This recipe for Nutella crepes has been a weekend ritual in my kitchen ever since I first tried making crepes in a blender one slow Saturday morning. I was searching for a way to get delicate, thin crepes without fussing over multiple bowls or tedious whisking. The blender method turned out to be a small revelation: a velvety batter that pours smoothly and yields consistently thin crepes with lacy edges. I remember my kids crowding the stove, impatient and delighted, while the house filled with a warm, sweet aroma. These crepes are the kind of food that sparks conversation and nostalgia. What makes these particularly special is the balance of textures and temperatures — the warm, slightly crisp edges of the crepe, the glossy, spreadable Nutella that softens as soon as it meets the warm dough, and the burst of lightly sweet-tart berries for contrast. The batter is forgiving; resting it for 15 minutes improves elasticity and results in a more tender crepe. I typically make a double batch when friends visit because they disappear fast, and people always come back for the version with extra berries and a dollop of whipped cream.

Ingredients

• All-purpose flour: 1 cup. Use unbleached flour for a slightly nuttier flavor; sift if your flour is compacted to keep crepes tender and prevent lumps.
• Granulated sugar: 1 tablespoon. Just enough to balance the batter and lightly sweeten the crepes without overwhelming the Nutella.
• Kosher salt: 1/4 teaspoon. Essential to brighten flavors; do not omit.
• Milk (1%): 1 1/2 cups. Whole milk will make richer crepes; I use 1% for a lighter finish but the batter's forgiving to either choice.
• Large eggs: 4. Eggs give structure and help create a silky batter and tender texture.
• Unsalted butter: 3 tablespoons, melted, plus more for the pan. Melted butter adds flavor and helps crepes release easily.
• Nutella: 3/4 cup. Use your favorite chocolate-hazelnut spread; warming it slightly in a bowl for 10 seconds in the microwave makes spreading easier.
• Mixed berries: 1 1/2 cups. A combination of strawberries, blueberries, and raspberries provides bright acidity and texture contrast.
• Whipped cream: 3/4 cup or whipped topping. Adds a cool, airy finish to the warm crepes.
• Fresh mint: Optional, for garnish and a subtle herbal lift.

Instructions

Make the batter in a blender: 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. Purée until the mixture is completely smooth, about 30 seconds. A few bubbles are fine; they help make the crepes light. Use the pulse or low setting if your blender is high-powered to avoid overheating the eggs. Rest the batter: Let the batter sit at room temperature for 15 minutes. This rest allows the flour to fully hydrate and the gluten to relax so the crepes are tender rather than elastic. If you make the batter ahead, cover and refrigerate up to 6 hours; stir well before using to recombine any settled flour. Heat and grease the pan: Warm a 12-inch nonstick skillet over medium heat. Coat lightly with a bit of butter and wipe excess with a paper towel so the surface is slick but not smoking. The pan is ready when a few drops of water dance and evaporate quickly. Cook the crepes: Add a scant 1/3 cup batter to the center of the skillet and immediately pick up the pan and tilt it in a circular motion so the batter spreads thinly and evenly across the bottom. Cook until the underside is lightly golden, about 2 to 3 minutes. Use a spatula to loosen the edge, then with clean fingertips quickly flip the crepe and cook an additional 1 minute. Each crepe should be flexible with slightly crisped edges. Fill and serve: Place each warm crepe on a plate and spread about 1 1/2 tablespoons Nutella over one half of the crepe, then sprinkle with a few mixed berries. Fold into a triangle or roll tightly. Top with a spoonful of whipped cream, garnish with mint if desired, and serve immediately while warm.

Storage Tips

To store leftover plain crepes, stack cooled crepes with a sheet of parchment between each one, wrap tightly with plastic wrap, and place in an airtight container or freezer bag. Refrigerate up to 3 days or freeze up to 3 months. To reheat refrigerated crepes, warm briefly in a nonstick skillet over low heat or microwave a single crepe for 10-15 seconds. If crepes are frozen, thaw in the refrigerator overnight before reheating. Assembled crepes with Nutella and whipped cream are best served fresh; if you must store, omit whipped cream and add it just before serving to keep textures bright.

Ingredient Substitutions

If you need to swap ingredients, whole milk can replace 1% for a silkier mouthfeel, while almond or oat milk works for a dairy-lite variation but will change flavor and texture slightly. For a gluten-free version, use a 1-to-1 gluten-free flour blend — expect the crepes to be a bit less elastic. Butter can be swapped for neutral oil if preferred. If Nutella is not available, try any chocolate-hazelnut spread or even a thin layer of chocolate ganache; for a lighter option use a thin smear of peanut butter and a drizzle of honey.

Serving Suggestions

Serve these with a small bowl of extra berries for topping, a dusting of powdered sugar, or a drizzle of warmed caramel or maple syrup for added indulgence. For a brunch spread, arrange crepes alongside soft scrambled eggs, a green salad with citrus vinaigrette, and coffee. For dessert, pair with a scoop of vanilla ice cream and toasted hazelnuts. Garnish with mint leaves and a few whole berries to make the plate feel intentional and festive.

Cultural Background

Thin crêpes trace their roots to Brittany in northwest France where simple batter of flour, milk, and eggs cooked on a flat griddle became a ubiquitous staple. American versions have adapted the technique and flavors — using blender batters for convenience and sweeter fillings. Nutella itself is an Italian creation, a post-war solution to scarce cocoa that used hazelnuts to stretch flavor — combining the French tradition of thin pancakes with an Italian chocolate-hazelnut spread feels like a natural, modern hybrid.

Seasonal Adaptations

In spring and summer, top with local strawberries and apricots and garnish with lemon zest to brighten the flavors. In autumn, replace berries with thin slices of baked apples tossed in cinnamon and a splash of maple syrup. For winter holidays, add a pinch of orange zest to the batter and use spiced poached pears as a warm filling alongside the chocolate spread for a cozy, seasonal twist.

Meal Prep Tips

Make the batter in the morning and refrigerate; cook crepes later for fresh warmth at serving time. To assemble for grab-and-go breakfasts, spread a thin layer of Nutella and freeze rolled crepes individually on a baking sheet; once frozen, transfer to a freezer bag. Reheat from frozen in a microwave for 20-30 seconds or in a warm skillet for a minute per side. For brunch service, keep cooked crepes stacked in a low oven at 200°F (95°C) between parchment sheets so they stay pliable while you finish the batch.

These Nutella crepes are one of those small culinary joys that bring people together — easy enough to make weeknight-special, pretty enough for company, and adaptable to whatever your pantry and season offer. Make them your own and enjoy the smiles they bring at the table.