Chocolate-hazelnut spread filled crepes (rolled)

There is a small, irresistible pleasure in a thin pancake rolled tight around a glossy, chocolate-hazelnut center. This recipe for Chocolate-hazelnut spread filled crepes (rolled) celebrates that pleasure with a straightforward crepe batter, a luscious chocolate-hazelnut filling that can be store-bought or made at home, and a finishing chocolate drizzle for shine and drama. The finished rolls present as tidy spirals with an inviting sheen at the ends where the filling peeks out, perfect for an elegant brunch, a casual dessert or a special breakfast at home.

Crepes are a forgiving canvas: they cook quickly, fold or roll neatly, and take on fillings with grace. In this version the crepes remain soft and flexible so you can roll them without cracking; the filling is smooth and glossy so the ends glisten and a thin drizzle ties the plate together visually and flavorwise. The techniques here prioritize ease and consistency so even if you are making crepes for the first time you can expect thin, tender pancakes ready to be filled and rolled.

I include options for both a quick assembly using a good-quality jarred chocolate-hazelnut spread and for a simple homemade chocolate-hazelnut ganache that sets slightly while remaining pipeable. There are tips on batter resting, cooking temperature, filling temperature, and storage so your crepes remain supple and the filling behaves the way you want—oozy or slightly set. Read on for ingredient notes, step-by-step instructions, and creative serving ideas to adapt these rolls to your mood or occasion.

Why this combination works

The marriage of a very thin pancake and a rich, nutty chocolate filling is one of balance and contrast. Crepes provide a neutral, tender wrapper that highlights the filling without adding bulk, while the chocolate-hazelnut element brings fat, sweetness and a silky texture that creates those glossy ends when the rolls are sliced or displayed on a board.

Adding a bright or crunchy element at the last moment—such as citrus zest or toasted nuts—gives the dessert depth and prevents it from seeming one-note. A thin chocolate drizzle across the outside ties the presentation together visually and intensifies the chocolate experience with every bite.

Ingredient notes and substitutions

Flour and liquids: All-purpose flour yields tender crepes; if you want an ultra-light crepe, substitute half the flour with cake flour. Whole milk gives a rich crepe but you can substitute with a plant-based milk for a dairy-free version, though you may wish to replace the butter with a neutral oil.

Filling choices: A jarred chocolate-hazelnut spread is convenient and consistent. Homemade ganache based on dark chocolate and cream produces a slightly less sweet, more chocolate-forward filling that can be adjusted for texture by varying the chocolate-to-cream ratio. For extra nuttiness, stir in toasted hazelnut paste or a spoonful of hazelnut butter.

Ingredients

• All-purpose flour — 1 cup (125 g)
• Large eggs — 2
• Whole milk — 1 1/4 cups (300 ml)
• Water — 1/4 cup (60 ml)
• Unsalted butter, melted — 2 tablespoons plus extra for pan
• Granulated sugar — 1 tablespoon
• Fine sea salt — 1/4 teaspoon
• Vanilla extract — 1 teaspoon
• Chocolate-hazelnut spread (store-bought) — 3/4 to 1 cup, or see homemade spread below
• Dark chocolate (60–70%) — 4 ounces (115 g) for homemade ganache
• Heavy cream — 1/3 cup (80 ml) for homemade ganache
• Hazelnut butter or toasted hazelnut paste — 2 tablespoons (optional, for homemade spread)
• Powdered sugar — for dusting (optional)
• Chocolate, chopped or chips — 2 ounces (55 g) for drizzle
• Neutral oil or additional melted butter — 1 teaspoon (for pan or drizzle)
• Unsalted butter, room temperature — to taste (optional, if spreading inside before filling)
• Coarse flaky salt — to taste (optional garnish)
• Fresh berries — to taste (optional garnish)
• Whipped cream — to taste (optional serving)

Instructions

1. Make the crepe batter: In a medium bowl whisk together the all-purpose flour, granulated sugar and fine sea salt until evenly combined. (ingredient_ids: ["flour", "sugar", "salt"])
2. Add wet ingredients: In a separate bowl whisk the eggs, then whisk in the whole milk, water, melted butter and vanilla extract until smooth. (ingredient_ids: ["eggs", "milk", "water", "butter_melted", "vanilla"])
3. Combine and rest: Gradually pour the wet mixture into the dry ingredients while whisking to avoid lumps; the batter should be very thin and pourable. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flour to hydrate and air bubbles to relax. (ingredient_ids: ["flour", "eggs", "milk", "water"])
4. Prepare optional homemade chocolate-hazelnut ganache spread: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate and let sit for 1 minute. Stir gently until glossy and smooth; stir in the hazelnut butter or paste if using. Let cool until slightly thickened but still spreadable. (ingredient_ids: ["chocolate", "cream", "hazelnut_paste"])
5. Warm the pan and test: Heat a 9–10 inch nonstick skillet or crepe pan over medium heat until hot. Lightly brush with melted butter or oil. Pour a small spoonful of batter and tilt the pan to check how it spreads; adjust heat so the batter sets quickly but does not brown aggressively. (ingredient_ids: ["butter_melted"])
6. Cook the crepes: For each crepe, pour about 1/4 cup (60 ml) of batter into the center of the pan and immediately swirl the pan to create a thin, even circle. Cook 30–45 seconds until the edges lift and the underside is pale gold, then flip with a thin spatula and cook 10–20 seconds more. Transfer to a plate and cover lightly with a clean towel to keep soft. Repeat until batter is used, brushing the pan with butter between every 2–3 crepes if necessary. (ingredient_ids: ["batter"])
7. Spread the filling: If using store-bought chocolate-hazelnut spread, stir it until smooth and slightly warm so it spreads easily. Lay one crepe flat, spread 1 to 2 tablespoons of filling in a line along one edge about 1 inch (2.5 cm) from the border. If using homemade ganache, use it once it reaches a thick but still spreadable consistency. (ingredient_ids: ["choc_hazelnut_spread", "ganache"])
8. Roll the crepes: Tuck the edge of the crepe over the filling and roll tightly to form a neat spiral. Place the roll seam-side down on your serving board or plate. Repeat until all crepes are filled and rolled. (ingredient_ids: ["batter", "choc_hazelnut_spread"])
9. Make the drizzle: Place the chopped chocolate and neutral oil or 1 teaspoon extra melted butter in a small bowl. Microwave in 10-second bursts, stirring between, until smooth and pourable, or melt together using a double boiler. The oil or butter will create a glossy drizzle. (ingredient_ids: ["chocolate", "oil"])
10. Finish the rolls: Drizzle the warm glossy chocolate across the rolled crepes in thin streaks using a spoon or a piping bag. Optionally dust lightly with powdered sugar and sprinkle a few flakes of coarse salt for contrast. Garnish with fresh berries or a dollop of whipped cream as desired. (ingredient_ids: ["chocolate", "powdered_sugar", "salt", "berries", "whipped_cream"])
11. Serve warm or at room temperature: These crepes are lovely immediately, or you can let the rolls rest for 10–15 minutes so the filling sets slightly and then serve. If you prefer a fully set center, chill the filled rolls for 20–30 minutes before serving. (ingredient_ids: ["choc_hazelnut_spread", "ganache"])
12. Store leftovers: Refrigerate any leftover rolled crepes in an airtight container for up to 3 days. Before serving again, bring them to room temperature or gently rewarm in a low oven (300°F / 150°C) for 5–8 minutes, uncovered, to revive the crepe texture without over-softening the drizzle. (ingredient_ids: ["choc_hazelnut_spread"])

Pro Tips

• Rest the batter: Allowing crepe batter to rest in the refrigerator for at least 30 minutes improves texture and reduces tearing during cooking.
• Use a nonstick pan and modest heat: Crepes need a hot pan that is not too hot; medium heat gives even cooking without heavy browning.
• Thin batter is key: The batter should be thin enough to spread easily across the pan; add a splash of water if it feels too thick.
• Keep crepes covered: Stack finished crepes and cover with a towel to retain moisture and pliability while you finish the batch.
• Warm the filling slightly: If the chocolate-hazelnut spread is cold, warm it briefly to make spreading easier and to avoid tearing the crepe when rolling.

Variations

• Banana and chocolate-hazelnut: Thinly slice ripe banana and place 2–3 slices on the spread before rolling for a classic pairing.
• Orange zest twist: Mix 1 teaspoon of finely grated orange zest into the drizzle or the homemade ganache for citrus notes that brighten the chocolate.
• Toasted hazelnut crunch: Sprinkle chopped toasted hazelnuts over the spread before rolling to add texture and deepen the nut flavor.
• Mascarpone layer: Spread a thin smear of sweetened mascarpone under the chocolate-hazelnut spread for a creamy contrast and a lighter mouthfeel.

Serving Suggestions

• Serve for brunch with strong coffee and a side of fresh berries to cut the richness.
• Plate as a dessert after a dinner party with a scoop of vanilla ice cream and a warm chocolate drizzle.
• Arrange the rolls on a wooden board for an informal gathering; add small bowls of extra spread and whipped cream for dipping.
• Create a plated dessert: lay three rolls on a white plate, drizzle artistically with chocolate, scatter toasted hazelnuts and add a quenelle of mascarpone.

Make-ahead and batch cooking

You can double or triple the crepe batter and cook a large batch ahead of time. Stack cooked crepes with parchment between them and store in the refrigerator for up to 24 hours or freeze for longer storage. When freezing, separate layers with parchment and stack in a freezer-safe bag; thaw in the refrigerator overnight before using.

For parties, consider pre-filling most of the crepes and finishing with a fresh drizzle and garnish just before serving. Alternatively, assemble rolls plain and provide the spread, nuts and garnishes on a board for guests to build their own.

Storage and Reheating

Store rolled crepes in a single layer or lightly stacked separated by parchment in an airtight container in the refrigerator for up to 3 days. To reheat, unwrap and place on a baking sheet; warm in a preheated 300°F (150°C) oven for about 5–8 minutes until just warmed through, or gently warm in a nonstick pan over low heat for 30–60 seconds per side. If the filling has firmed, allow the crepes to come to room temperature before serving for softer texture.

Chocolate-hazelnut spread filled crepes (rolled)

Thin, tender crepes filled with chocolate-hazelnut spread, rolled into neat spirals and finished with a glossy chocolate drizzle. Use store-bought spread for speed or a simple ganache for an elevated version.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup (125 g) All-purpose flour
• 2 Large eggs
• 1 1/4 cups (300 ml) Whole milk
• 1/4 cup (60 ml) Water Helps thin the batter
• 2 tablespoons Unsalted butter, melted Plus extra for pan
• 1 tablespoon Granulated sugar
• 1/4 teaspoon Fine sea salt
• 1 teaspoon Vanilla extract
• 3/4 to 1 cup Chocolate-hazelnut spread (store-bought) Or use homemade ganache (see below)
• 4 ounces (115 g) Dark chocolate (60–70%) For homemade ganache; additional 2 oz for drizzle
• 1/3 cup (80 ml) Heavy cream For homemade ganache
• 2 tablespoons Hazelnut butter or toasted hazelnut paste Optional—adds depth to homemade spread
• to taste Powdered sugar Optional for dusting
• 1 teaspoon Neutral oil or additional melted butter Makes drizzle glossy
• to taste Unsalted butter, room temperature Optional, for spreading under filling
• to taste Coarse flaky salt Optional garnish
• to taste Fresh berries Optional garnish
• to taste Whipped cream Optional serving
• Prepared crepe batter From combined flour, eggs, milk, water, butter and vanilla

Equipment

• 9–10 inch nonstick skillet or crepe pan
• Mixing bowls
• Whisk
• Spatula
• measuring cups and spoons
• heatproof bowl (for ganache)
• saucepan (optional, for double boiler)
• small spoon or piping bag for drizzle

Method

 

1. Make the crepe batter: In a medium bowl whisk together the all-purpose flour, granulated sugar and fine sea salt until evenly combined.
2. Add wet ingredients: In a separate bowl whisk the eggs, then whisk in the whole milk, water, melted butter and vanilla extract until smooth.
3. Combine and rest: Gradually pour the wet mixture into the dry ingredients while whisking to avoid lumps; the batter should be very thin and pourable. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flour to hydrate and air bubbles to relax.
4. Prepare optional homemade chocolate-hazelnut ganache spread: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate and let sit for 1 minute. Stir gently until glossy and smooth; stir in the hazelnut butter or paste if using. Let cool until slightly thickened but still spreadable.
5. Warm the pan and test: Heat a 9–10 inch nonstick skillet or crepe pan over medium heat until hot. Lightly brush with melted butter or oil. Pour a small spoonful of batter and tilt the pan to check how it spreads; adjust heat so the batter sets quickly but does not brown aggressively.
6. Cook the crepes: For each crepe, pour about 1/4 cup (60 ml) of batter into the center of the pan and immediately swirl the pan to create a thin, even circle. Cook 30–45 seconds until the edges lift and the underside is pale gold, then flip with a thin spatula and cook 10–20 seconds more. Transfer to a plate and cover lightly with a clean towel to keep soft. Repeat until batter is used, brushing the pan with butter between every 2–3 crepes if necessary.
7. Spread the filling: If using store-bought chocolate-hazelnut spread, stir it until smooth and slightly warm so it spreads easily. Lay one crepe flat, spread 1 to 2 tablespoons of filling in a line along one edge about 1 inch (2.5 cm) from the border. If using homemade ganache, use it once it reaches a thick but still spreadable consistency.
8. Roll the crepes: Tuck the edge of the crepe over the filling and roll tightly to form a neat spiral. Place the roll seam-side down on your serving board or plate. Repeat until all crepes are filled and rolled.
9. Make the drizzle: Place the chopped chocolate and neutral oil or 1 teaspoon extra melted butter in a small bowl. Microwave in 10-second bursts, stirring between, until smooth and pourable, or melt together using a double boiler. The oil or butter will create a glossy drizzle.
10. Finish the rolls: Drizzle the warm glossy chocolate across the rolled crepes in thin streaks using a spoon or a piping bag. Optionally dust lightly with powdered sugar and sprinkle a few flakes of coarse salt for contrast. Garnish with fresh berries or a dollop of whipped cream as desired.
11. Serve warm or at room temperature: These crepes are lovely immediately, or you can let the rolls rest for 10–15 minutes so the filling sets slightly and then serve. If you prefer a fully set center, chill the filled rolls for 20–30 minutes before serving.
12. Store leftovers: Refrigerate any leftover rolled crepes in an airtight container for up to 3 days. Before serving again, bring them to room temperature or gently rewarm in a low oven (300°F / 150°C) for 5–8 minutes, uncovered, to revive the crepe texture without over-softening the drizzle.

Notes

If your batter develops small bubbles or appears slightly thick after resting, whisk briefly to reincorporate before cooking.

For a lighter batter, substitute up to 1/4 cup milk with sparkling water to introduce more lift during cooking.

Frequently Asked Questions

Can I use gluten-free flour for the crepes?

Yes. Use a 1:1 gluten-free flour blend formulated for baking and crepes will still work, though texture may vary slightly. Rest time remains important to hydrate the flour. If the batter seems thicker, add water or milk a tablespoon at a time until thin and pourable.

Should I warm the store-bought chocolate-hazelnut spread before filling?

Warming store-bought spread briefly in the microwave (5–10 seconds) or stirring it vigorously will make it easier to spread and reduce the risk of tearing the crepe. Be careful not to overheat; you want a spreadable, glossy consistency rather than a hot, runny liquid.

How thin should each crepe be?

A crepe should be thin enough that it is delicate yet not paper-thin—aim for a uniform thin layer about 1–2 mm thick. When cooked correctly it should be flexible and slightly translucent at the edges.

Can I prepare crepes ahead of time?

Yes. You can make the crepes a day ahead and store them in the refrigerator stacked with parchment between layers, covered tightly. Bring them to room temperature and refresh in a warm dry skillet for a few seconds per side before filling and rolling.

What can I use instead of hazelnut if someone is allergic?

Almond butter or sunflower seed butter are good alternatives for a nut-free flavor profile if someone has a hazelnut allergy. For a chocolate-only option, use a smooth chocolate ganache without added nut paste.