Nutella Cream-Filled Crepes

This indulgent Nutella Cream-Filled Crepes recipe transforms ordinary mornings into special occasions with its delicate texture and rich chocolate-hazelnut filling. The combination of silky crepes and fluffy Nutella cream creates a breakfast experience that feels luxurious while being surprisingly simple to prepare.

I first made these crepes for a Sunday brunch with friends, and they've become my signature dish whenever someone stays overnight. The look of delight when guests taste that first bite of crepe filled with cloud-like Nutella cream makes all the effort worthwhile.

Ingredients

• All purpose flour: Forms the base of our crepe batter creating the perfect delicate texture
• Large eggs: Provide structure and richness essential for authentic crepes
• Milk: Thins the batter to achieve that characteristic paper thin consistency
• Melted butter: Adds flavor and prevents sticking giving your crepes a golden edge
• Vanilla extract: Brings warmth and depth to both the crepes and filling
• Nutella: Provides that iconic chocolate hazelnut flavor that makes these crepes irresistible
• Heavy cream: Whipped with Nutella creates a mousse-like filling that elevates this dish
• Fresh berries: Add brightness cutting through the richness of the chocolate

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Step-by-Step Instructions

Prepare the batter:

Whisk together flour, eggs, milk, melted butter, vanilla extract, salt, and sugar in a large bowl until completely smooth. The batter should be thin enough to coat the back of a spoon. Allow it to rest for 10 minutes which helps the gluten relax resulting in more tender crepes.

Heat your pan:

Place an 8 to 10 inch nonstick skillet over medium heat. Add a small amount of butter and swirl to coat. The pan is ready when a drop of water sizzles gently on the surface. Maintaining consistent heat is crucial for evenly cooked crepes.

Pour and swirl:

Lift the hot pan from the heat and pour about 1/4 cup of batter into the center. Immediately tilt and rotate the pan in a circular motion to spread the batter into a thin even layer. Work quickly as the batter begins setting immediately upon contact with the hot surface.

Cook with patience:

Allow the crepe to cook undisturbed for 1 to 2 minutes until the edges become slightly golden and begin to curl up from the pan. The surface will change from shiny to matte when ready to flip. Use a thin spatula to gently lift and flip the crepe in one swift motion.

Finish cooking:

Cook the second side for just 30 seconds to 1 minute until light golden spots appear. The second side cooks much faster than the first so watch carefully to prevent burning. Transfer to a plate and continue with remaining batter stacking crepes as you go.

Create the Nutella cream:

In a medium bowl combine Nutella, heavy cream, powdered sugar, and vanilla extract. Whip until the mixture forms soft peaks that hold their shape. The cream should be light and airy but still spreadable. Avoid overwhipping which can make the mixture too stiff.

Assemble your masterpiece:

Lay a crepe flat on a serving plate and spread about 2 tablespoons of Nutella cream across the surface leaving a slight border around the edge. Fold in half then in half again to form a triangle or roll into a cylinder starting from one edge. The crepes should be completely cooled before filling to prevent the cream from melting.

Garnish and serve:

Arrange filled crepes on plates and top with fresh berries. Dust with powdered sugar just before serving for a professional finishing touch. Add a dollop of whipped cream if desired for extra indulgence.

The Nutella cream filling is truly the heart of this recipe. I discovered it after experimenting with traditional chocolate ganache which proved too heavy. This whipped version maintains all the chocolate hazelnut flavor while creating a mousse-like texture that melts in your mouth. My daughter now requests these crepes for every birthday breakfast a tradition I cherish.

Storing Your Crepes

The unfilled crepes can be made ahead and stored with remarkable success. Layer cooled crepes between sheets of parchment paper, place in an airtight container and refrigerate for up to three days. For longer storage, freeze the stacked crepes wrapped tightly in plastic wrap inside a freezer bag for up to one month. Thaw overnight in the refrigerator before gently reheating in a warm skillet or microwave for a few seconds.

Perfecting Your Technique

First crepe failure is a universal cooking experience even among professionals so never be discouraged. The initial crepe often serves as the "test crepe" as it helps adjust your batter consistency and pan temperature. For authentically thin crepes use a dedicated crepe pan or a well-seasoned shallow nonstick skillet. The key to perfect crepes lies in the batter consistency which should resemble heavy cream thin enough to spread easily when tilted but not so thin that it lacks substance.

Creative Variations

Transform this recipe throughout the seasons by adjusting your fillings and toppings. In summer replace the Nutella cream with lemon curd topped with fresh blueberries. Fall calls for a spiced apple compote with caramel drizzle. For savory versions omit the sugar and vanilla from the batter then fill with ham and Gruyère cheese or sautéed mushrooms with herbs. The basic crepe recipe serves as a versatile canvas for countless flavor combinations reflecting your mood and available ingredients.

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Serving Suggestions

Create a stunning presentation by arranging filled crepes in a circular pattern on a large platter interspersed with fresh fruit for a family-style serving option. For an interactive brunch set up a crepe bar with the warm crepes and various fillings allowing guests to customize their own creations. These crepes pair beautifully with coffee especially cappuccino or café au lait whose milky qualities complement the chocolate notes in the Nutella. For special occasions serve with a glass of champagne or prosecco the effervescence cuts through the richness creating a perfect balance.

Frequently Asked Questions

→ How do I ensure smooth crepe batter?

Whisk the ingredients thoroughly to remove lumps, or consider blending the batter for a smoother consistency.

→ How do I prevent crepes from sticking?

Use a non-stick pan and lightly grease it with butter or oil before cooking each crepe.

→ Can I make the crepes ahead of time?

Yes, you can prepare the crepes in advance and store them in the refrigerator. Reheat them lightly before adding the filling.

→ What other fillings can I use?

You can use jams, sweetened cream cheese, fresh fruits, or even savory fillings like ham and cheese for variety.

→ What’s the best way to fold or roll the crepes?

Spread the filling evenly, then fold the crepes into quarters or roll them tightly for a neat presentation.

→ Can I substitute Nutella in the filling?

Yes, you can replace Nutella with any chocolate spread, hazelnut spread, or even melted chocolate.