Let’s make this super viral spaghetti crepe recipe. Perfect for anyone who loves a fun breakfast that is quick and easy to prepare. It’s made with freshly made crepes cut into thick strips, topped with Nutella, fresh fruits, and Kinder Bueno spread. finished with sliced almonds and a dust of powdered sugar.

Okay, quick secret, I LOVE pasta with chocolate, it’s one of my favorite desserts, it’s seriously really good, and unless you have tried it, you can’t judge it.

So ever since I saw this viral recipe, I wanted to recreate it, a more socially acceptable dessert rather than pasta, lol. If you are looking for more crepe recipes, we have red velvet Nutella crepe rolls, chocolate Nutella, and even plain Nutella crepe rolls. ALL DELICIOUS.

What’s a spaghetti crepe?

There are different ways of making spaghetti crepes at home. You can either prepare crepes as you would normally do and then slice them into strips, or you could pour the pancake batter into a piping bag and pipe the crepe batter on top of the hot pan, creating a spaghetti shape.

 In today’s recipe, we are doing the first option.

Spaghetti crepes are incredibly versatile; you can add any sauce you want and any toppings you like. You can add Nutella, chocolate ganache, any sweet jam, Kinder Bueno spread, or melted chocolate; the options are endless.

Fresh fruits are a great topping to add as they will add a nice touch of freshness, such as bananas, strawberries, raspberries, kiwi, apple. Nuts are really nice for the crunch, and a touch of powdered sugar just makes it perfect.

Grab these ingredients

The ingredient list is very similar to the list of any other crepe we have made in the past in this kitchen, from chocolate crepes to crepe cake.

• Butter: You can either use butter or oil. If you are using butter, I recommend you use unsalted butter to control the amount of salt that goes into the crepe batter.
• Milk: if using butter, warm the milk slightly; if using oil, it’s not necessary. Whole-fat milk is my preference.
• Egg: Room-temperature eggs are best.
• Flour: this recipe requires all-purpose flour, a common-use flour; you don’t need to sift it, as we’ll pass the whole crepe batter through the sieve at the end.
• Sugar: granulated sugar will work just fine, but if you want to make sure it’s extra smooth, you can use powdered sugar, also called confectioners’ sugar.
• Salt: balances the sweetness and enhances the flavor of the crepes.
• Vanilla: pure vanilla extract for best results.
• Nutella: We will use it to make the crepe batter!
• Toppings: any toppings you like, we are using Kinder Bueno sauce, Nutella, raspberries, banana, sliced almonds, and powdered sugar.

Overview: homemade spaghetti crepes

1. We start by preparing our homemade crepe batter. If you don’t want to prepare it at home, they also sell them in the grocery store. Pass the batter through a sieve so it’s very smooth and lump free.
2. Separate about 3 tbsp of crepe batter and mix it with 1 tbsp of Nutella. Pour this mixture over the crepe batter, and do just one swirl; we don’t want it to mix thoroughly.
3. Grab a large crepe pan and cook all of the crepe batter.  Stack all the crepes and roll them. Using a sharp knife, cut them into strips.

How to assemble

Separate all of the strings and line them up. Separate them into 4 sections and put them together like little nests. Grab a large plate and place them all next to each other.

Pour Nutella and Kinder Bueno sauce into different piping bags, and drizzle generously over the crepes. Slice half a banana and place it on one side on top of the crepes, some raspberries in the middle, and sliced almonds on the other side. Dust some powdered sugar on top to finish.

BEST TIPS to prepare crepes

1. If you want the crepes to look more aesthetic, you should cook them only on one side. So the side that is not touching the pan will be very smooth and have an even color.
2. If you decide to use butter, melt it and mix it with warm milk; if you are using cold milk with melted butter, it will solidify instead of incorporating into the crepe batter.
3. Always pass the crepe batter through a sieve. This is super important because you don’t want a lumpy batter. Since crepes are a thin batter in contrast to pancakes, they always become very lumpy.
4. When you cook the crepe, make sure the pan is heated and hot; if you try to cook the crepe in a cold pan, it will just slide and not bake. Eventually, it will start cooking, but it will not be a smooth crepe.
5. You will know the crepe is fully cooked when it starts to lift from the pan and it’s not shiny anymore, it’s turning matte.

How to serve spaghetti crepes

They should be served warm! This way, the spreads will become melted instead of cold, the crepes will have a velvety, soft texture, and they will taste the best.

If you are going to enjoy the spaghetti crepes another time, make sure not to fully assemble the plate, so you can reheat the crepes and then add the toppings.

Storing tips for crepes

Crepes can easily be stored in the fridge for up to 3 days. Better to store without assembling, so you can just add fresh fruits whenever you need to.

You can also store them in the freezer and reheat whenever needed. Freezing crepes is something that I always do, and they always come out perfect.

How to prepare crepes ahead of time

Did you know you can prepare the crepe batter ahead of time? We have shared many desserts on our website that should be prepared ahead of time, like cheesecakes (Nutella, Kinder, Biscoff, and even pistachio).

But some recipes do not require preparation ahead of time, but you can do them. Prepare the crepe batter and store it in the fridge; it can stay in the fridge up to 24 hours. Make sure you cover it well.

Best reheating method for crepes

It’s no surprise when I tell you that the best way of reheating crepes is with a hot pan and hot butter, it will give you crispy but soft spaghetti crepes. If you added the fruits and topping, make sure to set the fruits aside and be more gentle when warming up the crepes so the sauce melts and doesn’t burn.

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