Nutella chocolate crepe rolls are luxurious, have a velvety texture, and are filled with creamy Nutella. This is the perfect treat for any occasion. After sharing a red velvet crepe roll recipe and a Nutella crepe roll recipe, we thought about creating a new, fun recipe!

It’s been so long since the last time I wrote a new recipe, we have been very busy creating a new special project, which we will be sharing very soon here. That’s why whenever I craved a sweet treat, I had to prepare something quick and easy.

That’s where Nutella chocolate crepe rolls come, a velvety chocolate crepe with a Nutella creamy, melty filling sounds like the perfect combo.

What are crepe rolls?

Crepe rolls are made of delicate French pancakes that don’t use any leavening agents like typical American pancakes do (like our chocolate Nutella pancakes, red velvet, or even our Nutella stuffed pancakes).  

Crepe rolls are filled and rolled, instead of shaped like other crepes in a triangular shape, or stacked like our crepe cake.
We have shared plenty of crepe roll recipes on our website that are very loved by all, from mango-flavored to Oreo.

Overview: How to make chocolate crepe rolls

1. Start by warming up the butter and the milk in separate containers.
2. Prepare the crepe batter by mixing all the ingredients and then passing them through a sieve for a smooth batter.
3. Preheat the pan on medium heat with some butter. Crepes don’t really need low heat; if the pan is too cold, they will slip around and won’t cook properly.
4. When you cook the crepes, make sure they are thin; if they are too thick, they will break and crack when you build them.
5. Build the crepe rolls and stack them on a plate.

Ingredients you will need to make crepes at home

• Butter: I prefer using unsalted butter instead of salted, so I have better control of the amount of salt that goes into the crepes. If you prefer using salted butter, it’s up to you!!
• Milk: Warm up the milk, it’s so important so the butter doesn’t cool down and create cold butter chunks. The milk should not be hot, just room temperature. If it’s hot, it can accidentally cook the eggs.
• Eggs: They bind the crepe. Make sure they are room temperature.
• Flour: Provides structure. We are using all-purpose flour for this recipe, which is common flour.
• Sugar: granulated sugar will work just fine.
• Cacao powder: This will give the crepe a nice cacao flavor. We are using a 100% cacao with no sugar added. We are using the same cacao as in our chocolate Nutella rolls and our fudgy brownies. A favorite in my house.
• Nutella: This is what we use to fill each one of the crepes. You don’t want it to be melted, and also you don’t want it to be too cold, or it will be hard to spread and will break the crepes. The room temperature is perfect.
• Salt: Balances the sweetness and enhances the overall flavor of the crepe rolls.

Best tips to make chocolate Nutella crepe rolls

Making crepes is easy, honestly, one of the easiest breakfasts you can learn how to prepare at home.

• It’s important that both milk and melted butter are warm and not cold. This is to avoid butter lumps, which can be very annoying to fix.
• Always pass the crepe batter through a sieve; it’s very common for it to be lumpy, and that would fix it immediately.
• COOKING THE CREPES: very important, make sure the crepe pan is heated, not cold, and has some butter in it. A cold pan will just make the crepe batter slip around the pan and not cook beautifully. And crepes need butter for that crispy and delicious edge.
• Thin crepes, this is essential so they don’t break when you are building them.
• I know it is very tempting to add more cocoa powder, but doing so will crack them at the end. On one of the batches we did, we added too much cocoa powder, and they ended up cracking most of them.

How to know if the crepes are fully cooked

When we prepare crepe rolls, we normally only cook one side, so we can leave the other side to decorate, as it is smooth and uniform.

We have done this with our kinder maxi crepe rolls or chocolate crepe rolls.

Pour the batter into the hot pan, and spread it by tilting the pan around. Let it cook, and you will notice how the color starts to change, and instead of wet batter, you will see matte batter.

The crepe will start lifting from the center, and it’s perfectly cooked now! Repeat the same with the remaining batter.

Equipment you will need for crepe rolls

Most of the equipment that is listed here is stuff you probably have in your house or is very easy to find.

• Mixing bowl: to prepare the chocolate crepe batter.
• Whisk: to mix all the ingredients until a smooth batter is formed.
• Sieve: for a smooth lump free crepe.
• Jug: to pour the crepe batter into a hot pan.
• Crepe pan: We are using a smaller pan to cook the crepes, so they are shorter. If you prefer longer crepe rolls, use a bigger pan.
• Spoon or offset spatula: to spread the Nutella into the crepe.

Serving suggestion for crepe rolls

Make sure you serve the chocolate Nutella crepe rolls warm, as we do for our cinnamon roll pancakes, Nutella French toast bites, or our Nutella churros.

Stack them in a serving plate, or serve them in a nice plate as you would do for crepe rolls.

How to store crepe rolls

Crepe rolls can be stored in a food container for up to 3 days. Make sure it’s a sealed container, and you reheat them before enjoying them again.

Reheating recommendation: place them in a pan with hot butter and cook them slightly, not for too long, or the Nutella will melt.

Can you make crepe batter ahead of time?

Definitely! There are many recipes you can make ahead of time, like cinnamon rolls, cookie dough rolls, or even our strawberries and cream crepe rolls.

All you will have to do is prepare the crepe batter and leave it in the fridge covered. You have about 24 hours to use it.

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