This delicious Ferrero Rocher crepe roll recipe is inspired by so many of our favorite chocolate treats, Ferrero Rochers.

The vanilla crepes are so soft and perfectly sweet, filled with a mixture of crushed hazelnuts and Nutella for the interior.

This recipe is inspired by our Nutella crepe rolls that we have made many versions of, red velvet, chocolate, Kinder Maxi,  and now Ferrero Rocher.

A Ferrero Rocher crepe roll is basically a perfectly cooked crepe that is delicate, soft,  and filled with the hazelnut Nutella filling we made.

It’s rolled into a cute roll and enjoyed warm.

The filling will be slightly melted, the crepe warm, and it makes it the perfect treat or dessert.

Grab these ingredients

The list mentioned to prepare Nutella Ferrero crepe rolls is very similar to the one shared for our crepe cake or similar.

• Butter: Use unsalted for better results; this way, you will be able to control the amount of salt that goes into this Ferrero dessert.
• Milk: Whole milk is best. I recommend that the milk is warm, so when you mix it with the butter, it doesn’t solidify, creating annoying butter lumps all over the crepe batter.
• Eggs: room temperature for easier incorporation into the batter.
• All-purpose flour: gives structure to the crepes. We add just enough to have a thin, delicate batter.
• Sugar: I recommended the use of powdered sugar for a smoother crepe.
• Salt: the reason why we are not using salted butter is that we are using salt. Since we add the salt, we can control how much salt we are adding to the Ferrero Rocher crepe rolls.
• Nutella: this is what we will use to fill each of the crepe rolls. We love using Nutella in many of our recipes, such as Nutella cinnamon rolls, brownies, brioche, cookie pie, and many more.
• Hazelnuts: The hazelnut not only adds a nice crunch that goes perfectly with the soft crepe, but it also resembles the texture of the outside layer of a Ferrero Rocher.

Difference between pancakes and crepes

Crepes are a very delicate and thin cooked batter; their characteristics are that is thin, it doesn’t need any leavening agent, and are not very flavorful on their own.

When you have crepes, you are meant to stuff them like chocolate rolls or stack them like a crepe cake; you can even fold them as triangles.

Pancakes are made of a denser batter that creates thick, fluffy pancake-like our Nutella stuffed pancakes, or chocolate Nutella, or even red velvet Nutella pancakes.

In the UK, crepes are also called pancakes.

Best tips for making Ferrero crepe rolls

Recently, we have prepared so many crepes and Ferrero Rocher recipes; we have different tiramisu variations, cake, cheesecakes, bars, buns, and even brownies.

• It’s important you pass the batter through a sieve. When we prepare pancakes, we want a lumpy batter, but that is so much different when preparing Ferrero crepe rolls at home, as you are trying to get the smoothest batter possible.
• Don’t melt the Nutella mixture to fill the crepes, if you did so, they would not keep their rolled shape and would also be very messy to handle, the filling would escape from the sides.
• If you cook the crepes on each side for too long, they will probably crack when you try to shape them into rolls. We choose to only directly cook one side of the crepe, so the other side is very smooth.
• If you warm up the pan but it’s not hot enough, the crepe will slide instead of cooking. This also happens when you use too much butter to cook the crepes.
• Make the crepes thin but not too thin. If they are too thin, they will break when rolling.
• As you cook all of the crepe batter, it’s important to lay the crepes flat, not wrinkled, or they will hold the wrinkled shape.

How to assemble each of the crepe rolls

Grab one of the crepes; the side that has been cooked and browned should be facing you, and the smooth side should be facing the work table.

We are using the same method in the mango crepe rolls, Oreo crepe rolls, or sushi crepes.

Using an offset spatula or spoon, spread the Ferrero-Nutella mixture on the crepe, making sure the edges are free. Fold the two sides, and roll them tightly. The folding will create a nice shape and also hold the filling better.

Place the crepe rolls as you assemble them in a tray or plate to serve.

How to prepare crepe batter ahead of time

Crepe batter is amazing to prepare ahead of time. Prepare the crepe batter; instead of cooking it on the stove, you will cover it very well and refrigerate it.

The thing with crepe batter is that you need to refrigerate it for 24 hours. After that time, the batter starts to turn a grey-Ish color.

If you’d like to cook the crepes for crepe rolls in advance, you can also do that.

Make sure to place a piece of parchment paper between each of the cooked crepes so they don’t stick to each other, to prevent breakage.

Place them in a plate or tray and cover them very well with plastic wrap; this will prevent drying.

Before using, microwave them slightly so they can be moved easily without breaking, or cook them with some butter for 30 seconds.

Storing tips for Rocher crepes

You can either freeze Ferrero Rocher crepe rolls or refrigerate.

Refrigerate: Place all of the crepe rolls in a container. To avoid breaking, I’d recommend you keep them a little separate so they don’t get stuck to each other. You can keep them in the fridge for up to 3 days.

Freeze: to freeze the crepe rolls, place them in a lined tray with parchment paper, separate from each other. I recommend you freeze the crepe rolls for 3 hours; they will become frozen, and then you can transfer them into a freezer container without worrying about them getting stuck to each other.

If you use this method, you don’t need to thaw all of the crepes to eat; you just grab the crepe you like.

When freezing crepes is important that you do it when they are fully cooled, or ice pieces will get on the crepes from moisture.

Keep in the freezer for up to 3 months. Thaw and warm up before enjoying.

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