There is a distinct joy in mastering the art of thin, delicate French-style pancakes that serve as the perfect vehicle for rich hazelnut spread. Making chocolate nutella crepes at home allows you to achieve that professional, melt-in-your-mouth texture while customizing the sweetness and fillings to your exact preference. These thin cakes are surprisingly simple to prepare, requiring only a handful of pantry staples and a few minutes of focused attention at the stove.

Whether you are hosting a weekend brunch or simply craving a sophisticated dessert, this preparation provides a reliable foundation for a decadent treat. By learning the proper batter consistency and heat management, you can create a restaurant-quality dish that balances the warmth of a freshly cooked crepe with the smooth, velvety indulgence of chocolate hazelnut spread. This recipe ensures that each layer is light, pliable, and ready to be rolled or folded with your favorite toppings.

Jump to Recipe

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Calories: 420 per serving

Table of Contents

Why You’ll Love This Recipe

The batter comes together in seconds using a blender, ensuring a smooth, lump-free consistency every time.
These thin pancakes require only basic ingredients like flour, eggs, and milk that are likely already in your kitchen.
The recipe is highly versatile, allowing for additions like sliced strawberries, bananas, or a dusting of powdered sugar.
You can prepare the batter in advance and keep it in the refrigerator for up to 24 hours, making breakfast prep remarkably fast.

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 1/2 cups whole milk, at room temperature
2 large eggs
3 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1/2 cup chocolate hazelnut spread (Nutella)
Optional: 1 cup sliced strawberries or banana rounds for serving
Optional: 1 tablespoon powdered sugar for garnish

Equipment Needed

Blender or large mixing bowl with a whisk
8-inch non-stick frying pan or crepe pan
Measuring cups and spoons
Rubber spatula
Ladle (about 1/4 cup capacity)
Small offset spatula or butter knife for spreading

How To Make

Combine the flour, sugar, and salt in a blender. Add the milk, eggs, melted butter, and vanilla extract. Blend on medium speed for 20 to 30 seconds until the mixture is completely smooth. If you do not have a blender, whisk the dry ingredients in a bowl, add the wet ingredients, and beat until no lumps remain.
Let the batter rest at room temperature for at least 15 minutes. This allows the flour to hydrate, resulting in a more tender final texture.
Heat your non-stick pan over medium heat. Lightly grease the surface with a tiny amount of butter or cooking spray.
Pour approximately 1/4 cup of batter into the center of the pan. Immediately lift the pan and tilt it in a circular motion so the batter coats the entire bottom in a thin, even layer.
Cook for about 60 to 90 seconds. You will know it is ready to flip when the edges start to lift and turn golden brown, and the surface looks set.
Carefully slide a spatula under the edge of the crepe and flip it over. Cook the other side for 30 to 45 seconds until light golden spots appear.
Transfer the cooked crepe to a warm plate. While it is still warm, spread a thin layer of chocolate hazelnut spread over one half or the entire surface.
Add your desired fruit, then fold the crepe into quarters or roll it into a cylinder. Repeat the process with the remaining batter.

Expert Cooking Tips

If your crepes are tearing, the pan might not be hot enough or the batter may be too thin. Try adding an extra tablespoon of flour to the remaining batter.
To keep your crepes warm while finishing the batch, stack them on a plate placed over a pot of simmering water, covering the stack with a clean kitchen towel.
If the hazelnut spread is too thick to spread easily, microwave it for 10 seconds to soften it into a drizzling consistency.
Store leftover cooked crepes by layering them between sheets of parchment paper in an airtight container in the refrigerator for up to two days.
Reheat individual crepes in a dry skillet over medium-low heat for 30 seconds per side to restore their soft, pliable texture.

Frequently Asked Questions

Can I make the batter the night before?

Yes, preparing the batter in advance is encouraged. Store the covered batter in the refrigerator for up to 24 hours. Give it a quick whisk or blend before using, as the flour will settle at the bottom.

Do I need a special pan to make these?

While a dedicated crepe pan is helpful, a high-quality 8-inch non-stick skillet works perfectly. The key is using a pan with low sides to make flipping easier.

How do I prevent the crepes from becoming rubbery?

Over-mixing the batter can lead to a tough texture because it develops too much gluten. Blend or whisk just until the ingredients are combined. Also, ensure you do not cook them for too long, as they only need a minute or two per side.

Can I freeze these after cooking?

Yes, you can freeze them for up to one month. Place parchment paper between each crepe and store them in a heavy-duty freezer bag. Thaw them in the refrigerator before reheating in a pan.

Conclusion

Mastering the technique for thin, delicate pancakes opens up a world of breakfast possibilities. Once you feel comfortable with the heat management and the tilt of the pan, you will find that making chocolate nutella crepes becomes an intuitive and rewarding process. The balance between the warm, tender base and the rich, creamy filling creates a classic flavor profile that never goes out of style.

If you have a favorite way to garnish your plates, such as adding toasted hazelnuts or a dollop of whipped cream, feel free to experiment. These treats are meant to be enjoyed fresh, so do not hesitate to share them while they are still warm from the stove. If you encounter any issues with the batter consistency or have a unique topping suggestion, please reach out and share your experience with the recipe.