Easy Nutella Crepes – 15-Minute 1-Bowl Recipe
Learn how to make thin, buttery Nutella crepes with a simple 1-bowl batter. No blender needed. Perfect for breakfast, dessert, or a sweet snack.
Article:
Nutella crepes are the fastest way to turn 5 pantry ingredients into something that feels fancy.
Thin, lacy edges, soft center, and that melty chocolate-hazelnut filling. No blender, no resting time, no stress. You can have them on the table in 15 minutes.
This is the recipe I use when I want dessert now and I don’t want to wash a pile of dishes.
Why This Recipe Works
- 1 Bowl, No Blender: Whisk everything by hand in 2 minutes.
- No Rest Time: Cook immediately. The batter works right away.
- Thin and Tender: The right batter ratio gives you crepes that fold without tearing.
- Versatile: Works for breakfast, dessert, or brunch.
- Kid-Approved: Nutella makes everything disappear fast.
Ingredients
Makes 8-10 crepes, 8-inch size
For the Batter:
- 1 cup all-purpose flour
- 2 large eggs
- 1 ¼ cups milk
- 2 tbsp melted butter
- 1 tbsp sugar
- Pinch of salt
- 1 tsp vanilla extract
For Filling & Topping:
- ½ cup Nutella, warmed slightly
- Sliced bananas, strawberries, or raspberries, optional
- Powdered sugar for dusting
- Whipped cream, optional
How to Make It: Step-by-Step
Step 1: Mix the Batter
In a medium bowl, whisk flour, sugar, and salt. Add eggs and whisk until smooth.
Slowly pour in milk while whisking to avoid lumps. Stir in melted butter and vanilla. The batter should be thin, like heavy cream. If it’s too thick, add 1-2 tbsp more milk.
Step 2: Heat the Pan
Heat an 8-inch non-stick pan over medium heat. Lightly grease with butter or oil. Wipe excess with a paper towel. The pan should be hot but not smoking.
Step 3: Cook the Crepes
Pour 3 tbsp batter into the center of the pan. Immediately tilt and swirl the pan to spread it into a thin circle.
Cook 45-60 seconds until edges lift and bottom is lightly golden. Flip with a spatula and cook 20-30 seconds on the other side.
Transfer to a plate. Repeat with remaining batter, stacking crepes on a plate and covering with a clean towel to keep warm.
Step 4: Fill and Serve
Spread 1-2 tbsp warm Nutella over each crepe. Add sliced fruit if using. Fold into quarters or roll it up.
Dust with powdered sugar and serve immediately.
Pro Tips for Perfect Crepes
- Thin batter is key: If it coats the spoon like pancake batter, it’s too thick. Add milk 1 tbsp at a time.
- Hot pan, quick swirl: The pan needs to be hot so the batter sets fast and gives you lacy edges.
- Wipe the pan between crepes: A thin layer of fat prevents sticking without making greasy crepes.
- Warm the Nutella: 15 seconds in the microwave makes it spreadable without tearing the crepe.
- Don’t overfill: 1-2 tbsp max per crepe or it’ll leak out.
Common Questions
Can I make the batter ahead?
Yes. Store it covered in the fridge for up to 24 hours. Stir before using. It actually gets better after 30 min.
Can I use whole wheat flour?
You can swap up to half the flour for whole wheat. The crepes will be a bit nuttier and less tender.
How do I keep crepes from sticking?
Use a good non-stick pan and make sure it’s hot before adding batter. Wipe with butter between each crepe.
Can I freeze them?
Yes. Stack crepes with parchment between each one, freeze in a bag for up to 2 months. Reheat in a dry pan for 30 sec per side.
These Nutella crepes are what I make when I want maximum payoff for minimum effort. One bowl, 15 minutes, zero leftovers.
Want more 15-minute desserts? Check out our One-Bowl Chocolate Mug Cake and One-Bowl 3-Ingredient Brownies next.
Made these? Comment below and tell me what fruit you paired with Nutella. Strawberry + Nutella is my favorite combo
