This Nutella crepes dish is one of those easy, show-stopping favorites that appears whenever I want to turn an ordinary morning into a little celebration. I first learned this blender method on a sleepy weekend when I needed something quick, and the texture—paper-thin, tender, with slightly lacy edges—won me over immediately. The combination of warm Nutella and bright mixed berries became an instant family favorite: the richness of the chocolate-hazelnut spread balancing the tart pop of strawberries and blueberries. Every bite is a contrast of silky filling, soft crepe, and juicy fruit.

What makes this approach special is how reliably the blender produces a silky, lump-free batter in under a minute, and how forgiving the cooking process is when you follow a few visual cues. I love to make a double batch on weekend mornings; guests always comment on how elegant they look even though they’re incredibly simple to prepare. Because the batter rests briefly, the gluten relaxes and the crepes develop a delicate chew without toughness. Serve them folded into triangles with whipped cream and a sprig of mint for a breakfast that feels indulgent but approachable.

Ingredients

• All-purpose flour (1 cup): Use a reliable brand like King Arthur or Bob's Red Mill for consistent texture; spoon into the cup and level for accuracy. It provides structure while keeping crepes tender.
• Granulated sugar (1 tablespoon): Adds a hint of sweetness to the batter; optional if you prefer neutral crepes for savory fillings.
• Kosher salt (1/4 teaspoon): Balances sweetness and lifts the overall flavor—use Diamond Crystal or Morton and adjust if using table salt.
• Milk (1 1/2 cups): I use 1% milk for a lighter finish, but whole milk gives a richer mouthfeel. Room temperature milk helps the batter come together smoothly.
• Large eggs (4): Eggs provide emulsification and structure—use fresh eggs for the best flavor and rise.
• Unsalted butter (3 tablespoons melted + more for pan): Melted and cooled briefly, butter enriches the batter and prevents sticking; I use Plugrá or Land O'Lakes when possible.
• Nutella (3/4 cup): The star of the filling—warm briefly if stiff so it spreads easily. Hazelnut-chocolate spread gives the signature flavor; alternatives listed below.
• Mixed berries (1 1/2 cups): A mix of strawberries, blueberries, and raspberries adds freshness and brightness; choose ripe, firm berries for best texture.
• Whipped cream (3/4 cup) or whipped topping: Lightly sweetened whipped cream complements the Nutella without overpowering it. For a lighter option, use Greek yogurt.
• Fresh mint (optional): A small garnish to add color and a refreshing lift.

Instructions

Combine the batter: Pour 1 cup flour, 1 tablespoon sugar, 1/4 teaspoon kosher salt, 1 1/2 cups milk, 4 large eggs, and 3 tablespoons melted butter into a blender. Puree until completely smooth, about 30 seconds, scraping down sides if necessary to ensure no pockets of flour remain. A silky batter means thin, even crepes. Rest the batter: Let the batter sit at room temperature for 15 minutes. Resting allows the flour to hydrate and any gluten to relax, which helps the crepes remain tender and prevents excessive shrinkage during cooking. Heat the skillet: Warm a 12-inch nonstick skillet over medium heat until hot but not smoking. Lightly brush or wipe the pan with additional melted butter. A properly heated pan will cook a crepe in 2–3 minutes on the first side. Cook each crepe: Pour a scant 1/3 cup batter into the center and immediately tilt and swirl the pan to create a thin, even layer. Cook until the underside turns golden brown and the top surface sets, about 2–3 minutes. Loosen the edge with a spatula, flip quickly with fingertips or a thin spatula, and cook an additional 1 minute. Slide onto a plate and repeat; stack finished crepes with parchment between if desired. Fill and fold: Spread about 1 1/2 tablespoons Nutella over each warm crepe (warm Nutella first if needed) and sprinkle 2–3 tablespoons mixed berries. Fold into a triangle or roll. Top with a dollop (about 1 tablespoon) of whipped cream and garnish with mint. Serve immediately while warm for best texture contrast.

Storage Tips

Store leftover batter in an airtight container in the refrigerator for up to 6 hours; stir well before using because some settling may occur. Cooked crepes can be layered with parchment and wrapped tightly in plastic wrap or placed in an airtight container and refrigerated for up to 48 hours. To reheat, warm a nonstick skillet over low heat and heat each crepe 20–30 seconds per side, or microwave single crepes for 10–15 seconds wrapped with a damp paper towel to keep moisture. For freezing, stack crepes separated by parchment, place in a freezer bag, and freeze up to 2 months—thaw overnight in the fridge before reheating.

Ingredient Substitutions

For dairy-free: use a plant-based milk such as almond or oat milk and replace butter with melted coconut oil or vegan butter; note the flavor will shift. For gluten-free: substitute a cup-for-cup gluten-free all-purpose flour blend and add a tablespoon of cornstarch if the blend lacks elasticity. If avoiding hazelnuts, try a chocolate spread without nuts or a thin layer of peanut butter mixed with a touch of cocoa and honey for a different but equally satisfying profile. To make them lighter, swap the whipped cream for lightly sweetened Greek yogurt.

Serving Suggestions

Serve these crepes for breakfast with a side of crisp bacon or breakfast sausage to balance sweetness, or present them as a dessert with a scoop of vanilla ice cream and a drizzle of chocolate sauce. For brunch, lay out a filling bar with Nutella, fruit compote, lemon curd, and toasted almonds so guests can assemble theirs. Garnish with powdered sugar, a few whole raspberries, or chocolate shavings for a pretty finish. Pair with a strong coffee, cappuccino, or a sparkling mimosa for celebratory mornings.

Cultural Background

Thin pancakes like these have roots in French crêpes, which date back centuries and were traditionally cooked on a flat griddle called a crêpière. Over time the technique traveled and evolved: American home cooks embraced quick blender methods for convenience, and contemporary fillings—like Nutella, which originated in Italy in the 1960s—meld European influences into a modern comfort classic. The combination of hazelnut chocolate and fresh berries is a cross-cultural favorite that feels both nostalgic and contemporary.

Seasonal Adaptations

In spring and summer, pile on fresh berries and a drizzle of lemon syrup. In autumn, swap berries for poached pears, caramelized apples, or roasted figs; add a pinch of cinnamon to the batter. For winter holidays, use spiced orange compote and top with mascarpone instead of whipped cream. These small seasonal swaps keep the base technique intact while letting local produce shine.

Meal Prep Tips

Make the batter in the morning and refrigerate; cook crepes as needed over the next few hours to keep them at peak tenderness. For batch serving, cook all crepes, cool completely, and stack with parchment to prevent sticking—reheat in a low oven (300°F) wrapped in foil for 5–8 minutes or warm individually in a skillet. Pre-portion Nutella into small ramekins and wash and slice berries ahead of time to speed assembly during service.

These crepes are comfort food with a touch of elegance—easy enough for a weeknight treat, special enough for guests. I hope you make them often and make them your own.