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Chocolate crepes with Nutella sauce

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  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Vegetarian

For a divine dessert – or indulgent brunch – it's hard to say no these mouthwatering choccy crepes. And who can resist that Nutella sauce?

  • Serves8
  • Cook time20 minutes
  • Prep time20 minutes, + chilling and 30 mins resting time
Chocolate crepes with Nutella sauce

Ingredients

  • 1 cup (250ml) milk
  • 2 free-range eggs, lightly whisked
  • 2 tbs brown sugar
  • 3/4 cup (110g) plain flour
  • 1/4 cup (25g) cocoa powder
  • 50g butter, melted
  • Chopped toasted hazelnuts, to serve
  • Strawberries, halved, to serve
  • Blackberries, to serve

White chocolate cream

  • 100g white chocolate
  • 300ml cream

Nutella chocolate sauce

  • 1/2 cup (125ml) cream
  • 1 tbs brown sugar
  • 50g dark chocolate, chopped
  • 1/4 cup (70g) Nutella
  • 1 tbs Frangelico Hazelnut Liqueur*

Nutritional information

Per serve: Energy: 1861kJ/445 Cals (21%), Protein: 8g (16%), Fat: 32g (46%), Sat Fat: 19g (79%), Carb: 33g (11%), Sugar: 22g (24%), Dietary Fibre: 2g (7%), Sodium: 104mg (5%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Whisk the milk, egg and sugar in a large jug. Combine the flour and cocoa powder in a medium bowl. Add the milk mixture, in batches, whisking between each addition, until a smooth batter forms. Set aside for 30 mins to rest.

  2. Step 2

    Meanwhile, to make the white chocolate cream, place the chocolate and 1/3 cup (80ml) cream in a medium heatproof bowl. Place over a saucepan of simmering water (don’t let the bowl touch the water). Cook for 2-3 mins or until chocolate melts and mixture is smooth. Place in the fridge to chill.

  3. Step 3

    To make the Nutella chocolate sauce, combine the cream, sugar, chocolate, Nutella and Frangelico in a medium saucepan over low heat. Cook, stirring, for 5 mins or until the chocolate melts and mixture is smooth.

  4. Step 4

    Heat a large non-stick frying pan over medium-high heat. Brush with some of the melted butter. Pour 1/4 cup batter into the pan and quickly swirl to coat the base of the pan. Cook for 1-2 mins or until the edges of the crepe begin to curl and the surface is dry. Turn and cook for 1 min or until cooked through. Transfer to a plate. Repeat with remaining butter and batter.

  5. Step 5

    Use an electric mixer to whisk the white chocolate mixture and remaining cream in a clean bowl until soft peaks form. Transfer to a small serving bowl. 6. Place crepes and white chocolate cream on a serving platter. Drizzle with the Nutella sauce. Serve with hazelnuts and combined berries.

Recipe tip

COOK. STORE. SAVE
Swap me…
To make these alcohol free, swap the Frangelico for 1 tbs hazelnut syrup.

Clever storage: Store leftover honey cream and candied hazelnut in separate airtight containers in the fridge for up to 5 days. Use to fill meringue nests for a quick dessert.

Chocolate crepes with Nutella sauce

Chocolate crepes with Nutella sauce
  • Serves8
  • Cook time20 minutes
  • Prep time20 minutes, + chilling and 30 mins resting time
Ingredients
  • 1 cup (250ml) milk
  • 2 free-range eggs, lightly whisked
  • 2 tbs brown sugar
  • 3/4 cup (110g) plain flour
  • 1/4 cup (25g) cocoa powder
  • 50g butter, melted
  • Chopped toasted hazelnuts, to serve
  • Strawberries, halved, to serve
  • Blackberries, to serve

White chocolate cream

  • 100g white chocolate
  • 300ml cream

Nutella chocolate sauce

  • 1/2 cup (125ml) cream
  • 1 tbs brown sugar
  • 50g dark chocolate, chopped
  • 1/4 cup (70g) Nutella
  • 1 tbs Frangelico Hazelnut Liqueur*
    Description

    For a divine dessert – or indulgent brunch – it's hard to say no these mouthwatering choccy crepes. And who can resist that Nutella sauce?

    Method
    1. Step 1

      Whisk the milk, egg and sugar in a large jug. Combine the flour and cocoa powder in a medium bowl. Add the milk mixture, in batches, whisking between each addition, until a smooth batter forms. Set aside for 30 mins to rest.

    2. Step 2

      Meanwhile, to make the white chocolate cream, place the chocolate and 1/3 cup (80ml) cream in a medium heatproof bowl. Place over a saucepan of simmering water (don’t let the bowl touch the water). Cook for 2-3 mins or until chocolate melts and mixture is smooth. Place in the fridge to chill.

    3. Step 3

      To make the Nutella chocolate sauce, combine the cream, sugar, chocolate, Nutella and Frangelico in a medium saucepan over low heat. Cook, stirring, for 5 mins or until the chocolate melts and mixture is smooth.

    4. Step 4

      Heat a large non-stick frying pan over medium-high heat. Brush with some of the melted butter. Pour 1/4 cup batter into the pan and quickly swirl to coat the base of the pan. Cook for 1-2 mins or until the edges of the crepe begin to curl and the surface is dry. Turn and cook for 1 min or until cooked through. Transfer to a plate. Repeat with remaining butter and batter.

    5. Step 5

      Use an electric mixer to whisk the white chocolate mixture and remaining cream in a clean bowl until soft peaks form. Transfer to a small serving bowl. 6. Place crepes and white chocolate cream on a serving platter. Drizzle with the Nutella sauce. Serve with hazelnuts and combined berries.