Nutella Cheesecake Crepes are such a fun way to begin any day. Quick and easy to make, you can have breakfast on the table in no time. And who doesn’t love creamy, chocolate hazelnut Nutella especially when paired with a cheesecake spread!
You can fill these crepes with anything you love – fresh fruit, whipped cream, mousse, pastry cream, jam – whatever you can imagine works. Or you can simply sprinkle them with powdered sugar and a squeeze of fresh lemon juice. Anything goes!
While you can use a regular small nonstick skillet (about 8-inch) to make these Nutella crepes, having a crepe pan makes it so much easier. I was lucky enough to win one from Anolon at an IACP event a few years ago. It works perfectly and turns out the most beautiful crepes.
Just like when you are making pancakes, don’t be surprised if the first couple of crepes aren’t perfect. It takes a few tries to figure out how to spin the batter over the pan and how long to cook them. You’ll be a pro in no time!
I made my crepes on the hottest day of the year and had to cool my cheesecake spread a little before using to firm it up a bit. Use your best guess when it comes to consistency and spreading texture.
Also, it was too hot to melt the Nutella for a drizzle or to whip up the cream for whipped cream, so my crepes are on the plain side, but still just as tasty!
I hope you give these Gluten Free Nutella Cheesecake Crepes a try soon. They are a delicious treat any time of the day – for breakfast, brunch, or dessert after dinner. Enjoy!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Gluten-Free Nutella Crepes:
- Whole milk, eggs, gluten-free all-purpose flour, sugar
- Salt, unsalted butter, cream cheese, cream, vanilla
- Powdered sugar, Nutella, fresh berries, whipped cream
Can I make the crepes in advance?
Yes, you can, about an hour or two in advance. Spread them out on parchment-lined baking sheets or between individual sheets of waxed paper or parchment circles. Because of the butter you used to cook them, they will release easily. Cover loosely with plastic or foil. I like to serve mine at room temperature, so don’t refrigerate them.
I used a whisk for the batter and my stand mixer for the cream cheese filling, but this recipe is so easy you can simply mix it by hand with a whisk and a bowl. No need to pull out your hand mixer or stand mixer, making clean up a breeze.
How to make Gluten-Free Nutella Crepes:
- Whisk together the milk, eggs, and water; mix in the flour, sugar, xanthan, and salt, whisking until smooth
- Slowly pour in the melted and cooled butter, whisking constantly; make sure there are no lumps … if you wind up with lumps, pour the batter through a sieve to remove them
- Cover and set aside at least 1 hour or up to 24 hours; beat the cream cheese until light and fluffy, scrape the sides of the bowl and stir in the sugar, then add the cream and vanilla, beating again until smooth, and set aside at room temperature
- Heat a crepe pan and coat the surface with 1/2 tsp butter; ladle 1/4 cup of the batter into the pan and tilt the pan to coat the bottom evenly
- Cook until browned on the bottom, flip, and cook another minute or until second side is lightly browned
- Place onto a square of waxed paper or parchment and lay a second sheet of paper on top of the crepe; repeat until all the batter has been cooked; place on baking sheet and cover loosely with foil or plastic wrap
- Spread each crepe with a little of the Nutella, then a dollop of the cheesecake filling; fold in half to make a half moon; tuck some sliced strawberries into each one and serve with whipped cream and fresh berries if desired
Kitchen Tools I Use to Make This Recipe (affiliate links):
- Kitchen scale
- Mixing bowls
- Crepe pan
- Silicone spatula
- Offset spatulas
- Waxed paper or parchment paper sheets
- Baking sheets
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
- 2 cups (454g) whole milk
- 4 large (200g) eggs
- 2 tbsp water
- 2 cups (240g) gluten-free all-purpose flour
- 1-1/2 tsp sugar
- 1/4 tsp xanthan gum (if your blend does not already include it)
- Pinch salt
- 4 tbsp (1/2 stick; 57g) unsalted butter, melted and cooled, plus butter for cooking
- 1 (8 oz; 227g) package cream cheese, at room temperature
- 1/3 cup (76g) heavy cream
- 1 tsp vanilla extract
- 1/2 to 3/4 cup (57g to 85g) confectioners' sugar, to taste
- Nutella, at warm room temperature
- Sliced strawberries or other fresh fruit, optional
- Whipped cream, optional
- Line two baking sheets with parchment paper and set next to the stove.
- Prepare the Crepe Batter: In a medium bowl, whisk together the milk, eggs, and 2 tbsp water. Add the gluten-free flour, sugar, xanthan, and salt and whisk until smooth. Whisking constantly, slowly pour in the melted butter and whisk until thoroughly blended. Make sure there are not any lumps in the batter.
- Cover, set aside at room temperature at least 1 hour or refrigerate up to 24 hours. The batter should be thin and very pourable; if needed, stir in 1 to 2 tbsp more water.
- Make the Cheesecake Spread: While the crepe batter is resting, in the bowl of your stand mixer or a large bowl if using a hand mixer, beat the cream cheese until light and fluffy, about 2 to 3 minutes. Add the cream and vanilla, and beat until smooth. Scrape the sides of the bowl. Stir in the sugar. Set aside at room temperature.
- Cook the Crepes: Stir the crepe batter before using to be sure nothing has settled on the bottom of the bowl.
- Heat a crepe pan or nonstick frying pan over medium heat. Add 1/2 teaspoon butter and swirl the pan until the butter melts and covers the bottom of the pan. Ladle about 1/4 cup batter (or a little more) onto the pan and immediately tilt and swirl it to cover the bottom evenly. Cook until the crepe is lightly browned underneath, about 2 minutes. The top will look dry and the edges will start to lift slightly.
- Carefully run a heatproof rubber spatula around the edges of the crepe to loosen it. Ease the spatula under the crepe in the center and flip it over and cook about 30 seconds longer until browned in spots. Turn the heat down if the pan gets too hot – I started on medium and wound up at medium-low.
- Set on the parchment-covered baking sheet. Repeat cooking the remaining batter, cooking until browned on both sides and transferring them to a baking sheet. If you need to, add another sheet of parchment and add a second layer of crepes to each sheet pan.
- If you are using a frying pan, butter it before each crepe. If using a nonstick crepe pan, re-butter as needed, every second or after up to three crepes.
- To Serve: Smear a spoonful of Nutella thinly on each crepe. Spread a thin layer of the cheesecake spread over the top. (See photo in post above.) Fold it in half to create a half circle. If making large crepes, fold in half again to make a triangle. Tuck some sliced strawberries in the top if desired.
Recipe found at www.theheritagecook.com
Amount Per Serving: Calories: 137Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 59mgCarbohydrates: 18gFiber: 1gSugar: 5gProtein: 3g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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