This is my go-to weekend treat: thin, delicate crepes made in a blender, spread with rich Nutella, and finished with bright, juicy berries. I first learned this method on a sleepy Sunday morning when I wanted something showy but easy. The blender does most of the work — you get a silky batter in less than a minute — and the results are consistently light and lacy. The contrast of warm crepe, spread Nutella, and cool berries is what keeps this dish feeling both comforting and celebratory.

These crepes are special because they balance texture and flavor so simply. The crepes themselves are barely sweet and tender, so the hazelnut-chocolate spread sings without overwhelming the palate. I often make a double batch for company; the recipe scales easily and the crepes stack and keep while you finish cooking. When friends and family dig into a plate and say it tastes like a little café at home, I know I’ve hit the right mix of convenience and luxury.

Ingredients

• All-purpose flour: 1 cup. Look for a fresh bag with a soft texture; it gives the crepes a tender crumb. Spoon and level when measuring for best results.
• Granulated sugar: 1 tablespoon. Just enough to round out the flavor without making the crepes cloying. You can reduce this by half if you prefer less sweetness.
• Kosher salt: 1/4 teaspoon. Enhances flavor and balances the sweetness of the Nutella.
• Milk: 1 1/2 cups (I use 1% for a lighter crepe). Whole milk will make them a touch richer; non-dairy milks may be used but texture will vary slightly.
• Large eggs: 4. Eggs provide structure and a silky batter; use room temperature eggs if possible for smoother blending.
• Unsalted butter: 3 tablespoons melted, plus additional for the pan. Melted butter keeps the batter cohesive and ensures the crepes don’t stick.
• Nutella: 3/4 cup. The star filling; allow it to sit at room temperature or warm slightly to make spreading easier.
• Mixed berries: 1 1/2 cups. Strawberries, blueberries, and raspberries bring acidity and freshness that cut through the richness.
• Whipped cream: 3/4 cup or whipped topping. Optional but recommended for a café-style finish.
• Fresh mint: optional garnish to add a bright herbal note.

Instructions

Blender batter: 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 the mixture is silk-smooth, about 30 seconds. The blender creates a uniform batter quickly; scraping the sides once ensures no pockets of flour remain. If the batter seems very thick, add a tablespoon of milk at a time until it pours easily. Rest the batter: Let the batter sit at room temperature for 15 minutes. This rest relaxes the gluten, producing more tender crepes and allowing any air bubbles to dissipate. You can refrigerate the batter up to 6 hours if making ahead; bring it back to room temperature and stir well before using. Heat the skillet: Warm a 12-inch nonstick skillet over medium heat for about 2 minutes. Lightly coat with butter. The pan should be hot enough that a small test drop of batter sizzles gently; too hot and the crepe will brown too fast, too cool and it will stick and become rubbery. Cook the crepes: Add a scant 1/3 cup of batter to the center of the skillet and tilt and swirl to completely cover the bottom in a thin, even layer. Cook until the underside is golden brown, 2 to 3 minutes. Loosen the edge with a spatula and quickly flip with your fingers or a thin spatula. Cook 1 more minute. Transfer to a plate and repeat with remaining batter, stacking crepes separated by parchment if cooking ahead. Fill and serve: Spread about 1 1/2 tablespoons Nutella over each warm crepe and sprinkle with mixed berries. Fold the crepe into a triangle or roll it, top with a dollop of whipped cream, and garnish with mint. Serve immediately so the Nutella remains soft and the berries retain their texture. Total active cook time is about 20 minutes for 8 crepes.

Storage Tips

Store leftover crepes in a single layer separated by parchment or wax paper inside an airtight container. In the refrigerator they keep well for up to 48 hours; reheat gently in a warm skillet or microwave for 20 to 30 seconds to soften. For longer storage, wrap stacks of crepes tightly in plastic wrap, then foil, and freeze for up to one month. Thaw in the refrigerator overnight and reheat briefly in a skillet over low heat. If the crepes feel dry after refrigeration, brush lightly with a bit of melted butter before reheating to revive tenderness.

Ingredient Substitutions

If you need dairy-free options, use almond milk or oat milk and substitute melted coconut oil for butter; the flavor shifts slightly but the crepes will still be tender. For gluten-free, try a 1-to-1 gluten-free flour blend, though batter viscosity and cooking time may change, so make a test crepe first. If Nutella is unavailable or you prefer something less sweet, use chocolate-hazelnut spread alternatives or combine melted dark chocolate with a touch of hazelnut butter. For a lighter filling, use Greek yogurt sweetened with a little honey and fold in chopped nuts for texture.

Serving Suggestions

Serve warm with a dusting of powdered sugar or a drizzle of warm chocolate for a bolder presentation. Pair with freshly brewed coffee or a sparkling fruit spritzer for brunch. For a more decadent dessert version, add a scoop of vanilla ice cream alongside the folded crepe and finish with toasted hazelnuts. Smaller, folded crepes make an elegant finger-food option for parties; arrange them on a platter and let guests add their own garnishes.

Cultural Background

Thin pancakes like these trace back to French crêpes, traditionally made on a flat skillet and enjoyed with both sweet and savory fillings. The pairing of chocolate-hazelnut spread with fruit is a modern, international adaptation that blends the classic French technique with contemporary pantry favorites. Crepes have long been a celebratory food in European cultures, often associated with family gatherings and festivals, which explains why they feel special even when they are so easy to make.

Seasonal Adaptations

Change the fruit to reflect the season: use sliced peaches and a touch of lemon in summer, poached pears with cinnamon in autumn, or macerated citrus and pomegranate in winter. For a spring brunch, add edible flowers and a light honey drizzle. Adjust the filling texture by swapping in roasted or macerated fruit when out of season to keep flavor bright and balanced.

Meal Prep Tips

To prep for a busy morning, make the batter and store it covered in the fridge the night before. Cook the crepes and layer them with parchment, then store in the fridge; reheat and assemble just before serving. Portion Nutella into small ramekins and pre-wash berries to save time. If serving a crowd, arrange a toppings station with chopped nuts, whipped cream, citrus zest, and syrups so guests can customize their crepes.

These crepes always bring a little joy to the table — they are elegant enough for guests and simple enough for a weekday treat. Try them your way and enjoy the ritual of folding a warm crepe around silky Nutella and bright berries.