There's something magical about slicing into a warm crepe and watching silky Nutella cream spill out with every forkful. Lightly crisped on the edges and tender in the middle, these Nutella cream-filled crepes bring café-style indulgence right to your own kitchen—no fancy equipment required.

This recipe holds a special place in my heart. It started one lazy Sunday morning when we had nothing but pantry basics and a half-used jar of Nutella. With a few tweaks, what began as an improvisation turned into our go-to sweet treat. Whether for brunch, dessert, or a cozy midnight snack, these crepes are pure joy in every bite.

Let’s dive into why you’re going to want to make these again and again.

Why You'll Love This Nutella Cream-filled Crepes Recipe

Get ready to fall head over heels for this simple yet irresistible recipe. These crepes strike the perfect balance between elegance and ease, making them ideal for both special occasions and everyday cravings.

First of all, they’re shockingly simple to whip up. The batter comes together in minutes with just a blender and a few pantry staples, while the filling is as easy as folding whipped cream into Nutella. No stove-top drama here—just a smooth, seamless process from start to finish.

They’re also budget-friendly without sacrificing decadence. You probably already have everything you need in your kitchen, and even better, one batch makes enough to feed a crowd—or just yourself, with leftovers.

Another big win? Versatility. Whether you want to keep it classic with powdered sugar and berries, or go bold with bananas and a chocolate drizzle, these crepes play well with just about any topping you like.

Finally, these crepes are make-ahead friendly, which makes them perfect for entertaining. Prep everything the night before, and all that’s left in the morning is assembly and a gentle reheat. Voilà—brunch is served.

Now that you're fully tempted, let's take a look at the ingredients that make this magic happen.

Ingredients Notes

The beauty of these Nutella cream-filled crepes is in their simplicity. Each ingredient has a role to play, from the delicate crepe batter to the rich, whipped Nutella filling that takes this recipe over the top.

All-purpose flour forms the base of our crepe batter. It provides just enough structure to hold everything together while still keeping the crepes soft and flexible. Sifting the flour before adding it to the wet ingredients helps avoid lumps, giving you that silky-smooth finish crepes are known for.

Eggs are essential for both richness and binding. They also give the crepes a bit of that delicate chewiness. Use room-temperature eggs if possible—they incorporate more easily into the batter and help the crepes cook evenly.

Milk and water combine to create the perfect batter consistency. The milk adds creaminess, while the water keeps the crepes thin and light. You could use all milk, but the mix gives you that classic French-style texture.

Butter, both in the batter and on the pan, adds a rich flavor and ensures the crepes don’t stick. Browning the butter before adding it to the batter takes the flavor up a notch with a subtle nutty aroma.

For the filling, Nutella is the star. It melts into the freshly whipped cream like a dream, creating a mousse-like texture that’s rich but not too dense. Use chilled heavy cream and whip it until soft peaks form before folding in the Nutella for the perfect creamy consistency.

No fancy gear required—just a blender or whisk for the batter and a good nonstick pan. A flexible spatula and a bit of patience will go a long way, especially for that first crepe.

How To Make This Nutella Cream-filled Crepes Recipe

Making these crepes is easier than you'd think, and I promise the end result will taste like it came straight out of a French patisserie.

Start by preparing the crepe batter. In a blender, combine the flour, eggs, milk, water, melted butter, and a pinch of salt. Blend until completely smooth—this only takes about 20-30 seconds. Let the batter rest for at least 30 minutes, which allows the flour to fully hydrate and gives you more tender crepes.

While the batter rests, make the Nutella cream filling. In a chilled mixing bowl, whip cold heavy cream until it reaches soft peaks. Gently fold in the Nutella, a little at a time, until the mixture is smooth and airy. Cover and refrigerate until you're ready to use it.

Now, heat a nonstick skillet over medium heat and lightly coat it with butter. Pour in about ¼ cup of batter, swirling the pan immediately to spread it into a thin, even layer. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is golden. Flip carefully and cook for another 30 seconds.

Transfer cooked crepes to a plate and cover with a clean towel to keep them warm. Repeat with the remaining batter, greasing the pan as needed between crepes. Don’t worry if your first one’s a little wonky—think of it as your “tester crepe.”

Once all your crepes are ready, spread a generous dollop of Nutella cream down the center of each. Fold or roll them up, depending on your style, and serve immediately. A dusting of powdered sugar and a few fresh berries never hurt either.

Start to finish, you’re looking at around 45 minutes, including resting time—and every second is worth it.

Storage Options

If you find yourself with leftovers (lucky you!), there are a few ways to store them and keep them tasting fresh.

Unfilled crepes can be stacked with parchment paper between each one, then wrapped tightly in plastic wrap or sealed in a zip-top bag. They’ll keep in the refrigerator for up to 3 days and can also be frozen for up to a month. Just thaw them in the fridge overnight before reheating.

Filled crepes don’t store quite as well because of the whipped cream in the filling. If you need to make them ahead of time, store the crepes and the Nutella cream separately, then assemble just before serving.

To reheat crepes, warm them gently in a nonstick skillet over low heat or pop them in the microwave for 15-20 seconds. If they’re filled, reheat briefly to avoid melting the cream too much.

Variations and Substitutions

This recipe is a fantastic base to customize, and trust me—once you get comfortable with it, you’ll want to try all kinds of spins.

Try swapping out the Nutella for other chocolate-hazelnut spreads or even peanut butter for a nuttier, slightly saltier flavor profile. Almond butter and a drizzle of honey make for a more grown-up twist.

Add a tablespoon of cocoa powder or espresso to the batter for a rich chocolate flavor in the crepe itself. It pairs beautifully with the Nutella cream filling and adds visual appeal.

In the filling, you can mix in a little mascarpone cheese with the whipped cream and Nutella for an extra luxurious texture—like tiramisu in crepe form.

Don’t be afraid to go fruity, either. Sliced bananas, strawberries, or raspberries tucked into the filling add freshness and make these feel a bit lighter.

Gluten-free? Use a 1:1 gluten-free flour blend instead of regular flour. The results are just as delicious, and your gluten-sensitive friends will thank you.

Experiment, taste, and make it your own. That’s the best part of cooking—and once you’ve tried these, I promise they’ll be part of your sweet rotation forever.