Chocolate Crepes with Nutella Cream and Fresh Strawberries

These chocolate crepes with Nutella cream and fresh strawberries are such a delightful breakfast treat. The crepes are light, soft, and full of chocolate flavor. I make them with cacao powder and sweeten them with maple syrup. The filling is a simple mix of whipped cream, Nutella and chopped fresh strawberries. This seasonal fruit adds a burst of juicy flavor, a little tanginess and texture. Every bite is rich, creamy, and sweet—perfect for chocolate lovers.

I make the chocolate crepe batter in a blender, which helps it come together quickly and smoothly. Cooking crepes takes a little patience and practice, especially when flipping them. A nonstick pan and the right technique make a big difference. Once you get the hang of it, the process becomes easier and even fun. The result is so worth it! These delicate chocolate crepes filled with rich Nutella cream and fresh strawberries are to die for.

Equipment

Blender – My blender has a special setting for batter, that mixes gently the ingredients without overmixing. You can also use a whisk and a bowl to combine the ingredients.
Non-stick pan – I used 11 inch pan but you can also use special crepe pan
Heat resistant spatula – You would need one spatula to help you loosen the edges of the crepes and then flip them.
Mixer – you are going to need it to whip the heavy cream and Nutella together.

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Tips for Making Perfect Crepes

Use all-purpose flour: It creates a smooth, elastic batter that cooks evenly. Avoid whole wheat or heavy flours, which can make crepes dense and harder to flip.
Do not overmix the batter: Blend just until smooth. Overmixing can develop the gluten, making the crepes chewy instead of tender.
Use a nonstick skillet: A good nonstick pan is key to preventing sticking. Lightly grease the pan with butter or neutral oil before each crepe.
Keep the heat medium-low: If the pan is too hot, the crepes will cook too fast and become dry or brown unevenly. Medium-low heat gives you control and prevents burning.
Tilt and swirl the pan: As soon as the batter hits the pan, quickly lift and swirl the pan to spread the batter thin and evenly.
Loosen edges before flipping: Gently run a thin spatula around the edges to loosen the crepe before you try to flip it.
Flip carefully: Use a thin spatula to flip. If a crepe resists, give it a few more seconds—it may need more time cook in order to release naturally.

How to Store Leftover Crepes and Nutella Cream

You can store leftover crepes in the fridge for up to 3-4 days. Stack them with parchment paper in between to prevent sticking, then wrap them tightly in plastic wrap or place them in an airtight container. I also store them in ziploc bags.

Reheat crepes in a nonstick pan over low heat or for 10-15 seconds in the microwave.

Store the Nutella whipped cream in an airtight container in the fridge for up to 2 days. Whip it gently with a spoon before serving if it starts to deflate or separate. The strawberries may release some water and cause the cream to separate.

I don’t recommend freezing the crepes or the cream, as the texture may change.

Print Recipe

Chocolate Crepes with Nutella Cream and Fresh Strawberries

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Dessert, Snack

Keyword: Baileys Chocolate Cake, heavy cream, Mother’s Day, nutella, Velentine’s Day

Servings: 9 crepes

Ingredients

For the crepes

3 large eggs
1 ½ cup whole milk
½ cup water
¼ cup maple syrup
1 tsp vanilla extract
1 ¼ cup all purpose flour
2 Tbsp unsweetened cacao powder or cocoa powder
melted unsalted butter for greasing the pan or oil

For the cream mixture

1 ½ cup heavy cream
½ cup Nutella or other hazelnut spread
½ cup fresh strawberries

Instructions

Add all of the ingredients for the crepes in a blender (except the butter, oil) and process until you have a smooth mixture. Do not overmix!
You can also add the liquid ingredients in a bowl. Whisk to combine and gradually add the flour and cacao powder. Mix just enough until the ingredients are combined. If there are lums you can strain the batter.
Put a 10 or 11 inch non-stick pan on a stove and heat it to medium low. Add few drops of melted butter or oil to the pan. You can use a heat resistant brush to spread the oil evenly.
Pour about ½ cup of the crepe batter and tilt the pan until the batter covers the bottom of the pan.
Cook each crepe for about 30 seconds to a minute per side. Gently loosen the edges of the cree using a spatula then flip over and cook for 30 seconds more. Continue until you run out of batter.

To prepare the cream filling

Wash the strawberries and dry them in a paper towel. Then remove the stems and leaves and chop to small cubes.
Add the cold, heavy cream in a bowl and use a mixer to beat it until you have soft peaks.
To the bowl with the cream add the Nutella and beat again until combined. Then add the strawberries and stir with a spoon.

To serve the crepes

Spread about two tablespoons (or as much as you want)of the cream mixture on one side of the crepe.
Fold the crepe in half then fold again to create triangle.
Serve with extra whipped cream and fresh strawberries.
Store leftover crepes separate from the cream. Fill only the crepes you intend to eat right away.
I usually store extra crepes in a Ziplock bag or other food safe container in the refrigerator for 3-4 days. Read the blog post for reheating instructions.
The whipped cream and Nutella mixture will be good for two days in the fridge. The strawberries may release some water. Stir before serving.