Nutella Thin French Crepes (Printable View)
Thin French crepes filled with creamy Nutella and dusted with powdered sugar, perfect for any time.
# Ingredient List:
→ 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
# How to Make It:
01 - In a large mixing bowl, whisk together flour, eggs, milk, melted butter, sugar, salt, and vanilla extract until smooth. Let rest for 10 minutes at room temperature.
02 - Preheat a nonstick 9-inch skillet or crepe pan over medium heat and lightly brush with melted butter.
03 - Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook 1–2 minutes until edges lift and bottom is lightly golden.
04 - Flip crepe with a spatula and cook for an additional 30 seconds to 1 minute. Transfer to a plate and keep covered to stay warm.
05 - Continue with remaining batter, greasing the pan as needed between crepes.
06 - Spread 1 to 2 tablespoons Nutella over half of each crepe. Fold in half, then again into quarters or roll up.
07 - Dust crepes with powdered sugar and serve warm. Optionally garnish with fresh fruit or nuts.
# Expert Suggestions:
01 -
- They look impressive enough to serve at brunch, but honestly, they're foolproof once you get the wrist motion down
- Nutella does all the heavy lifting here—no complicated sauces or reductions needed
- They're ready in under 30 minutes, which means you can satisfy a serious dessert craving without spending your whole evening in the kitchen
- Whether you're feeding one person or a crowd, the recipe scales beautifully and tastes like you've been making them for years
02 -
- The batter must rest for 10 minutes—this isn't optional. It's the difference between crepes that tear and crepes that glide beautifully across the pan. I learned this the hard way after a frustrated attempt where I skipped the rest and ended up with thick, rubbery disasters.
- Your pan temperature is everything. Too hot and the crepes brown before they cook through; too cool and they stick and tear. Medium heat is your sweet spot, and you'll know it's right when a drop of batter sizzles immediately but doesn't pop and spit.
- Less batter per crepe is better. I used to pour too much, thinking I was being generous, and ended up with thick, doughy crepes. A quarter cup is perfect for a 9-inch pan—it spreads thin and cooks delicate.
03 -
- If your first crepe doesn't work out, don't worry—the pan is still coming to temperature. That first one is often a practice round. By your second or third crepe, everything clicks into place.
- A crepe pan (a shallow, sloped pan designed specifically for crepes) makes the swirling motion easier, but a nonstick skillet works just as well. The key is using a pan at least 9 inches across so you have room to swirl the batter.
- Invest in a small, thin-edged spatula designed for crepes or thin pancakes. It makes flipping infinitely easier and more graceful. It's one of those tools that transforms the entire experience from frustrating to joyful.