How to Make Perfect Nutella Crepes at Home
There is something about the smell of a fresh crepe that instantly transports you to a sidewalk stand in Paris. It’s a smell that’s buttery, sweet, and just a little bit toasted. While many people think of crepes as fancy restaurant food that requires a special degree to master, they are actually one of the simplest things you can make in your own kitchen.
The beauty of a crepe is that it’s essentially a very thin, delicate pancake. But unlike a thick American pancake that relies on fluffiness and height, a crepe is all about elegance and texture. It needs to be paper-thin, soft, and flexible enough to roll up around a generous swirl of Nutella without cracking. Today, we’re going to walk through the exact steps to get that perfect “melt-in-your-mouth” result every single time.
Why This Batter Is Different
If you’ve ever tried to make crepes and ended up with something that felt more like a rubbery tortilla, it probably came down to the batter consistency. Crepe batter is much closer to the thickness of heavy cream than it is to traditional pancake batter.
Because we want these to stay soft, we aren’t using any leavening agents like baking powder or soda. We rely entirely on the eggs for structure and the milk for moisture. The goal is a batter that is so thin it spreads across the pan the second it hits the heat. If your batter is too thick, the crepe won’t swirl, and you’ll end up with a “pancake-crepe” hybrid that just isn’t the same.
The Ingredients You’ll Need
Let’s look at the pantry staples that make this happen. Even though the ingredients are basic, the ratios are what make the magic.
The Dry Base
- 1 cup All-Purpose Flour (125g): This provides just enough structure to keep the crepe from tearing when you flip it.
- 1 tbsp Sugar (12g): We aren’t making these overly sweet because the Nutella is going to do most of the heavy lifting later. This tablespoon just helps the edges get a nice, dappled color.
- 1/4 tsp Salt (1.5g): Salt is the most underrated ingredient in sweet baking. It cuts through the richness of the butter and makes the hazelnut flavor in the Nutella really pop.
The Wet Ingredients
- 1 1/2 cups Milk (360g): I recommend whole milk for the best flavor, but 2% works in a pinch. The milk is what gives the crepe its characteristic softness.
- 2 Large Eggs (100g): These are the “glue” of the recipe. They provide the elasticity needed so you can fold and roll the crepes without them snapping.
- 3 tbsp Melted Butter (42g): Adding melted butter directly into the batter is a French secret. It gives the crepes a nutty flavor and ensures they don’t stick to the pan.
- 1 tsp Vanilla Extract (5g): This adds that classic bakery aroma that everyone loves.
The Filling
- Nutella: You’ll want to have the jar open and ready. I find that keeping it in a warm spot on the counter makes it much easier to spread without tearing the delicate crepe.
Step-by-Step: The Secret to a Smooth Batter
1. Whisking for Success
Start by whisking your flour, sugar, and salt in a large bowl. Slowly add the milk while whisking. If you dump all the milk in at once, you’ll end up with flour “islands” that are impossible to break up. By adding it slowly, you create a thick paste first, which allows you to whisk out all the lumps.
Once that’s smooth, add your eggs, melted butter, and vanilla. Whisk until the batter is very thin and completely lump-free.
Pro-Tip: If you see even one tiny lump, pour the batter through a fine-mesh strainer into a clean bowl. It takes ten seconds and ensures your crepes look professional.
2. The Power of the Rest
This is the part that most people skip, and it’s the biggest mistake you can make. Let the batter rest for 20–30 minutes on the counter.
When you whisk flour, you develop gluten (the stuff that makes bread chewy). If you cook the batter immediately, your crepes will be “snappy” and tough. By letting the batter rest, the gluten relaxes and the flour fully hydrates. This is the difference between a “good” crepe and a “wow” crepe.
3. Heating the Pan
Use a high-quality non-stick pan. You don’t need a fancy crepe maker! A standard 10-inch non-stick skillet works perfectly. Heat it over medium-low. You want the pan warm enough to set the batter, but not so hot that it sears it instantly. Lightly brush the pan with a tiny bit of butter.
4. The “Swirl”
Lift the pan off the heat and pour in about 1/4 cup of batter. Immediately tilt and swirl your wrist so the batter runs across the entire surface in a thin, even layer.
Cook for about 45–60 seconds. You’ll know it’s ready to flip when the edges start to lift slightly and the bottom is a pale, dappled golden color. Flip it carefully with a spatula (or your fingers if you’re brave!) and cook the other side for just 20–30 seconds.
Frequently Asked Questions (Q&A)
Why is my first crepe always a mess? It’s a universal rule of baking: the first crepe is for the cook. It’s usually because the pan hasn’t reached a perfectly even temperature yet, or there was a little too much butter in the pan. Don’t worry, the second one will be perfect.
Can I make the batter in a blender? Yes! Actually, using a blender is a great way to ensure the batter is 100% smooth. Just pulse all the ingredients for about 30 seconds. You still need to let it rest for 30 minutes to let the bubbles settle down.
How do I store leftovers? You can stack the cooked crepes with a small piece of parchment paper between them and keep them in the fridge for 2–3 days. Just reheat them in a dry pan for 10 seconds before filling.
What if I don’t have a non-stick pan? It’s a lot harder without one, but you can use a well-seasoned cast-iron skillet. You’ll just need to be more diligent about using a tiny bit of butter between every single crepe.
Can I use frozen berries too? Definitely. Nutella and strawberries are a classic combo. If you use frozen berries, just thaw them and pat them dry so they don’t make the crepe soggy.
How to Fill and Fold
To get that classic look, spread a thin layer of Nutella over the warm crepe while it’s still in the pan or on a plate.
I like to fold the two sides in slightly and then roll it up like a cigar. This keeps the Nutella from oozing out the ends when you take a bite. You can also do the “triangle fold” where you spread the Nutella over half, fold it in half, and then fold it in half again. Dust with a little powdered sugar for that final touch!
Easy Nutella Crepes
Ingredients
- Ingredients
- 1 cup All-purpose flour 125g
- 1 tbsp Sugar 12g
- 1/4 tsp Salt 1.5g
- 1 1/2 cups Milk 360g
- 2 Large eggs 100g
- 3 tbsp Melted butter 42g
- 1 tsp Vanilla extract 5g
- Nutella for filling
Instructions
- Batter: In a bowl, whisk the flour, sugar, and salt. Gradually add the milk, whisking until smooth.
- Combine: Whisk in the eggs, melted butter, and vanilla until the batter is thin and lump-free. (Strain if necessary).
- Rest: Let the batter sit at room temperature for 30 minutes.
- Heat: Lightly butter a non-stick pan over medium-low heat.
- Cook: Pour 1/4 cup of batter into the pan, swirling immediately to spread thin. Cook for 45–60 seconds, flip, and cook for another 20–30 seconds.
- Fill: Spread Nutella over the warm crepe, fold or roll, and serve immediately.
Notes
- Smoothness: Straining the batter is the best way to ensure no flour lumps ruin the texture.
- Resting: This step is mandatory for a soft, tender crepe!
- Temperature: If the crepes are browning too fast, turn the heat down. They should be golden, not dark brown.
