These Chocolate Hazelnut Crepes are a simple but incredibly satisfying sweet treat made with thin, tender crepes and a generous filling of smooth chocolate hazelnut spread. Each crepe is lightly golden around the edges while remaining soft enough to roll beautifully around the creamy filling.
Finished with extra chocolate hazelnut spread drizzled over the top and a few crunchy hazelnuts, these crepes are perfect for breakfast, brunch, dessert, or an easy sweet treat whenever you are craving something chocolatey.
Flavor & Texture Highlights
These crepes have a delicate, lightly sweet flavor with a soft and tender texture. The chocolate hazelnut filling adds a rich, creamy center that pairs beautifully with the buttery flavor of the crepes.
The outside becomes lightly golden as the crepes cook, while the warm chocolate spread inside becomes smooth and glossy. A drizzle of extra chocolate and a sprinkle of chopped hazelnuts add even more flavor and texture.
Jump to Section
- Why You’ll Love This Recipe
- What You’ll Need
- How to Make It Step by Step
- Expert Tips
- How to Store and Reheat Them
- What to Serve With Them
- Frequently Asked Questions
- Recipe Details
Why You’ll Love This Recipe
- Soft and delicate: The thin crepes are tender, lightly golden, and easy to roll.
- Rich chocolate filling: Chocolate hazelnut spread makes every bite creamy and indulgent.
- Easy to make: The batter comes together quickly with simple everyday ingredients.
- Perfect for any occasion: Serve them for breakfast, brunch, dessert, or an afternoon treat.
- Easy to customize: Add bananas, strawberries, whipped cream, powdered sugar, or chopped nuts.
What You’ll Need to Make This Recipe
All-purpose flour gives the crepes their light structure while keeping them soft and flexible enough to roll.
Milk and eggs create a smooth, pourable batter and help give the crepes their tender texture.
Butter adds a subtle richness to the batter and also helps prevent the crepes from sticking to the pan.
Sugar and vanilla extract give the crepes a gentle sweetness and a warm vanilla flavor that works beautifully with the chocolate filling.
Chocolate hazelnut spread is used generously inside the crepes and as a drizzle over the top. Slightly warming the spread makes it easier to spread and drizzle.
Chopped hazelnuts add a delicious crunchy contrast to the smooth chocolate filling.
The exact measurements for all ingredients are listed in the recipe card below.
How to Make Chocolate Hazelnut Crepes Step by Step
Step 1: Make the Crepe Batter
In a large mixing bowl, whisk together the eggs, milk, melted butter, sugar, and vanilla extract until smooth and well combined.
Gradually add the flour and salt, whisking continuously until you have a smooth batter with no large lumps. The batter should be thin and pourable, similar to heavy cream.
For the smoothest crepes, let the batter rest for about 10 to 15 minutes before cooking. This gives the flour time to hydrate and helps produce more tender crepes.
Step 2: Heat the Pan
Heat a nonstick skillet or crepe pan over medium heat. Lightly grease the surface with a small amount of butter.
The pan should be hot enough for the batter to begin setting immediately, but not so hot that the crepe browns before you can spread the batter evenly.
Step 3: Cook the Crepes
Pour a small amount of batter into the center of the pan. Immediately tilt and rotate the pan so the batter spreads into a thin, even circle.
Cook for about 1 to 2 minutes, until the surface looks mostly set and the edges begin to turn lightly golden. Carefully flip the crepe and cook the other side for another 20 to 30 seconds.
Transfer the cooked crepe to a plate and repeat with the remaining batter. Stack the finished crepes on top of one another to keep them soft.
Step 4: Add the Chocolate Hazelnut Filling
Spread a generous tablespoon of chocolate hazelnut spread over one side of each warm crepe. Leave a small border around the edges so the filling does not spill out when you roll it.
If the spread is firm, warm it for a few seconds so it becomes easier to spread smoothly across the crepe.
Step 5: Roll the Crepes
Fold the sides of the crepe slightly inward, then roll it tightly from one end to the other.
Arrange the filled crepes on a serving plate with the seam side facing down. You can also fold them into triangles instead of rolling them if you prefer.
Step 6: Add the Chocolate Drizzle
Warm a little extra chocolate hazelnut spread until it becomes smooth and slightly runny.
Drizzle it generously over the rolled crepes, allowing some of the chocolate to run down the sides.
Step 7: Finish and Serve
Sprinkle chopped hazelnuts over the top for a little crunch. You can also add powdered sugar, sliced bananas, strawberries, or whipped cream.
Serve the crepes warm while the chocolate filling is soft, creamy, and easy to pull apart with every bite.
Expert Tips
- Keep the batter thin: A thin batter creates delicate crepes that are easy to roll without becoming heavy.
- Let the batter rest: Resting for 10 to 15 minutes helps the flour hydrate and produces a smoother texture.
- Use medium heat: Very high heat can brown the crepes too quickly and make them difficult to spread evenly.
- Do not overfill them: Too much chocolate spread can make the crepes difficult to roll and cause the filling to spill out.
- Warm the chocolate spread: A few seconds of gentle warming makes it much easier to spread and drizzle.
- Stack the crepes: Keeping them stacked while cooking helps them stay warm and soft.
- Add fresh fruit: Bananas and strawberries are especially delicious with chocolate hazelnut spread.
How to Store and Reheat Them
Allow leftover crepes to cool before placing them in an airtight container. Separate each crepe with a small piece of parchment paper if you plan to stack them.
Store plain cooked crepes in the refrigerator for up to 3 days. Keep the chocolate hazelnut spread separate when possible and fill the crepes just before serving for the best texture.
To reheat, warm the crepes gently in a skillet over low heat for about 20 to 30 seconds per side. You can also microwave them for a few seconds until warmed through.
What to Serve With Chocolate Hazelnut Crepes
These crepes are delicious on their own, but adding a few simple toppings makes them even more special.
- Sliced bananas
- Fresh strawberries
- Whipped cream
- Powdered sugar
- Chopped hazelnuts
- Chocolate sauce
- Vanilla ice cream
- Fresh berries
A combination of sliced bananas, whipped cream, and extra chocolate hazelnut spread is especially delicious because the fresh fruit balances the richness of the chocolate filling.
Frequently Asked Questions
Can I make the crepe batter ahead of time?
Yes. The batter can be covered and refrigerated for up to 24 hours. Give it a good whisk before cooking because the flour may settle while it rests.
Why are my crepes tearing?
The batter may be too thick, or the crepes may not be cooked enough before flipping. Make sure the batter is thin and allow the first side to set properly before turning.
Can I use a different filling?
Absolutely. You can fill the crepes with peanut butter, cookie butter, whipped cream, fruit preserves, caramel, or a combination of chocolate and fresh fruit.
Can I make these crepes without hazelnuts?
Yes. Simply use chocolate spread without hazelnuts and leave out the chopped hazelnuts on top.
Can I add bananas inside the crepes?
Yes. Add thinly sliced bananas over the chocolate spread before rolling the crepes. The combination of banana and chocolate is especially delicious.
How do I keep crepes warm while making the whole batch?
Stack the cooked crepes on a plate and cover them loosely with a clean kitchen towel. They will stay soft and warm while you finish cooking the remaining batter.
How long do leftover crepes last?
Plain cooked crepes can be refrigerated in an airtight container for up to 3 days. For the best texture, add the chocolate filling shortly before serving.
Chocolate Hazelnut Crepes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 crepes
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chocolate hazelnut spread
- 1/4 cup chopped hazelnuts
- Powdered sugar, optional
- Sliced bananas or strawberries, optional
Instructions
- Whisk together the eggs, milk, melted butter, sugar, and vanilla extract until smooth.
- Gradually add the flour and salt, whisking until the batter is smooth and thin. Let the batter rest for 10 to 15 minutes.
- Heat a nonstick skillet over medium heat and lightly butter the surface.
- Pour a small amount of batter into the pan and immediately tilt the pan to spread it into a thin, even circle.
- Cook for 1 to 2 minutes, until the edges are lightly golden and the surface is set. Flip and cook for another 20 to 30 seconds.
- Transfer the crepe to a plate and repeat with the remaining batter, stacking the cooked crepes as you go.
- Spread about 1 tablespoon of chocolate hazelnut spread over each warm crepe.
- Fold the sides inward and roll each crepe tightly.
- Warm a little extra chocolate hazelnut spread and drizzle it over the rolled crepes.
- Sprinkle with chopped hazelnuts and powdered sugar if desired.
- Serve warm with fresh strawberries, bananas, whipped cream, or your favorite toppings.
Notes
For soft, delicate crepes, keep the batter thin and cook them over medium heat. Do not overcook the crepes or they may become dry and difficult to roll. Warm the chocolate hazelnut spread slightly before filling and drizzling for the smoothest result.
Final Thoughts
These Chocolate Hazelnut Crepes are an easy and delicious treat that turns a few simple ingredients into something that feels wonderfully special. The delicate golden crepes, creamy chocolate hazelnut filling, rich drizzle, and crunchy hazelnuts make every bite soft, sweet, and satisfying.
Serve them warm with fresh fruit and whipped cream for breakfast or brunch, or enjoy them as an indulgent dessert when you want something quick, cozy, and completely irresistible.
