Delicious recipe for Nutella crepe rolls. They are velvety, soft, and have molten Nutella inside. I love preparing this recipe for a fun breakfast or snack; it’s always a hit.

We just shared a version of this recipe, but made it red velvet, and everyone is loving it. I thought it was time we updated the old recipe with more pictures and better instructions for easier understanding and better success.

I love crepes, I think I shared this thought here so many times. One of my favorite desserts is crepes, I love the flavor (even though they don’t have a strong taste on their own!), I love the texture and the versatility.

Maia is always ordering Nutella crepes at restaurants, so I thought, why not make it at home, which will taste 10 times better and it’s way cheaper.

Crepe rolls, in my opinion, are the perfect Valentine’s Day breakfast, as well as our red velvet Nutella pancakes, which make it an amazing starter for the day.

What’s a crepe roll?

To start, a crepe is a thin French pancake that doesn’t use any leavening agent like baking soda or powder, unlike pancakes or mini pancakes. There are different variations you can enjoy, savory crepes and sweet crepes.

Crepes are served in different ways; sometimes they are flat, stacked like a crepe cake, rolled like a Kinder crepe roll, or in triangles. What’s your favorite way to enjoy a crepe? I personally love the rolls so much!

Preparing crepe rolls is one of the easiest desserts/breakfasts you can learn. They are easy to prepare, it’s very difficult to make any mistakes, and if you do, they’re very easy to fix and won’t affect the results that much (like a big mistake in a chocolate cake would do).

Ingredients you will need

To prepare Nutella crepe rolls, we are using the same ingredients we use for our chocolate crepe rolls, Oreo, or mango crepe roll.

• Butter: Use unsalted for better control over the amount of salt that goes into the crepes. We will melt it. You can use a neutral oil instead of butter, but butter is recommended for richness and flavor.
• Milk: make sure it’s warm, not cold. Cold milk will solidify the butter and will end up leaving butter chunks all over the crepe batter.
• Eggs: room temperature. If they are fridge cold, place them inside a bowl with warm water for 5 minutes; this will warm them up enough so they can easily incorporate into the crepe batter.
• Flour: all-purpose flour.
• Sugar: We use granulated sugar, but you can change it to powdered sugar.
• Salt: balances the sweetness and enhances the flavors.
• Nutella: You will fill the crepes with Nutella, make sure you don’t melt it before adding it to the crepes, or they will not hold structure, and the rolls will look flat.

How to assemble Nutella crepe rolls

Grab a crepe and place it on a flat surface, a plate, or a worktable. Spread creamy Nutella on the middle and sides, making sure you don’t reach the edges to avoid the Nutella from escaping.

Fold both sides and then roll it. The Nutella will stay tucked inside.

How to know if your crepes are fully cooked.

You will notice how first the side that is facing you starts turning matte in some parts of the crepe, after that it bubbles slightly, and finally it dries and slightly lifts from the pan. When the crepe lifts, it’s cooked.

We choose to cook only one side, but you can easily cook both. Just flip it and cook it for 30 seconds.

BEST tips to make crepe rolls

Making crepe rolls is very easy, but here are some tips to make it even easier to prepare.

• If you use butter, the milk must be warm; if it is cold, the butter would cool into chunks, and then it would be a little annoying to fix. To fix this, you’ll have to pass the batter through a sieve and then warm up the butter that stays on the sieve until melted. Warm up 4 tbsp of crepe batter as well, making sure you don’t cook it, just warm it up slightly to be able to mix the butter.
• The pan always needs to be hot; if the pan is cold, the crepe batter will just slip, and you won’t be able to spread it all over the surface.
• The best heat to cook crepes is medium-high. Low heat will only result in what we mentioned in the point above.
• Don’t skip passing the crepe batter through a sieve.
• If you want your crepes to look smooth and velvety, only cook one side and flip it when assembling so the smoother side is the one that shows.

Serving suggestions

Roll them and pile them into the plate. The seam should be touching the plate so they don’t unroll and the Nutella drips everywhere.

Nutella crepe rolls are best served warm. You can dust some powdered sugar on top, add whipped cream on the side, or even some fresh strawberries for a more complete breakfast.

If the crepes are cold, you can quickly microwave them so the Nutella melts slightly.

Can you prepare crepe batter ahead of time?

Yes, crepe batter is one of those things you can even prepare the night before, as long as you store it properly, there won’t be an issue, and it will add to the final result, creating an even better crepe.

The day before, prepare the crepe batter as mentioned in the recipe card. Instead of starting to cook the crepes as soon as you finish making them, transfer them to a jug and close it with a lid if it has one, or cover it with plastic wrap. Refrigerate and use the next day.

Refrigerating the crepe batter adds more flavor to the crepes, and you’ll end up having even better crepes.

How to store crepes

Crepe rolls can be stored in the fridge. Whenever you want to enjoy your refrigerated crepes, all you’ll have to do is warm up a pan with butter and place the crepes you want to enjoy in it. This method will give a better result than microwaving them.

Don’t try to flip the crepes; just warm them up in a lower setting with the seam touching the pan so the Nutella doesn’t escape. If you warm them up for too long, the Nutella will, in fact, be too melted and go everywhere.

The bottom of the crepe will become crispier, and the rest of the crepe will be soft and warm.

Can you freeze crepe rolls?

Definitely, that’s something we do a lot in my house. Place all the rolls in a pan lined with parchment paper. Make sure you keep them separated so they don’t touch each other.

Freeze for 4 hours, so they harden slightly. This method will help a lot with preventing the crepes from sticking to each other and breaking.

After 4 hours, transfer the crepes to a freezer container or bag. They are good in the freezer for 2-3 months. Thaw in the fridge overnight.

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