Chocolate-Hazelnut Crêpe-Style Pancakes (Nutella-Filled)
These are thin, tender, crêpe-style pancakes with a light cocoa batter and a warm Nutella center—dessert-forward but still quick enough for a weeknight treat. Eggs and milk make the batter silky, while a brief rest helps it spread into lacy, delicate rounds. Serve them folded with a dollop of tangy Greek yogurt to balance the sweetness, and finish with a dusting of cocoa or powdered sugar if you’ve got it.
- dessert
- pancakes
- quick
- chocolate
Ingredients
- Crêpe Batter
- •2 large eggs
- •240 ml milk
- •120 g all-purpose flour (I’m assuming you have flour—let me know if not and I’ll adjust)
- •15 g unsweetened cocoa powder (optional but great)
- •15 g sugar (optional)
- •2 g fine salt
- •15 g melted butter or neutral oil (plus more for the pan) (I’m assuming you have butter or oil—let me know if not and I’ll swap)
- •5 ml vanilla extract (optional)
- Filling & Serving
- •60–120 g Nutella (use what you’ve got)
- •120–200 g Greek yogurt, to serve
Instructions
Make the batter
In a bowl, whisk the eggs until uniform, then whisk in the milk.
Add the flour, cocoa powder (if using), sugar (if using), and salt. Whisk until smooth; a few tiny lumps are fine.
Whisk in the melted butter/oil and vanilla (if using). The batter should pour like heavy cream; if it seems thick, whisk in 15–30 ml more milk.
Rest the batter 10–20 minutes (or up to overnight in the fridge). This helps the crêpes turn tender instead of bready.
Cook the crêpe-style pancakes
Heat a nonstick skillet (20–25 cm) over medium heat until a drop of water sizzles and skitters.
Lightly butter/oil the pan. Pour in about 60 ml batter and immediately swirl the pan to coat in a thin layer.
Cook 45–90 seconds, until the edges look dry and start to lift and the underside is lightly browned.
Flip and cook 20–40 seconds more—just until set and fragrant (don’t overcook or they’ll dry out). Transfer to a plate. Repeat, lightly greasing the pan as needed.
Fill and serve
While crêpes are warm, spread 1–2 teaspoons Nutella over one half, fold into quarters (or roll), and stack.
Serve with Greek yogurt on the side or dolloped on top for a tangy contrast.
Tip: If Nutella is stiff, warm the jar in hot tap water for 2–3 minutes so it spreads in a thin, glossy layer.
Notes
Substitutions: No cocoa? Skip it—the crêpes will be classic and the Nutella still brings chocolate flavor. If you want them extra fluffy (more pancake-like), whisk in 2 g baking powder, but they’ll lose the true crêpe texture. Storage: Stack cooled crêpes with parchment between, refrigerate 3 days or freeze 2 months. Rewarm briefly in a dry skillet. Serving upgrade: A pinch of espresso powder in the batter deepens the chocolate; sliced banana or berries pair perfectly.