Dessert

Chocolate Hazelnut Crepes Recipe

ByLila Prescott March 6, 2026March 6, 2026

Introduction

Chocolate Hazelnut Crepes are a delightful treat perfect for breakfast or dessert. Thin, tender crepes are filled with creamy chocolate hazelnut spread and garnished with chopped hazelnuts and powdered sugar. This simple recipe brings a touch of indulgence to any meal.

Two thin crepes folded into triangles are placed on a white plate over a white marbled surface. Each crepe has a golden-brown outer layer with a soft texture, and inside they are filled with dark brown chocolate spread and bright red sliced strawberries. The top of the crepes is drizzled with more chocolate and lightly sprinkled with white powdered sugar and tiny nut pieces. Fresh whole strawberries and raspberries are placed around the crepes, adding vibrant red color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
2 large eggs

1 1/2 cups milk (whole or 2%)
2 tablespoons melted butter (plus extra for cooking)

1 tablespoon granulated sugar
1 teaspoon vanilla extract

1/4 teaspoon salt
1/2 cup chocolate hazelnut spread (such as Nutella)
1/4 cup chopped hazelnuts (optional, for garnish)

Powdered sugar (for dusting)
Fresh berries (for serving, optional)

Instructions

Step 1: In a large bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until the batter is smooth. Let it rest for 15 to 30 minutes to allow the flour to fully hydrate.

Step 2: Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the pan, swirling to create a thin, even layer.
Step 3: Cook the crepe for 1 to 2 minutes until the edges lift and the bottom turns lightly golden. Flip and cook for another 30 seconds to 1 minute, then transfer to a plate. Repeat with remaining batter, stacking the crepes.
Step 4: Spread a generous tablespoon of chocolate hazelnut spread over half of each crepe. Fold the crepe in half, then fold once more into a triangle shape.

Step 5: Dust the filled crepes with powdered sugar and sprinkle with chopped hazelnuts if desired. Serve warm with fresh berries on the side for an extra burst of flavor.

Tips & Variations

For an extra decadent twist, warm the chocolate hazelnut spread slightly before spreading to make it easier to spread evenly.
You can substitute almond or peanut butter mixed with a bit of cocoa powder if you prefer a nut butter alternative.

Use gluten-free flour to make these crepes suitable for gluten-sensitive diets.
Adding a splash of orange liqueur or zest to the batter pairs wonderfully with the hazelnut flavor.

Storage

Store leftover crepes wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. Keep the chocolate hazelnut spread separate until ready to serve to prevent sogginess. Reheat crepes gently in a warm pan or microwave before filling and serving.

How to Serve

Two folded crepes on a white plate, each crepe showing three layers: a thin, light golden outer layer, a middle layer of bright red sliced strawberries, and a thick dark brown chocolate filling. The crepes are drizzled with more chocolate and sprinkled with white powdered sugar and small nut pieces on top. Around the crepes are fresh red strawberries and raspberries also dusted with powdered sugar. The plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crepe batter ahead of time?

Yes, the batter can be made a day in advance and stored covered in the refrigerator. Stir gently before cooking as the ingredients may separate slightly.

How can I prevent the crepes from sticking to the pan?

Use a well-seasoned non-stick skillet or crepe pan and lightly grease it with butter before cooking each crepe. Make sure the pan is properly heated before adding batter.