This is my go-to weekend treat: thin, lacy crepes made in a blender, spread with rich Nutella and piled with bright, juicy berries. I discovered this combination years ago when a late-spring farmer's market haul of strawberries and raspberries met a jar of Nutella hiding in the pantry. The contrast between the warm, delicate crepe and the cool, slightly tart berries is what keeps everyone asking for more. These crepes are deceptively simple but deliver restaurant-worthy results with minimal fuss.

I love how forgiving the batter is — you can blend it in 30 seconds, let it rest, and then whip off several crepes while coffee brews. The texture is thin and tender with just a hint of chew, and the Nutella melts into a velvety layer that clings to the crepe. Whether you’re serving them for a special brunch, a lazy weekend breakfast, or a quick dessert after dinner, they’re always a crowd-pleaser. I’ll walk you through the small technique tricks I use to get perfectly even crepes every time.

Ingredients

• All-purpose flour (1 cup): Use a standard bleached or unbleached all-purpose flour—spoon into the measuring cup and level it off. Flour provides structure while keeping crepes delicate; King Arthur or Gold Medal are reliable choices.
• Granulated sugar (1 tablespoon): Adds a touch of sweetness to balance the Nutella; if using very sweet jam or toppings, you can reduce to 2 teaspoons.
• Kosher salt (1/4 teaspoon): Enhances flavor; use Diamond Crystal for lighter volume, Morton if you prefer a saltier profile—measure by weight for precision.
• Milk (1 1/2 cups): I use 1% for a light texture, but whole milk will produce richer crepes. For dairy-free, swap with unsweetened almond or oat milk (see substitutions).
• Large eggs (4): Eggs add richness and help the batter set into thin, cohesive sheets—room temperature eggs blend more evenly.
• Unsalted butter, melted (3 tablespoons) + more for pan: Melted butter adds flavor and helps the batter spread; use unsalted so you control sodium. Clarified butter or neutral oil are alternatives.
• Nutella (3/4 cup): The star spread: smooth hazelnut-chocolate flavor that melts slightly against the warm crepe. If using a different hazelnut spread, check for similar sweetness and texture.
• Mixed berries (1 1/2 cups): A mix of strawberries, blueberries, and raspberries gives sweetness, acidity, and texture contrast; choose ripe, firm berries for best results.
• Whipped cream (3/4 cup) or whipped topping: Lightly sweetened whipped cream adds creaminess and visual appeal; stabilize with a spoonful of mascarpone if you plan to sit for a while.
• Fresh mint (optional): For garnish and a bright herbal note—optional but highly recommended for presentation and balance.

Instructions

Combine Ingredients in Blender: Pour 1 cup flour, 1 tablespoon sugar, 1/4 teaspoon kosher salt, 1 1/2 cups milk, 4 large eggs, and 3 tablespoons melted butter into a blender. Puree until very smooth, about 30 seconds. The goal is a thin, runny batter—think heavy cream consistency—so it will spread thinly in the pan. Let Batter Rest: Let the batter sit at room temperature for 15 minutes. Resting allows the flour to hydrate and the gluten to relax, resulting in tender crepes and fewer air bubbles while cooking. If making ahead, cover and refrigerate up to 6 hours; stir well before using. Heat the Skillet: Heat a 12-inch nonstick skillet over medium heat until warm—about 2 to 3 minutes. Lightly coat with butter. The pan should be hot enough that batter sizzles gently on contact but not so hot that it browns immediately. Cook Each Crepe: Add a scant 1/3 cup batter to the center of the skillet and immediately lift and tilt the pan to swirl the batter into a thin, even layer covering the bottom. Cook until the underside is golden, 2–3 minutes. Loosen the edge with a spatula and, using your fingers if comfortable, quickly flip the crepe. Cook 1 minute more on the second side. Slide onto a plate and repeat, adding more butter to the pan as needed. Fill and Fold: Spread about 1 1/2 tablespoons Nutella over each warm crepe (microwave Nutella for 10–15 seconds if it’s stiff). Sprinkle with 2–3 tablespoons mixed berries, fold into a triangle, and top with a generous dollop of whipped cream. Garnish with fresh mint if desired and serve immediately for best texture.

Storage Tips

To store leftover cooked crepes, stack them separated by parchment and wrap tightly with plastic wrap; refrigerate up to 2 days. If freezing, stack with parchment and place in an airtight freezer bag—freeze up to 3 months. Reheat frozen crepes wrapped in a damp paper towel in the microwave for 20–30 seconds or warm briefly in a skillet over low heat. Store Nutella and berries separately; assembled crepes will become soggy if left sitting too long, so fill just before serving.

Ingredient Substitutions

For dairy-free: substitute melted vegan butter and unsweetened almond or oat milk; use a dairy-free chocolate-hazelnut spread (note flavor differences). For gluten-free: replace all-purpose flour with a 1-to-1 gluten-free blend and allow an extra 5–10 minutes rest for hydration. To reduce sugar: cut sugar to 2 teaspoons and use unsweetened whipped topping or lightly sweeten Greek yogurt as a topping. For nut allergies: use sunflower seed butter or a chocolate spread labeled nut-free, understanding the flavor and texture will change slightly.

Serving Suggestions

Serve these crepes warm with a side of freshly brewed coffee or a sparkling mimosa for brunch. For a dessert course, add a drizzle of warmed caramel or chocolate sauce and a scoop of vanilla ice cream. A small citrus salad—orange segments tossed with a touch of honey and mint—cuts through the richness wonderfully. Garnish with a dusting of powdered sugar for a café-style finish and extra mint leaves for color.

Cultural Background

Thin crepes trace back to Brittany, France, where they’re made both sweet and savory. The technique—creating a thin batter and swirling it across a hot surface—has spread worldwide, and this version combines the French crepe with Italian-influenced Nutella, resulting in a modern cross-cultural favorite. In home kitchens, crepes have long been associated with celebrations and leisurely breakfasts, a time when families can gather and assemble plates together.

Seasonal Adaptations

Spring and summer are ideal with fresh strawberries, raspberries, and blueberries. In fall and winter, swap berries for poached pears, cinnamon-spiced apple compote, or roasted figs and drizzle with warm chocolate. Holiday brunches can feature a citrus curd with toasted hazelnuts, or fold in pumpkin-spice whipped cream for a seasonal twist. Temperature and ingredient swaps are the easiest way to keep this dish feeling fresh year-round.

Meal Prep Tips

Make the batter the night before and refrigerate. In the morning, give it a quick stir and cook with confidence. Cook a double batch of crepes and refrigerate stacks for 1–2 days; reheat in a skillet just until pliable and slightly warmed, then fill. Pre-portion Nutella into small ramekins and wash berries the night before, drying thoroughly; this speeds assembly and keeps the presentation neat when you serve guests.

These crepes are a small, delicious ritual that makes mornings feel special. I encourage you to experiment with fillings and share the experience—crepe-making is as much about the company as it is about the food.