Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Cooking is about more than just food it’s about sharing stories and making memories. One of my all-time favorite treats to make when I want to feel cozy and indulgent is Chocolate Hazelnut Stuffed Crepes. There’s something so magical about the thin, delicate crepe hugging a warm, gooey chocolate-hazelnut filling.
I first discovered this recipe during a rainy Saturday morning when I wanted to surprise my niece with a sweet breakfast. The smell of warm hazelnuts roasting in the pan and chocolate melting into a creamy filling instantly turned our kitchen into a little haven of comfort. Ever since then, Chocolate Hazelnut Stuffed Crepes have been my go-to recipe when I want to feel that warm, cozy feeling that only homemade treats can bring.
These crepes are deceptively simple, but they feel so luxurious. I love making them for weekends with friends or for quiet mornings with my family. The recipe is versatile enough to allow for extra toppings think fresh berries, a drizzle of chocolate, or a sprinkle of powdered sugar.
Why I Love Making Chocolate Hazelnut Stuffed Crepes
What I adore about this recipe is the combination of textures and flavors. The crepe itself is thin, delicate, and slightly crisp at the edges, while the filling is creamy, rich, and nutty. Every bite feels like a hug in dessert form.
Making these crepes brings me back to moments in my own childhood, when my mother would make simple pancakes and drizzle them with chocolate spreads. I wanted to elevate that memory into something more decadent yet approachable something that anyone could make at home without stress.
I also love how this recipe brings people together. My family gathers around the counter while I flip the crepes, and everyone fights over who gets the first one. The laughter, the shared sweetness, and the aroma of chocolate filling the kitchen make it more than just a recipe it’s a memory-making ritual.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for my Chocolate Hazelnut Stuffed Crepes:
For the Crepes:
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) whole milk
- 2 tablespoons (30g) melted butter
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Filling:
- 1/2 cup (150g) chocolate hazelnut spread (like Nutella)
- 1/4 cup (60ml) heavy cream
- 1/4 cup (30g) chopped hazelnuts, toasted
Optional Toppings:
- Powdered sugar
- Fresh berries (strawberries, raspberries, blueberries)
- Drizzle of melted chocolate
Little Kitchen Secrets:
- Let the batter rest for at least 30 minutes. This ensures the crepes are tender and not rubbery.
- Lightly butter the pan before each crepe for a perfect golden color and easy flipping.
- Toast the hazelnuts for extra flavor they bring a subtle crunch and a deep nutty aroma that complements the chocolate perfectly.
How I Make It, Step by Step
- Prepare the batter: In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla, and salt until smooth. Cover the batter and let it rest for 30 minutes at room temperature.
- Heat the pan: Place a non-stick skillet over medium heat and lightly brush it with melted butter.
- Cook the crepes: Pour about 1/4 cup of batter into the pan and swirl it to form a thin layer. Cook for 1–2 minutes until the edges start to lift, then flip carefully and cook for another minute. Transfer to a plate and repeat with the remaining batter.
- Prepare the filling: In a small saucepan over low heat, combine the chocolate hazelnut spread and heavy cream. Stir until smooth and creamy.
- Assemble the crepes: Spread 1–2 tablespoons of the chocolate-hazelnut mixture over each crepe and sprinkle with toasted hazelnuts. Fold the crepe into a triangle or roll it gently.
- Add toppings: Dust with powdered sugar, add fresh berries, or drizzle with melted chocolate if desired.
- Serve warm: Crepes are best served immediately while the filling is warm and gooey.
How I Serve It at Home
I love placing a stack of these crepes in the center of the table and letting everyone customize their own. Some family members love extra chocolate, while others enjoy a simple dusting of powdered sugar and a few fresh raspberries. For weekend brunches, I often pair them with a hot cup of coffee or a frothy cappuccino.
Sometimes, I make a big batch of crepes in advance and keep them warm in the oven at 200°F (90°C) for 10–15 minutes. This way, the whole family can enjoy them together without waiting for each crepe to cook individually.
Storage, Reheating & Make-Ahead Tips
- Make-ahead: Crepes can be made a day in advance. Keep them in an airtight container in the fridge, separated by parchment paper to prevent sticking.
- Reheating: Warm the crepes gently in a non-stick pan over low heat or in the microwave for 20–30 seconds. Avoid overheating, as it can make them rubbery.
- Filling storage: Keep the chocolate-hazelnut filling in a small jar in the fridge. Gently warm before spreading to get that gooey consistency.
- Freezing: You can freeze cooked crepes (without filling) in a ziplock bag for up to 2 months. Thaw in the fridge overnight before serving.
100-Word Short Version
These Chocolate Hazelnut Stuffed Crepes are my go-to recipe for a cozy, indulgent breakfast or dessert. Light, tender crepes envelop a creamy, rich chocolate-hazelnut filling and a sprinkle of toasted hazelnuts for crunch. I love making them for weekend brunches or special family mornings they bring everyone together in the kitchen. The batter is simple, rests for a tender texture, and the filling is ready in minutes. Serve warm, dusted with powdered sugar or topped with fresh berries. Make-ahead and storage tips ensure these crepes can delight your family anytime, creating sweet, memorable mornings.
Recipe Card Section
⏱️ Time:
- Prep: 15 min
- Rest: 30 min
- Cook: 15 min
- Total: 1 hr
🛒 Ingredients:
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) whole milk
- 2 tablespoons (30g) melted butter
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup (150g) chocolate hazelnut spread
- 1/4 cup (60ml) heavy cream
- 1/4 cup (30g) chopped hazelnuts, toasted
- Optional toppings: powdered sugar, fresh berries, melted chocolate
👩🍳 Instructions:
- Whisk flour, eggs, milk, melted butter, sugar, vanilla, and salt. Let rest 30 minutes.
- Heat non-stick skillet, lightly butter.
- Pour 1/4 cup batter, cook 1–2 minutes per side. Repeat.
- Combine chocolate-hazelnut spread and cream until smooth.
- Spread filling on crepes, sprinkle hazelnuts, fold.
- Dust with powdered sugar or add berries/chocolate drizzle.
- Serve warm immediately.
📝 Notes:
- Batter rest = tender crepes
- Toast hazelnuts for flavor
- Make-ahead: refrigerate 1 day, freeze uncooked up to 2 months
- Reheat gently to avoid rubbery texture
🍽️ Nutrition (per crepe, estimated):
Calories: 250–300 kcal
Fat: 15g
Saturated Fat: 6g
Carbs: 30g
Sugar: 12g
Protein: 6g
Fiber: 2g
Sodium: 100mg
Chocolate Hazelnut Stuffed Crepes
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 1 hr
- Yield: 6–8 crepes 1x
- Category: Breakfast & Dessert
- Method: Pan-fried
- Cuisine: French-inspired
- Diet: Vegetarian
Description
These Chocolate Hazelnut Stuffed Crepes are tender, thin crepes filled with creamy chocolate-hazelnut spread and toasted hazelnuts. Perfect for cozy breakfasts or indulgent desserts, they’re simple to make and delightfully decadent.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) whole milk
- 2 tablespoons (30g) melted butter
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup (150g) chocolate hazelnut spread
- 1/4 cup (60ml) heavy cream
- 1/4 cup (30g) chopped hazelnuts, toasted
- Optional: powdered sugar, fresh berries, melted chocolate
Instructions
- Whisk flour, eggs, milk, melted butter, sugar, vanilla, and salt in a bowl. Let rest 30 minutes.
- Heat a non-stick skillet over medium heat and lightly butter it.
- Pour 1/4 cup batter, swirl to form thin crepe. Cook 1–2 minutes per side. Repeat.
- Combine chocolate-hazelnut spread and cream in a saucepan over low heat until smooth.
- Spread filling on crepes, sprinkle with toasted hazelnuts, fold or roll.
- Optional: dust with powdered sugar, add fresh berries, drizzle melted chocolate.
- Serve warm immediately.
Notes
Batter resting ensures tender crepes. Toast hazelnuts for flavor. Make-ahead: refrigerate up to 1 day, freeze uncooked crepes up to 2 months. Reheat gently to avoid rubbery texture.
Nutrition
- Serving Size: 1 crepe
- Calories: 280
- Sugar: 12g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Conclusion
Every time I make Chocolate Hazelnut Stuffed Crepes, I feel like I’m sharing a little moment of love through food. It’s more than just chocolate and crepes it’s about creating memories, laughter, and warmth in the kitchen. I hope this recipe brings the same joy to your home as it does to mine. Enjoy these sweet treats with your loved ones and make mornings a little more magical.