Dessert

Chocolate Filled Rolled Crepes with Nutella and Fresh Fruits Recipe

ByLana Polati February 5, 2026February 5, 2026

Introduction

These chocolate filled rolled crepes offer a delightful combination of thin, tender pancakes and rich, creamy filling. Perfect for breakfast, dessert, or a special treat, they’re easy to make and sure to impress. Enjoy the lovely balance of light crepes and indulgent chocolate.

A white plate holds three rolled crepes, each filled with rich, glossy chocolate spread visible at the open ends. The crepes are light golden brown with a slightly darker, textured pattern on top and dusted with fine white powdered sugar. The middle crepe is topped with a dollop of fluffy white whipped cream and several bright red strawberries, some whole and some sliced, adding a fresh and colorful touch. The plate sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
2 large eggs
1 1/2 cups milk
2 tablespoons melted butter
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
Pinch of salt
1 cup chocolate hazelnut spread (like Nutella)
1/2 cup chocolate chips (optional, for extra filling)
Powdered sugar (for dusting, optional)
Fresh fruits such as strawberries or bananas (optional)
Whipped cream (optional)
Chocolate sauce (optional)

Instructions

Step 1: In a mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth. Let the batter rest for about 15 minutes to allow the flour to hydrate.
Step 2: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil.
Step 3: Pour about 1/4 cup of batter into the center of the pan. Tilt and swirl the pan to spread the batter evenly. Cook for 1–2 minutes until the edges lift and the bottom is lightly golden. Flip and cook for another 30 seconds. Repeat with remaining batter, stacking cooked crepes on a plate.
Step 4: Spread a generous spoonful of chocolate hazelnut spread in the center of each crepe. Sprinkle chocolate chips on top if using.
Step 5: Fold the sides of the crepe over the filling, then roll it up tightly to enclose the filling.
Step 6: Place rolled crepes on a serving plate. Dust with powdered sugar and garnish with fresh fruits, whipped cream, and chocolate sauce if desired. Serve warm and enjoy.

Tips & Variations

For extra flavor, add a splash of orange liqueur or a pinch of cinnamon to the batter.
Use dark chocolate spread or peanut butter as an alternative filling.
Allowing the batter to rest improves the crepes’ texture and prevents tearing.
If you don’t have a non-stick pan, use a well-seasoned skillet and a small amount of butter to prevent sticking.

Storage

Store any leftover crepes in an airtight container in the refrigerator for up to 2 days. If filled, wrap them individually in plastic wrap to keep the filling fresh. Reheat gently in a skillet over low heat or in the microwave for 20–30 seconds before serving.