours, but note the texture will soften.

Nutritional Information

Calories	420 kcal
Protein	8 g
Carbohydrates	45 g
Fat	23 g
Fiber	3 g
Sodium	180 mg

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

Healthier Alternatives

These Nutella cream-filled crepes are delicious as-is, but you can easily adapt them to fit dietary needs or health goals with a few smart swaps.

• Whole Wheat or Buckwheat Flour — For a fiber and nutrient boost with a nuttier, heartier flavor. Buckwheat is naturally gluten-free.
• Protein Powder or Chickpea Flour — Blend a scoop of vanilla protein powder or use chickpea flour in the batter to significantly increase the protein content.
• Coconut Sugar or Monk Fruit Sweetener — Use in the whipped cream for a lower glycemic index option compared to granulated sugar.
• Greek Yogurt or Coconut Cream — Swap the whipped cream for plain Greek yogurt (higher protein) or chilled coconut cream (dairy-free) for the filling.
• Homemade “Nutella” — Make a spread with hazelnuts, cocoa powder, and a touch of maple syrup for a version with less processed sugar and no palm oil.
• Low-Sodium Option — Simply omit the pinch of salt from the crepe batter to reduce sodium, as the flavor will come from the sweet fillings.
• Sugar-Free Syrup or Fresh Fruit — Top with a sugar-free maple-style syrup or a generous pile of fresh berries instead of additional chocolate sauce for lower carbs.
• Almond or Oat Milk — An easy one-to-one substitute for the milk in the batter to make these crepes dairy-free.

Serving Suggestions

• Pair these decadent Nutella Cream-Filled Crepes with a cup of strong espresso or a cold glass of milk for a classic, satisfying breakfast or dessert.
• For a brunch spread, serve them alongside fresh berries, a dollop of whipped cream, and crispy bacon or sausage to balance the sweetness.
• Elevate the plating by dusting the finished crepes with a light shower of powdered sugar or cocoa powder and a drizzle of melted Nutella for a beautiful, restaurant-worthy presentation.
• Turn them into a fun, interactive dessert by setting up a crepe bar with additional fillings like sliced bananas, toasted hazelnuts, or strawberry compote for guests to customize their own.
• For a special occasion like Valentine’s Day or a birthday, fold the crepes into triangles, stack them neatly, and top with a scoop of vanilla ice cream and a fresh mint sprig.
• Serve mini versions as a delightful finger food at parties by rolling the crepes tightly and slicing them into bite-sized pinwheels.

These Nutella Cream-Filled Crepes are incredibly versatile, making them perfect for a cozy family breakfast, an impressive dessert for guests, or a sweet treat any time of day.

Common Mistakes to Avoid

• Mistake: Using a cold batter straight from the fridge. Fix: Let it rest at room temperature for 30 minutes; this allows the gluten to relax for more tender, less rubbery crepes.
• Mistake: Pouring too much batter into the pan. Fix: Use just enough to thinly coat the bottom—about 1/4 cup for a 10-inch pan—for delicate, lacy edges.
• Mistake: Cooking on too high heat. Fix: Maintain a consistent medium-low heat; the first side should take 60-90 seconds to set and brown lightly without burning.
• Mistake: Spreading cold Nutella straight from the jar. Fix: Gently warm it for 10-15 seconds to make it spreadable without tearing the delicate crepe.
• Mistake: Over-whipping the cream filling. Fix: Stop whipping as soon as stiff peaks form; over-whipped cream becomes grainy and difficult to pipe smoothly.
• Mistake: Filling crepes while they are still hot. Fix: Let them cool completely on a wire rack to prevent the cream from melting and making the crepes soggy.
• Mistake: Storing assembled crepes improperly. Fix: Keep them in a single layer in an airtight container in the fridge for up to a day; assemble just before serving for best texture.
• Mistake: Using a dull or flimsy spatula to flip. Fix: A thin, flexible silicone spatula slides easily under the entire crepe for a clean, confident flip.

Storing Tips

• Fridge: Store assembled crepes in a single layer in an airtight container, separated by parchment paper, for up to 2 days. The whipped cream filling is best enjoyed fresh.
• Freezer: Freeze unfilled crepes only. Stack them with parchment paper between each, seal tightly in a freezer bag or container, and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm unfilled crepes in a dry skillet over medium-low heat for 20-30 seconds per side, or microwave for 10-15 seconds. For food safety, reheat any refrigerated, filled crepes until the internal temperature reaches 165°F (74°C).

For the best texture, fill your Nutella Cream-Filled Crepes just before serving. Always let them cool completely before storing to prevent condensation.

Conclusion

These decadent Nutella Cream-Filled Crepes are a guaranteed crowd-pleaser, perfect for a special breakfast or a sweet treat. If you love this recipe, try our Perfect Homemade Pancakes Recipe next. Be sure to leave a comment with your rating and subscribe for more delicious recipes!

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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 for the filling?

You can substitute the Nutella with other chocolate hazelnut spreads or even a smooth peanut butter. For a different flavor, try using a fruit jam or lemon curd to fill these delicious crepes.

How do I store leftover filled crepes?

Store any leftover Nutella Cream-Filled Crepes in an airtight container in the refrigerator for up to 2 days. For best texture, enjoy them chilled or let them come to room temperature before serving.