Nutella Stuffed Crepe Roll: The Ultimate Easy Chocolate Crepe Dessert

Imagine biting into a warm, delicate crepe with golden, buttery edges. As your fork cuts through the soft roll, a ribbon of glossy chocolate-hazelnut spread slowly melts from the center. The outside is tender and lightly crisp, while the inside is rich, creamy, and wonderfully indulgent.

That first bite?

Pure dessert happiness.

This Nutella Stuffed Crepe Roll is one of those recipes that looks fancy enough for a café but is surprisingly simple to make at home. The crepes are thin and tender, the Nutella filling is silky and chocolatey, and a dusting of powdered sugar makes the whole plate look like something you’d proudly serve at brunch.

I love making these when the weekend calls for something special. Maybe it’s a lazy Sunday morning, the kids are asking for pancakes, or friends have unexpectedly stayed for coffee. Instead of spending ages in the kitchen, you can whisk together a simple batter, cook a few delicate crepes, spread them generously with Nutella, and roll them into beautiful little spirals.

They’re delicious warm, especially when the chocolate-hazelnut center is still soft and slightly melted.

And if you add sliced strawberries, bananas, toasted hazelnuts, or a scoop of vanilla ice cream?

You may want to make a double batch.

Why You’ll Love This Nutella Stuffed Crepe Roll

• Quick and easy: The batter takes only minutes to prepare.
• No complicated techniques: Once you master one thin crepe, the rest are easy.
• Perfect for breakfast or dessert: Serve them sweet or dress them up for entertaining.
• Kid-friendly: Chocolate-hazelnut filling is always a crowd-pleaser.
• Budget-friendly: Uses basic pantry and refrigerator ingredients.
• Beautiful presentation: Rolled crepes look elegant with minimal effort.
• Customizable: Add fruit, nuts, coconut, cinnamon, or whipped cream.
• Make-ahead friendly: The crepes can be prepared ahead of time.
• Great for special occasions: Perfect for birthdays, brunches, Valentine’s Day, and holidays.
• Irresistibly creamy: Warm Nutella tucked inside a tender crepe is hard to beat.

Ingredients for Nutella Stuffed Crepe Rolls

This recipe makes approximately 8 crepes, serving 4 people.

For the Crepes

• 1 cup all-purpose flour — 125 g / 4.4 oz
• 2 large eggs — approximately 100 g / 3.5 oz without shells
• 1 cup whole milk — 240 ml / 8 fl oz
• ½ cup water — 120 ml / 4 fl oz
• 2 tablespoons melted butter — 28 g / 1 oz
• 1 tablespoon granulated sugar — 12–13 g / 0.45 oz
• 1 teaspoon vanilla extract — 5 ml / 0.17 fl oz
• ¼ teaspoon salt — approximately 1.5 g

For the Filling

• 1 cup Nutella — approximately 300 g / 10.6 oz
• 1 tablespoon heavy cream or milk — 15 ml / 0.5 fl oz, optional, for a softer filling

For Cooking

• 1–2 teaspoons butter or neutral oil as needed

For Topping

• Powdered sugar
• Fresh strawberries
• Banana slices
• Chopped hazelnuts
• Whipped cream
• Chocolate shavings
• Extra Nutella for drizzling

Healthier Substitutions

Let’s be honest: this is an indulgent dessert, and that’s part of its charm. But you can make a few adjustments if you’d like.

Use Whole-Wheat Flour

Replace up to half of the all-purpose flour with whole-wheat flour for additional fiber and a slightly nuttier flavor.

Using 100% whole-wheat flour can make the crepes heavier, so I recommend starting with a 50/50 combination.

Reduce the Filling

You don’t need to cover every inch of the crepe with a thick layer of Nutella. A thinner layer still gives you plenty of chocolate-hazelnut flavor.

Add Fresh Fruit

Sliced strawberries or bananas add natural sweetness, fiber, and freshness while balancing the richness of the chocolate spread.

Dairy-Free Option

Use your favorite plant-based milk and dairy-free butter alternative. Check the chocolate-hazelnut spread label as formulations vary.

Nutritional Information Per Serving

Approximate values based on 2 crepe rolls per serving, including Nutella but excluding optional toppings.

• Calories: approximately 550–600
• Protein: approximately 12 g
• Carbohydrates: approximately 75–80 g
• Fat: approximately 25–28 g
• Fiber: approximately 3–4 g
• Sugar: approximately 35–40 g

The recipe also provides small amounts of calcium, iron, vitamin E, magnesium, and other nutrients, depending on the ingredients and toppings used.

Dietary Information

• Vegetarian: Yes
• Vegan: No, as written
• Gluten-free: No, because it contains wheat flour
• Dairy-free: No, as written
• Keto: No
• Egg-free: No

For a gluten-free version, use a reliable gluten-free all-purpose flour blend suitable for crepes.

Kitchen Tools Needed

You don’t need a special crepe-making machine.

Gather:

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Nonstick skillet or crepe pan
• Spatula
• Ladle or measuring cup
• Small offset spatula, optional
• Cooling plate
• Sharp knife for slicing the rolls

A nonstick skillet around 8–10 inches (20–25 cm) wide is ideal.

How to Make Nutella Stuffed Crepe Rolls

Step 1: Make the Crepe Batter

Add the flour, sugar, and salt to a large mixing bowl.

In a separate bowl, whisk together the eggs, milk, water, vanilla, and melted butter.

Gradually pour the wet ingredients into the flour mixture while whisking continuously.

Keep whisking until the batter is smooth.

It should be noticeably thinner than pancake batter—similar to heavy cream.

If the batter looks too thick, add another tablespoon or two of milk or water.

Pro tip: For ultra-smooth crepes, strain the batter through a fine-mesh sieve before cooking.

Step 2: Rest the Batter

Cover the bowl and let the batter rest for 20–30 minutes.

Don’t skip this step if you have time.

Resting allows the flour to fully hydrate and gives the gluten time to relax, which helps produce tender crepes rather than chewy ones.

You can also refrigerate the batter for several hours if you’re preparing ahead.

Step 3: Heat the Pan

Place an 8–10-inch nonstick skillet over medium heat.

Allow it to heat for approximately 2–3 minutes.

Lightly brush the surface with butter.

You don’t want a pool of fat—just a thin coating.

Step 4: Cook the First Crepe

Pour approximately ¼ cup (60 ml / 2 fl oz) of batter into the center of the pan.

Immediately lift and tilt the skillet, swirling the batter outward until it forms a thin, even circle.

Work quickly.

The batter should spread across the pan before it begins setting.

Cook for approximately 60–90 seconds.

You’ll know it’s ready to flip when:

• The edges look dry.
• The surface is mostly set.
• Small bubbles may appear.
• The underside is lightly golden.

Step 5: Flip

Slide a thin spatula carefully underneath the crepe.

Flip it in one confident motion.

Cook the second side for approximately 20–30 seconds.

You don’t need deep browning. These crepes should remain soft and flexible so they can roll easily.

Transfer the finished crepe to a plate.

Step 6: Continue Cooking

Repeat with the remaining batter.

Lightly butter the pan only when needed.

Stack the finished crepes on top of each other and cover them loosely with a clean towel.

The stack will keep the crepes soft and pliable.

Step 7: Warm the Nutella

For the smoothest filling, spoon the Nutella into a small microwave-safe bowl.

Warm it for approximately 10–15 seconds.

Stir well.

It should become softer and easier to spread but shouldn’t be hot.

You can also place the jar or bowl briefly in warm water.

Step 8: Fill the Crepes

Lay one crepe flat on a clean work surface.

Spread approximately 2 tablespoons Nutella over the surface, leaving about ½ inch around the edges.

Don’t spread the Nutella too thickly.

A generous but thin layer gives you the perfect balance of crepe and chocolate.

If you’re adding fruit, arrange a few thin banana or strawberry slices in a line near one edge.

Step 9: Roll the Crepe

Fold the bottom edge slightly over the filling.

Then roll the crepe tightly but gently into a cylinder.

You want it snug enough to hold together but not so tight that the filling squeezes out.

Repeat with the remaining crepes.

Step 10: Create Beautiful Slices

For a classic presentation, serve the rolls whole.

For a more elegant dessert, place each roll seam-side down and slice it diagonally into 2–3 pieces.

Arrange the pieces on a plate so the chocolate center is visible.

Dust generously—or delicately—with powdered sugar.

Add fresh berries and chopped hazelnuts.

And if you’re feeling extra indulgent, drizzle the plate with warm Nutella.

Expert Cooking Tips & Mistakes to Avoid

Don’t Make the Crepes Too Thick

The batter should flow easily around the pan.

If your crepes resemble pancakes, thin the batter with a little milk or water.

Don’t Cook on High Heat

High heat can brown the outside before the crepe has cooked evenly.

Medium or medium-low heat gives you more control.

Don’t Overcook the Crepes

Overcooked crepes become crisp and brittle, making them difficult to roll.

You’re looking for flexible, soft crepes with lightly golden spots.

Keep the Crepes Covered

As you cook, stack the crepes and cover them.

This traps enough warmth and moisture to keep them pliable.

Don’t Overfill

It may be tempting to spread on half a jar of Nutella.

But too much filling can spill out as you roll.

Approximately 2 tablespoons per crepe is a good starting point.

Let the Nutella Soften

Cold Nutella can tear delicate crepes.

A brief gentle warming makes it dramatically easier to spread.

Variations & Customizations

Spicy Chocolate-Hazelnut Crepe Rolls

For adults who enjoy a little heat, add a tiny pinch of:

• Cayenne pepper
• Chili powder
• Cinnamon

Mix it into the Nutella before spreading.

The combination of chocolate, hazelnut, and subtle chili heat is surprisingly delicious.

Strawberry Nutella Crepe Rolls

Spread Nutella over each crepe and add thinly sliced strawberries.

Roll tightly and garnish with more strawberries and powdered sugar.

The berries provide a fresh, slightly tart contrast to the rich filling.

Banana Nutella Crepe Rolls

Add thin banana slices before rolling.

This is especially good served warm with toasted hazelnuts.

Healthier Breakfast Version

Use:

• Half whole-wheat flour
• Less Nutella
• Fresh banana or berries
• Greek yogurt instead of whipped cream
• A sprinkle of chopped nuts

It still feels like a treat while adding more protein and fiber.

Kids-Friendly Version

Keep the filling simple: Nutella and banana.

Cut the rolls into small pinwheels and serve them as a fun breakfast or snack.

For parties, you can make mini crepes and turn them into bite-sized dessert rolls.

Coconut Chocolate Crepes

Add ¼ teaspoon coconut extract to the batter and sprinkle shredded coconut over the Nutella before rolling.

Toast a little coconut for the topping for an extra layer of crunch.

Storage & Reheating Instructions

Refrigerator

Store filled crepe rolls in an airtight container.

Refrigerate for up to 2 days.

For the best texture, store the crepes and Nutella separately if you’re preparing them ahead of time.

Freezer

Plain crepes freeze much better than fully assembled Nutella rolls.

Stack cooled crepes with parchment paper between each one, place them in a freezer-safe bag, and freeze for up to 2 months.

Thaw in the refrigerator overnight.

Reheating

For a warm Nutella roll, heat gently.

Place it in a skillet over low heat for approximately 1–2 minutes per side.

Alternatively, microwave for 10–15 seconds.

Don’t overheat—the Nutella can become extremely hot while the crepe becomes chewy.

Serving Suggestions

These crepe rolls are wonderful on their own, but toppings can turn them into an unforgettable dessert.

Serve them with:

• Fresh strawberries
• Raspberries
• Banana slices
• Vanilla ice cream
• Whipped cream
• Greek yogurt
• Toasted hazelnuts
• Powdered sugar
• Chocolate shavings
• Caramel sauce
• Strawberry sauce

For Breakfast

Pair with fresh fruit and coffee, tea, or a cold glass of milk.

For Dessert

Serve two warm crepe rolls with a scoop of vanilla ice cream and a drizzle of chocolate-hazelnut spread.

The cold ice cream slowly melts against the warm crepe, creating that irresistible hot-and-cold contrast.

For Brunch

Arrange sliced crepe rolls on a large platter with fresh berries and a bowl of whipped cream.

They look beautiful without requiring complicated decoration.

Frequently Asked Questions

1. Why are my crepes tearing?

The batter may be too thick, the crepes may be undercooked, or you’re trying to flip them before the edges have set.

Make sure the batter is thin and let the first side cook until the edges look dry and lightly golden.

2. Can I make the crepe batter ahead of time?

Yes.

Cover and refrigerate the batter for up to 24 hours. Give it a good whisk before cooking.

If it thickens while refrigerated, add a tablespoon or two of milk or water.

3. Can I use milk instead of water?

Yes.

Using all milk creates a slightly richer, more tender crepe. The water in this recipe helps keep the crepes light and flexible.

4. How do I keep my crepes soft?

Don’t overcook them, and stack them under a clean towel as you go.

Keeping the cooked crepes covered prevents them from drying out.

5. Can I make these without eggs?

Yes, although the texture will change.

A suitable egg substitute can work, but traditional eggs provide structure and tenderness. Egg-free crepes may require a little experimentation with the liquid-to-flour ratio.

6. Can I make these gluten-free?

Yes.

Use a good gluten-free all-purpose flour blend designed for baking. Since different blends absorb liquid differently, adjust the milk or water until you achieve a thin, pourable batter.

7. Can I prepare the crepes the night before?

Absolutely.

Cook the plain crepes, cool them completely, stack them with parchment between the layers, and refrigerate in an airtight container.

The next day, let them come close to room temperature before filling and rolling.

Final Thoughts

There are desserts that require hours of preparation to make an impression.

These Nutella Stuffed Crepe Rolls aren’t one of them.

With a simple bowl of batter and a warm skillet, you can create delicate golden crepes that transform into something genuinely special once they’re spread with silky chocolate-hazelnut goodness.

The aroma of butter and vanilla fills the kitchen as the crepes cook. The first roll disappears almost before you finish making the second. And once you add fresh strawberries, bananas, toasted hazelnuts, powdered sugar, or a scoop of melting vanilla ice cream, this humble homemade dessert suddenly feels like something you’d order at your favorite café.

So don’t wait for a special occasion.

Make them on a slow Sunday morning.

Make them for the kids after school.

Make them for friends who are coming over for coffee.

Or simply make them because you have a jar of Nutella in the cupboard and a craving that refuses to be ignored.

Whisk the batter, heat the pan, spread the chocolate, and roll your way to dessert happiness.

If you make these Nutella stuffed crepe rolls, leave a comment and tell me your favorite filling combination. And if you loved them, share this recipe with another chocolate lover—you might just make their day a whole lot sweeter.