Nutella Cream-Filled Crepes Recipe

Introduction

Indulge in the ultimate breakfast or dessert with these Nutella Cream Crepes. This easy 30-minute recipe delivers thin, delicate crepes filled with a luscious, fluffy Nutella cream. Perfect for a special weekend treat or a quick sweet craving. For more decadent desserts, try the Cherry Cheesecake Fluff Recipe or the Ultimate Salted Caramel Cupcakes with Gooey Filling.

Ingredients

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

• 1 cup all-purpose flour
• 1 cup whole milk
• 2 large eggs
• 2 tablespoons unsalted butter, melted and cooled
• 1/4 teaspoon salt
• 8 ounces cream cheese, softened
• 1 cup Nutella
• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar, plus extra for dusting
• Fresh strawberries or bananas for serving

Timing

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

Context: This streamlined process for Nutella Cream-Filled Crepes is about 25% faster than many similar recipes, getting you from batter to blissful dessert in well under an hour.

Step-by-Step Instructions

Step 1 — Make the Crepe Batter

Combine the flour, eggs, milk, water, melted butter, sugar, and salt in a blender. Blend on high speed for about 30 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 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 1/4 cup of batter into the center of the pan, immediately tilting and swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges look dry and the bottom is lightly golden.

Flip the crepe using a thin spatula and cook for another 30-60 seconds on the second side. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes with parchment paper in between to prevent sticking.

Step 3 — Prepare the Cream Filling

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

Step 4 — Assemble the Nutella Cream-Filled Crepes

Lay a crepe flat on your work surface. Spread a thin, even layer of Nutella over one half of the crepe. Spoon or pipe a generous line of the whipped cream over the Nutella. Gently fold the empty half over the filling, then fold in half again to form a quarter-circle shape.

Step 5 — Serve Immediately or Chill

These Nutella Cream-Filled Crepes are best served fresh. If preparing ahead, arrange them on a tray, cover loosely with plastic wrap, and refrigerate for up to 2 hours. The whipped cream will hold its shape, but the crepes may soften slightly.

Step 6 — Garnish and Enjoy

Just before serving, dust the crepes with a light shower of powdered sugar or cocoa powder. For extra indulgence, drizzle with melted Nutella or chocolate sauce and top with chopped hazelnuts or fresh berries.

Nutritional Information

Calories	420
Protein	9g
Carbohydrates	45g
Fat	22g
Fiber	3g
Sodium	180mg

Note: These are estimated values for one serving of Nutella Cream-Filled Crepes, based on typical ingredients and serving size. Actual values may vary depending on specific brands and measurements used.

Healthier Alternatives

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

• Protein-Packed Crepes — Replace half the all-purpose flour with oat flour or a scoop of vanilla protein powder for a more filling breakfast that supports muscle recovery.
• Lower-Carb Option — Use almond flour or coconut flour for the crepe batter and a sugar-free hazelnut spread to significantly reduce the net carbs.
• Dairy-Free Filling — Swap the heavy cream and mascarpone for full-fat coconut cream; it whips up beautifully and pairs wonderfully with the chocolate-hazelnut flavor.
• Gluten-Free Crepes — Use a 1:1 gluten-free flour blend in the batter to make this recipe celiac-friendly without compromising texture.
• Reduced-Sugar Version — Opt for a dark chocolate hazelnut spread with no added sugar and sweeten the whipped cream lightly with monk fruit or stevia.
• Nut-Free Alternative — For allergies, use a sunflower seed butter or tahini-based chocolate spread instead of traditional Nutella.
• Lighter Filling — Substitute Greek yogurt for half the mascarpone in the cream filling to add protein and tang while cutting calories.
• Low-Sodium Adjustment — Simply omit the pinch of salt from the crepe batter; you won’t miss it with the sweet, rich filling.

Serving Suggestions

• Pair these decadent Nutella Cream-Filled Crepes with a strong cup of espresso or a cold glass of milk to balance the sweetness.
• For a brunch spread, serve them alongside fresh berries, crispy bacon, and a light fruit salad to offer a mix of flavors and textures.
• Turn them into a festive dessert by drizzling with melted chocolate or caramel sauce and topping with chopped, toasted hazelnuts for extra crunch.
• Make them kid-friendly by cutting into bite-sized pieces and serving with a side of whipped cream for dipping.
• For an elegant presentation, dust the plated crepes with powdered sugar and cocoa powder just before serving.
• Create a crepe bar for a party by setting out bowls of additional fillings like sliced bananas, strawberries, and different nut butters.

These Nutella Cream-Filled Crepes are perfect for a special weekend breakfast, a celebratory dessert, or a luxurious afternoon treat. The key to beautiful plating is to keep it simple; a neat fold or roll shows off the filling, and a final dusting of powdered sugar adds a professional finish.

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: Overfilling the pan with batter. Fix: Use just enough to thinly coat the bottom—about 1/4 cup for a 10-inch pan—for perfectly thin, lacy edges.
• Mistake: Adding Nutella straight from the jar to hot crepes. Fix: Gently warm it first to make it spreadable without tearing the delicate crepes.
• Mistake: Whipping the cream until it’s too stiff. Fix: Stop at soft peaks; overly stiff cream will be difficult to pipe and can make the crepes burst when folded.
• Mistake: Filling crepes too far in advance. Fix: Assemble just before serving to prevent the crepes from becoming soggy from the filling’s moisture.
• Mistake: Cooking on too high heat. Fix: Use a medium-low setting; this gives you time to swirl the batter evenly and prevents burning before the crepe sets.
• Mistake: Not greasing the pan correctly. Fix: Use a paper towel to apply a *very* thin layer of butter or oil between each crepe; pools of fat will cause uneven cooking.
• Mistake: Flipping the crepe too early. Fix: Wait until the edges look dry and lacy and the top surface is no longer wet, then flip gently with a thin spatula.
• Mistake: Using the wrong flour. Fix: Stick with all-purpose flour for the ideal protein content; cake flour lacks structure and bread flour makes them tough.

Storing Tips

• Fridge: Store assembled Nutella cream-filled crepes in a single layer in an airtight container, separated by parchment paper. They will keep for up to 2 days. Ensure your refrigerator maintains a temperature of 40°F (4°C) or below.
• Freezer: For longer storage, freeze unfilled crepes. Stack them with parchment paper between each, seal tightly in a freezer bag or container, and freeze for up to 2 months. The cream filling is best made fresh.
• Reheat: Warm refrigerated crepes in a dry non-stick skillet over medium-low heat for about 30 seconds per side, or microwave for 15-20 seconds until just warm. For frozen crepes, thaw overnight in the fridge before reheating.

For the best texture and food safety, avoid letting the filled crepes sit at room temperature for more than 2 hours. Always reheat to an internal temperature of at least 165°F (74°C) if using a filling containing dairy or eggs.

Conclusion

We hope you love making these decadent Nutella Cream-Filled Crepes as much as we do. For another chocolatey twist, try our Easy Chocolate Crepes – Simple Homemade Recipe. Give this recipe a try, rate it, and share your crepe creations in the comments below!

Print

Nutella Cream-Filled Crepes

Print Recipe

Thin French-style crepes filled with a rich Nutella cream mousse, topped with powdered sugar and fresh fruit for a decadent breakfast or dessert.

• Author: Sophie Lane
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 8 crepes 1x
• Method: Breakfast, Dessert
• Cuisine: French

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 cup whole milk
• 2 large eggs
• 2 tablespoons unsalted butter, melted and cooled
• 1/4 teaspoon salt
• 8 ounces cream cheese, softened
• 1 cup Nutella
• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar, plus extra for dusting
• Fresh strawberries or bananas for serving

Instructions

1. In a bowl, whisk eggs and milk until combined. Add flour and salt, whisk until smooth and lump-free. Stir in melted butter. Let batter rest for 30 minutes.
2. For the filling: Whip heavy cream to soft peaks. Add softened cream cheese, Nutella, and powdered sugar; whisk until smooth mousse forms. Chill until ready to use.
3. Heat a nonstick skillet over medium heat, lightly butter. Pour 1/3 cup batter, swirl to cover pan thinly. Cook 1-2 minutes until edges lift, flip and cook 30 seconds. Repeat for 8 crepes.
4. Spread generous Nutella cream on half of each crepe, fold in half then into quarters. Dust with powdered sugar and serve with fresh fruit.

Notes

Chill batter for tender crepes; don’t overmix mousse to avoid graininess. Warm crepes make Nutella spread easily. Stack cooked crepes with parchment to prevent sticking.

Nutrition

• Calories: 420
• Sugar: 22g
• Sodium: 220mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 110mg

FAQs

Can I make the crepes ahead of time?

Yes, you can prepare the crepes in advance. Let them cool completely, then stack them with parchment paper in between. Store them in an airtight container in the refrigerator for up to 2 days or freeze for a month. Gently reheat them in a skillet before filling and serving your Nutella Cream-Filled Crepes.

What can I use instead of Nutella?

If you don’t have Nutella, you can substitute it with another chocolate-hazelnut spread or use a simple chocolate ganache. For a nut-free version, try a thick chocolate pudding or a dairy-free chocolate spread. The filling will still be delicious in these cream-filled crepes.

How do I prevent my crepes from tearing?

Ensure your batter is smooth and thin, letting it rest for 30 minutes so the flour hydrates. Use a non-stick pan and the right amount of batter to swirl into a thin, even layer. A properly cooked and flexible crepe is key for successfully rolling these Nutella Cream-Filled Crepes.