There's nothing quite like waking up to the sweet aroma of freshly made crepes wafting through the kitchen. These delicate, buttery pancakes are a treat on their own, but when filled with a luscious Nutella cream, they become downright irresistible.

I first discovered the magic of Nutella-filled crepes during a trip to Paris, where street vendors skillfully swirled the batter onto hot griddles before slathering on rich chocolate-hazelnut spread. Ever since, they've been a cherished weekend indulgence in my home, perfect for breakfast, brunch, or even dessert.

Why You'll Love These Nutella Cream-filled Crepes

Get ready to fall in love with these melt-in-your-mouth crepes. They’re everything you want in a special breakfast treat—decadent, easy to make, and utterly delicious.

First off, these crepes are incredibly simple to prepare. With just a handful of pantry staples, you can whip up a batch in no time, making them a fuss-free option for busy mornings.

The Nutella cream filling takes these crepes to the next level. Instead of simply spreading Nutella, we mix it with whipped cream for a light, airy texture that balances the richness of the chocolate-hazelnut spread perfectly.

Not only are they delicious, but these crepes are also wonderfully versatile. You can add fresh berries, a dusting of powdered sugar, or even a drizzle of caramel for an extra-special touch.

Best of all, they feel like an elegant cafe-style treat but are easy enough to make at home. Whether you're serving them for brunch or as a delightful dessert, they're guaranteed to impress.

Ingredients Notes

The magic of these Nutella cream-filled crepes lies in their simple yet well-balanced ingredients. Each component contributes to the perfect texture and flavor.

Flour forms the base of the crepe batter. A combination of all-purpose flour and a bit of cornstarch helps achieve the ideal tenderness. Too much flour, and the crepes will be too thick; too little, and they’ll fall apart.

Milk and eggs provide the structure and richness. Whole milk is ideal for a smooth, pliable batter, and eggs give the crepes their elasticity. Letting the batter rest for at least 30 minutes allows the gluten to relax, making for softer crepes.

Butter adds flavor and prevents sticking. A small amount melted into the batter ensures a tender bite, while brushing the pan lightly with butter between crepes keeps them from tearing.

Nutella is, of course, the star ingredient. By blending it with freshly whipped cream, we create a filling that’s light yet indulgent, ensuring every bite melts in your mouth without being too heavy.

A touch of vanilla extract in the batter enhances the flavor, giving the crepes a warm, slightly sweet note that pairs beautifully with the Nutella cream.

How To Make These Nutella Cream-filled Crepes

Making these heavenly crepes is easier than you think! Follow these steps, and you’ll have a perfect batch in no time.

Start by preparing the crepe batter. In a mixing bowl, whisk together the flour, cornstarch, sugar, and salt. In a separate bowl, whisk the eggs and milk, then gradually add the wet ingredients to the dry, whisking continuously to prevent lumps. Stir in the melted butter and vanilla extract. Let the batter rest for at least 30 minutes.

Heat a nonstick skillet or crepe pan over medium heat and lightly butter it. Pour about ¼ cup of batter into the pan, swirling quickly to create a thin, even layer. Cook for about 1-2 minutes until the edges begin to lift, then gently flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter.

While the crepes cool slightly, prepare the Nutella cream filling. In a mixing bowl, whip heavy cream until soft peaks form. Gently fold in Nutella until fully combined and airy.

To assemble, spread a generous spoonful of Nutella cream over one half of each crepe. Fold the crepe in half, then in half again to form a triangle, or roll them up for a classic presentation.

Serve immediately, optionally dusted with powdered sugar and topped with fresh berries or a drizzle of chocolate sauce.

Storage Options

These crepes are best enjoyed fresh, but you can store leftovers if needed. Keep unfilled crepes stacked with parchment paper between each layer in an airtight container in the fridge for up to 2 days.

If you'd like to freeze them, stack the crepes with parchment paper and store in a freezer-safe bag for up to 2 months. To reheat, warm them gently in a skillet over low heat or in the microwave for a few seconds.

The Nutella cream filling is best made fresh, but you can store any leftover filling in the refrigerator for up to 24 hours. Just give it a gentle stir before using.

Variations and Substitutions

One of the best things about this recipe is how easily it can be adapted to suit different tastes and dietary needs.

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. Just be sure to let the batter rest to help hydrate the flour properly.

Looking for a dairy-free version? Use almond or oat milk in place of dairy milk, and swap out the butter for coconut oil. For the filling, whip coconut cream instead of heavy cream and fold in a dairy-free chocolate hazelnut spread.

Want a fruity twist? Add sliced bananas or strawberries inside the crepes before folding them. The natural sweetness pairs beautifully with the Nutella cream.

For an extra indulgent touch, drizzle the finished crepes with warm caramel sauce or a sprinkle of chopped toasted hazelnuts for added crunch.

No matter how you choose to customize them, these Nutella cream-filled crepes are a guaranteed hit. Experiment with different toppings and flavors to make them your own!