Crepes With Nutella Recipe

Warm and dissolve sugar

In a medium saucepan combine 2.5 cups whole milk, 0.5 cups heavy cream, 0.75 cups granulated sugar, 1 tablespoon liquid glucose (if using), and 0.25 tsp salt. Warm over medium heat, stirring, until the sugar is fully dissolved and mixture is hot but not boiling (about 5–7 minutes).

Add flavor

Remove from heat and stir in 1 tsp vanilla bean paste or extract. Let the mixture cool to room temperature, then chill thoroughly in the refrigerator (at least 4 hours, ideally overnight).

Churn

Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer instructions until it reaches a soft-serve consistency (typically 20–30 minutes).

Harden (optional)

Transfer gelato to a shallow airtight container and freeze 1–3 hours to firm up to scoopable texture. If making ahead, store up to 3 days in the coldest part of the freezer; remove 5–10 minutes before serving to soften slightly.

Prepare batter

In a large mixing bowl add 1.25 cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon fine sea salt. Whisk to combine. In a separate bowl or measuring cup whisk together 3 large eggs and 1.25 cups whole milk. Gradually pour the wet mixture into the dry ingredients while whisking until smooth and no lumps remain. Whisk in 3 tablespoons melted unsalted butter and 1 teaspoon vanilla extract. The batter should be thin and pourable; if too thick, add 1–2 tablespoons milk. For best results, refrigerate the batter 30 minutes to relax the gluten and remove air bubbles.

Heat pan

Heat a nonstick skillet or crepe pan over medium heat. Lightly brush or wipe with a small amount of vegetable oil (about 1 teaspoon) or melted butter and wipe away excess with a paper towel so the pan is evenly coated.

Cook crepes

Stir batter gently. Pour about 1/4 cup (for an 8–9 inch pan) of batter into the center of the hot pan. Immediately tilt and rotate the pan in a circular motion to spread the batter thinly and evenly across the bottom. Cook 30–60 seconds until the edges lift and the underside is lightly golden. Use a thin spatula to flip the crepe and cook the second side 10–20 seconds until set. Transfer to a plate and repeat, stacking crepes loosely. You should get ~8–10 crepes from this batter.

Keep warm

If desired, keep finished crepes warm in a low oven (200°F / 95°C) on a sheet pan while you cook the rest.

Fill crepes with Nutella

Warm Nutella briefly so it is spreadable: microwave in a small bowl for 10–15 seconds, or place jar in warm water. Spread about 1 heaping tablespoon (approx. 1–1.5 tbs) of Nutella over one half of each warm crepe, leaving a small border at the edge. If you prefer more chocolate, add up to 2 tablespoons.

Fold crepes

Fold the crepe in half over the Nutella, then fold in half again into a quarter (or roll) for a neat presentation. Place folded crepe on serving plate.

Add gelato and garnish

Top or place alongside each crepe with one generous scoop (about 1/2 cup) of chilled fiordilatte gelato. Dust with powdered sugar (about 1/4 teaspoon per crepe) and garnish with fresh berries if using. Serve immediately so the gelato doesn't melt completely.

Notes on timing

Make the gelato ahead (several hours or a day) to allow proper chilling. Crepes are best served warm immediately after cooking and filling.