These Nutella crepes are a foolproof recipe for blender crepes filled with Nutella and fresh berries and served with whipped cream. Perfect for a weekend brunch!

These crepes are sweet and delicious with Nutella and berries. For savory breakfast recipes to pair with the Nutella crepes, try a breakfast casserole with bacon or ham and egg cups.

A plate of Nutella crepes with strawberries, blueberries and raspberries.

I happen to adore crepes – they’re light, delicious and the filling choices are endless. These Nutella crepes are my very favorite, I make them at least once a month and my kids go crazy over them!

Nutella Crepes Ingredients

To make this recipe, you will need all purpose flour, granulated sugar, kosher salt, milk, large eggs, butter, Nutella, mixed berries and whipped cream. You can also garnish the crepes with fresh mint.

How Do You Make Nutella Crepes?

Place the flour, sugar, salt, milk, eggs and some of the butter in a blender, then blend until you have a smooth batter. Let the batter sit for 15 minutes. Heat a large pan on the stove, and coat the pan in a thin layer of butter. Add the crepe batter and swirl the pan until the batter covers the bottom. Loosen the edge of the crepe, then flip it. Repeat the process with the rest of the batter. Spread Nutella onto each crepe and add some fresh berries. Fold the crepes into triangles, then top with whipped cream and serve.

A platter of crepes served with whipped cream.

Tips For The Perfect Dish

  • The crepe batter can be made in advance and stored in the fridge for up to 6 hours. Be sure to stir it well before you use it.
  • When making crepes, the trick is to use just enough batter to cover the bottom of the pan and work quickly to make sure the batter spreads evenly before it starts to solidify.
  • Choose any type of berries you like. I typically do a blend of diced strawberries, raspberries and blueberries.
  • Leftover crepes will stay fresh in an airtight container in the refrigerator for up to 3 days. Store the plain crepes separate from the fillings, and assemble them right before serving.

Quick Tip

It’s important to use a blender so you don’t end up with lumps in your batter. If you don’t have a blender, a food processor will also work.

Recipe FAQs

What are crepes made of?

Crepes contain flour, eggs, milk, sugar and butter. They may also have other ingredients such as vanilla extract, salt, or other flavorings such as cinnamon.

Do you need to flip crepes?

You do need to flip your crepes. This will ensure both sides are golden brown. If you don’t flip the crepes, eventually the side off the heat will cook, but it may be soft and doughy.


A stack of crepes that are stuffed full of chocolate Nutella spread and fresh berries.

Flavor Variations

These crepes are delicious as is, but you can easily customize the recipe to suit your tastes.

  • Fruit: Swap out the berries for other kinds of fruit such as bananas, peaches or pears.
  • Nutella: No Nutella on hand? Try spreading some melted chocolate or hot fudge into the crepes. You can also do cookie butter with delicious results.
  • Toppings: Instead of whipped cream, try a scoop of vanilla ice cream for a decadent treat. You can also add a drizzle of chocolate sauce, or a dusting of cinnamon or cocoa powder.

Whether you serve these Nutella crepes for breakfast, brunch or as a dessert, they’re sure to be a bit hit!

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5 from 10 votes

Nutella Crepes

AuthorSara Welch
A plate of four crepes that are filled with nutella, strawberries, blueberries and raspberries.
These Nutella crepes are a foolproof recipe for blender crepes stuffed with Nutella and fresh berries, then topped with whipped cream.
Prep Time15 minutes
Cook Time20 minutes
Resting Time15 minutes
Total Time50 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Serves 8 crepes


  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups milk (I used 1%)
  • 4 large eggs
  • 3 tablespoons unsalted butter melted + more for pan
  • 3/4 cup Nutella
  • 1 1/2 cups mixed berries
  • 3/4 cup whipped cream or whipped topping
  • fresh mint optional


  • Pour flour, sugar, salt, milk, eggs, and 3 tablespoons melted butter into a blender.
  • Puree until mixture is smooth, about 30 seconds. Let batter sit for 15 minutes before you use it.
  • Heat a 12-inch nonstick skillet on medium heat. Lightly coat with additional butter. Add scant 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2-3 minutes.
  • Loosen edge of crepe with a spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter.
  • Spread 1 1/2 tablespoons of nutella over each crepe and add a sprinkling of berries. Fold each crepe into a triangle. Top with a dollop of whipped cream and serve immediately. Garnish with mint if desired.


  1. The crepe batter can be made in advance and stored in the fridge for up to 6 hours. Be sure to stir it well before you use it.
  2. When making crepes, the trick is to use just enough batter to cover the bottom of the pan and work quickly to make sure the batter spreads evenly before it starts to solidify.


Calories: 359kcal | Carbohydrates: 33g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 128mg | Sodium: 140mg | Potassium: 216mg | Fiber: 2g | Sugar: 18g | Vitamin A: 665IU | Vitamin C: 0.8mg | Calcium: 105mg | Iron: 2mg

Hello! I’m Sara!

Learn more about Sara

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Recipe Rating


  1. 5 stars
    Ever since our cruise, my kids have been obsessed with crepes. I made this recipe and they said they were even better than on the cruise! Thanks for sharing

  2. 5 stars
    OMG, these are so good! You can’t beat anything with Nutella, and crepes are one of my favorite breakfast foods.