Nutella Crepe Rolls
This Nutella Crepe Rolls recipe is rich, decadent and absolutely delicious! Each bite of these chocolate filled crepes will leave you wanting more!
How to make Nutella Crepe Rolls
This recipe for Nutella Crepe Rolls is simply divine! Consisting of buttery crepes that are filled with Nutella, this recipe is the perfect treat that never disappoints. The crepes serves as the perfect base for the rich chocolate hazelnut flavors of the Nutella. To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- All Purpose Flour
- Eggs
- Whole Milk
- Granulated Sugar
- Salt
- Vanilla Extract
- Unsalted Butter
- Nutella or Chocolate Hazelnut Spread
(See recipe card below for the ingredients measurements.)
Preparation
- Make Crepe Batter – in a large mixing bowl, add the flour, sugar, salt, milk, eggs, melted butter, and vanilla extract. Thoroughly, mix the ingredients together to form a thin batter. Place a sieve over a separate mixing bowl. Pour the crepe batter through the sieve to remove any clumps of unmixed flour. Cover bowl with plastic wrap and refrigerate for 1-2 hours or overnight.
- Make Crepes – give the chilled crepe batter a good mix. In a large nonstick pan under medium heat, melt some butter. Using a ladle, scoop up some of the batter and pour into the center of the pan. Working quickly, rotate the pan so that the batter forms a thin layer. Place the pan back over the heat and cook the crepe. It is ready to flip when the center of the crepe starts to bubble and the edges start to pull away from the pan, about 45-60 seconds. Use a spatula to flip the crepe and cook other side for 30-60 seconds. Transfer fully cooked crepe to a cooling rack to cool before transferring to a large plate. Continue this process with the remaining batter for a total of (7) crepes.
- Fill and Roll Crepes – working with one crepe at a time, place down on a clean surface. Fold the outer edges of the crepe in towards the center taking care to leave a gap between the folds. Add a large scoop (about 2 to 3 tablespoons) of Nutella into the gap between the folds. Evenly spread out the Nutella across the center section of the crepe. Starting at the end of the crepe closest to you, roll the crepe onto itself to form a log shape. Transfer to a plate and continue with the remaining crepes and Nutella.
- Serve – add a dusting of powdered sugar over the Nutella crepes before serving (optional). Serve immediately.
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Nutella Crepe Rolls
This Nutella Crepe Rolls recipe is rich, decadent and absolutely delicious! Each bite of these chocolate filled crepes will leave you wanting more!
Servings: 7
Ingredients
Crepe Batter
- 1 cup all purpose flour
- 1 tablespoon granulated sugar
- Big pinch of salt
- 2 eggs
- 1 1/2 cups milk
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted
Serving
- Nutella
- powdered sugar, optional
Instructions
- In a large mixing bowl, add the flour, sugar, salt, milk, eggs, melted butter, and vanilla extract. Thoroughly, mix the ingredients together to form a thin batter.
- Place a sieve over a separate mixing bowl. Pour the crepe batter through the sieve to remove any clumps of unmixed flour and/or ingredients.
- Cover the bowl with plastic wrap and refrigerate for 1-2 hours or overnight.
- Give the chilled crepe batter a good mix. In a large nonstick pan (I used a 12 inch pan) under medium heat, melt some butter.
- Using a ladle, scoop up some of the batter and pour into the center of the pan. Working quickly, rotate the pan so that the batter forms a thin layer.
- Place the pan back over the heat and cook the crepe. It is ready to flip when the center of the crepe starts to bubble and the edges start to pull away from the pan, about 45-60 seconds. Use a spatula to flip the crepe and cook other side for 30-60 seconds.
- Transfer fully cooked crepe to a cooling rack to cool before carefully transferring to a large plate. Continue this process with the remaining batter for a total of (7) crepes.
- Working with one crepe at a time, place down on a clean surface. Fold the outer edges of the crepe in towards the center leaving a gap between the folds.
- Add a large scoop (about 2 to 3 tablespoons) of Nutella into the gap between the folds. Evenly spread out the Nutella across the center section of the crepe.
- Starting at the end of the crepe closest to you, roll the crepe onto itself to form a log shape. Transfer to a plate and continue with the remaining crepes and Nutella.
- Add a dusting of powdered sugar over the Nutella crepes before serving (optional). Serve immediately. Enjoy!
Notes
- Do not skip refrigeration. Crepe batter should be refrigerated for at least 1 hour to allow the flour to properly absorb the liquid in the batter. Batter can also be made the night before and stored in the fridge until ready to use. Just give a good mix before using.
- Cool crepes on a cooling/wire rack before stacking. Do not stack hot crepes to prevent the crepes from sweating and becoming soggy.
