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Coconut Milk Crepes with Nutella

These coconut milk crepes are perfect for your next brunch! The delicious crepe batter is made in the blender, then cooked in a pan until lightly browned and stuffed with Nutella making it fancy yet easy!
Course Breakfast
Cuisine American
Keyword breakfast, coconut milk, crepes, nutella
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 14 crepes


For Crepes:

  • 2 cups unsweetened coconut milk
  • 4 large eggs
  • 1 tsp vanilla extract or coconut extract
  • 1 1/2 tbsp granulated sugar
  • 1/2 tsp salt
  • 1 1/2 cups all purpose flour
  • 3 tbsp unsalted butter melted and cooled

To serve:

  • 1 cup Nutella



  • Add coconut milk, eggs, vanilla extract, granulated sugar, salt, flour and melted butter in the blender.
  • Blend until smooth about 20 seconds.
  • Spray an 8in skillet with nonstick cooking spray and heat the pan on medium heat.
  • Lift the pan away from the heat and pour 1/4 cup of crepe batter in the pan.Rotate the pan from side to side in circular motion until the batter forms a thin circle.
  • Cook for about 1 minute or until the crepe is lightly golden brown then flip and cook for 1 more minute.
  • Keep warm while you make the rest of the crepes.

To serve:

  • Spread 1 tbsp of Nutella on each crepe and fold in four. Serve immediately.


Recipe adapted from: I heart Naptime Cookbook