Nutella Crepes French Delicacy (Printable)

Thin French crepes filled with creamy Nutella and dusted with powdered sugar for a sweet treat.

# What You'll Need:

→ Crepe Batter

01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups whole milk
04 - 2 tablespoons unsalted butter, melted, plus extra for greasing
05 - 1 tablespoon granulated sugar
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract

→ Filling & Garnish

08 - 1 cup Nutella or chocolate-hazelnut spread
09 - Powdered sugar, for dusting
10 - Optional: Sliced fresh strawberries, bananas, or chopped hazelnuts

# Directions:

01 - In a large mixing bowl, whisk together flour, eggs, milk, melted butter, sugar, salt, and vanilla extract until smooth. Allow batter to rest at room temperature for 10 minutes.
02 - Heat a nonstick 9-inch skillet or crepe pan over medium heat and lightly brush with melted butter.
03 - Pour approximately 1/4 cup batter into the pan, swirling to evenly coat the bottom. Cook for 1 to 2 minutes until edges lift and underside is lightly golden.
04 - Flip crepe using a spatula and cook for an additional 30 seconds to 1 minute. Transfer to a plate and cover loosely to retain warmth.
05 - Repeat with remaining batter, greasing the pan as necessary.
06 - Spread 1 to 2 tablespoons Nutella over half of each crepe. Fold in half, then fold again into quarters or roll up as preferred.
07 - Dust crepes with powdered sugar and serve warm. Garnish with fresh fruit or nuts if desired.

# Cooking Tips:

01 -
  • They come together in just 30 minutes, which means you can impress someone with homemade French pastry before they finish their coffee
  • The batter rests for only 10 minutes, so you're not waiting around wondering if you did something wrong
  • Nutella does the heavy lifting—you don't need fancy ingredients or advanced skills to make something that tastes like it came from a patisserie
  • One batch makes 8 crepes, which is just the right amount for sharing (or keeping all for yourself on a quiet morning)
02 -
  • The batter really does need that 10-minute rest—it's not just a suggestion. Rested batter makes silkier, more delicate crepes that fold without tearing.
  • Medium heat is your sweet spot. Too high and the outside burns before the inside cooks; too low and you get pale, rubbery crepes that feel heavy.
  • The first crepe is almost always a learning opportunity. Don't get frustrated if it's too thick or tears—by crepe number three, your hands will know exactly what to do.
  • Brush the pan with butter before each crepe, but just barely. Too much butter makes them greasy; too little makes them stick.
03 -
  • If your batter is too thick, thin it slightly with milk—a teaspoon at a time—until it pours like heavy cream. If it's too thin, whisk in a bit more flour. This adjustment takes one minute and saves the entire batch.
  • Make the batter ahead and refrigerate it overnight. The flavor deepens, and cold batter is actually easier to work with because it sets slower, giving you more time to swirl.
  • Room temperature is non-negotiable for the batter before cooking—cold batter won't swirl smoothly into that thin circle.
  • If you're making a large batch, you can stack finished crepes with parchment paper between them and reheat gently in a 300°F oven just before serving. They'll taste almost as good as fresh, without the last-minute stress.

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