This post is sponsored by Nutella® but all opinions are my own.

These Homemade Crepes with Nutella® Hazelnut Spread are an easy breakfast recipe made with light, thin crepes with fresh fruit and creamy Nutella® Hazelnut Spread.

crepes stacked on a plate with nutella

Homemade Crepes with Nutella® Hazelnut Spread

Homemade Crepes with Nutella® Hazelnut Spread are a favorite breakfast in my house. I learned to make them after a vacation in Aruba. My guy is always on the lookout for great places to eat breakfast and he found this restaurant near the hotel that served crepes filled with just about any topping you could think of from sweet to savory. He saw a crepe with Nutella® Hazelnut Spread and fresh fruit on the menu and he was sold. Guys, I’m not kidding, it’s been over a year and he still talks about how amazing those crepes were. The rest of the trip I’d get up in the morning to head to the beach and he would head to the restaurant for breakfast. We even stopped in for dessert there a few nights. The waitresses were on a first name basis with him by the end of the trip :).

HOMEMADE CREPES WITH NUTELLA® HAZELNUT SPREAD
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easy nutella crepes

Needless to say I had to learn to make Homemade Crepes with Nutella® Hazelnut Spread when we got home. Lucky for me it turns out crepes are pretty easy to make. They are made from a simple batter of flour, eggs, milk, water, and melted butter. For the filling all you need is fresh strawberries, bananas, and Nutella® Hazelnut Spread. If you’ve never had it Nutella® Hazelnut Spread is a combination of seven quality ingredients such as roasted hazelnuts and cocoa and it doesn’t contain high fructose corn syrup or artificial colors or preservatives. It’s delicious and it makes the perfect filling for crepes!

nutella spread on crepe

All of your batter ingredients go into a blender and you blend them together for about 30 seconds. Then you put the batter in the fridge for an hour to let all of the air bubbles settle. The batter lasts for up to 48 hours in the fridge so you can do this the night before. When you’re ready to cook you add a little butter to a non-stick pan and you ladle 1/4 cup of batter into the middle of the pan, swirling it around to the edges of the pan to make a thin circle. After 30 seconds on the heat the crepe is ready to flip, another 30 seconds and you’ve got a crepe.

crepes filled nutella, strawberries and bananas

To fill the crepes you fold them in half to make a half circle and then use a knife to spread a thin layer of Nutella® Hazelnut Spread over it. A little goes a long way! Then you add your fruit to one half of the folded crepe and fold it again making a triangle. What you end up with is a light, sweet breakfast that the whole family will love.

nutella crepes with strawberries and bananas

Tips for making Homemade Crepes:

  • Even though you’re using a non-stick pan you’ll still want to butter then pan in between each crepe. Just run a stick of butter over the pan to lightly butter it and then pour in your crepe batter. This will give you that distinctive speckled brown appearance.
  • You can make crepes ahead of time. Let them cool completely and then fold them up into triangles and store them in an airtight container, in, the fridge, for up to 2 days. Just take them out, heat them in the microwave for 30 seconds and you’ve got breakfast!
Servings: 16 crepes
Prep Time: 1 hr 5 mins
Cook Time: 30 mins
Total Time: 1 hr 35 mins

Homemade Crepes with Nutella® Hazelnut Spread

These Homemade Crepes with Nutella® Hazelnut Spread are an easy breakfast recipe made with light, thin crepes filled with fresh fruit and creamy Nutella® Hazelnut Spread.
crepes stacked on a plate with nutella
Print Recipe
5 from 1 vote

Ingredients

Crepes

  • 1 cup Flour
  • 2 tablespoons Sugar
  • 2 Eggs
  • 3/4 cup Milk
  • 1/2 cup Water
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons Butter, ,melted
  • Butter for pan

Filling

  • 1 1/2 cup Nutella® Hazelnut Spread
  • 8-10 Strawberries
  • 2-3 Bananas

Instructions

Crepes

  • Combine all ingredients (except butter for the pan) in a blender. Blend for 30 seconds or until ingredients are thoroughly mixed. 
  • Place batter in the refrigerator and let sit for 1 hour. 
  • When the batter is ready heat a small non-stick pan over medium high heat. 
  • Lightly butter the pan then lift it off of the heat and pour 1/4 cup of the crepe batter into the pan swirling it around so the batter runs to the edges of the pan making a thin circular crepe. Place the pan back on the heat and cook for 30 seconds (or until bottom begins to brown) then flip and cook for 30 seconds on the other side. 
  • Turn the finished crepes out on to a parchment paper lined countertop to cool. 
  • Repeat the process until all of the crepe batter has been used. 
  • Once the crepes are made you can begin filling. Fold each crepe in half making a half circle. Then spread 1-2 tablespoons of Nutella® Hazelnut Spread on each crepe.
  • Cover 1/2 of the folded crepe with sliced strawberries and bananas and then fold one side up and over to make a triangle filled with Nutella® Hazelnut Spread and fruit. 
  • Enjoy!

Nutrition

Calories: 234kcal, Carbohydrates: 29g, Protein: 3g, Fat: 11g, Saturated Fat: 9g, Cholesterol: 26mg, Sodium: 44mg, Potassium: 207mg, Fiber: 2g, Sugar: 19g, Vitamin A: 115IU, Vitamin C: 4.8mg, Calcium: 50mg, Iron: 1.7mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Breakfast