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Italian Chestnut Crepes with Nutella Cream filling

Italian Chestnut Crepes with Nutella Cream filling {gluten free}

These delicious gluten free crepes are made unique with the addition of Chestnut Flour and ground cinnamon, making them a perfect to wrap around Whipped Nutella Cream. The feeling is light, airy and full of chocolate-hazelnut flavor. While working at high heat one needs to give full attention to the quick-cooking crepes and be ready to spread batter quickly and flip them fast!
Course Dessert
Cuisine American
Keyword crepes with nutella filling, gluten-free crepes, italian chestnut flour crepes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 -10 crepes; filling for 8 crepes
Calories 594kcal
Author Toni Dash


For the Crepes:

  • 2/3 cup Chestnut Flour
  • 1 1/3 cups All Purpose Gluten Free flour blend (I used King Arthur GF Blend)
  • 1 cup Whole Milk
  • 1 cup Water
  • 2 Eggs , room temperature
  • 1 tablespoon unsalted Butter , melted
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon ground Cinnamon

For the Nutella Cream filling:

  • 1 cup Nutella
  • 2 cups heavy Whipping Cream (plus additional whipping cream for topping the crepes)


For Making the Crepes:

  • In a large mixing bowl, whisk together the flours, milk, water, eggs, butter, salt and cinnamon. Allow to sit for 10 minutes._Note: the batter should be like a thick liquid NOT a batter. If it becomes too thick gradually add some more water or milk, whisking to thin the batter._
  • Using a heavy, non-stick 8 or 9 inch skillet (treated with non stick spray) over high heat, pour 1/3 cup of crepe batter into the hot skillet. Quickly swirl to cover the bottom of the pan or smooth with a high-heat tolerant spatula to cover the bottom of the pan. As crepe begins to cook (you will note the color and texture changing to look drier), in about 1-2 minutes, flip crepe over with a spatula to finish cooking on opposite side (usually less than 1 minute). They will be a light brown and begin to turn golden when done.
  • Allow crepes to cool to room temperature. Fill with desired filling (Nutella Cream instructions below). Note: once crepes have cooled, they can be stacked with wax paper between each one, and sealed in an air tight container or plastic wrap for a few days in the refrigerator. They can also be frozen for future use.

For Making the Nutella Cream filling:

  • Using a mixer beat Nutella in a large bowl until it becomes light and airy (about 2 minutes). Pour whipping cream into whipped Nutella and beat on high until the mixture is fully combined and stiff (does not need to make stiff peaks); about 4-5 minutes (time may vary by altitude and humidity).
  • Fill each crepe with ½ cup of Nutella cream, making a thick line down the middle of a crepe then rolling it closed. Top with additional plain whipped cream and a sprinkle of cinnamon if desired.


The basic proportions for the Nutella cream filling are ¼ cup Nutella and ½ whipped cream (makes a volume of 1 cup when complete) per 2 crepes. You can scale the amount of your batch accordingly using these basic measurements.


Calories: 594kcal | Carbohydrates: 56g | Protein: 8g | Fat: 38g | Saturated Fat: 26g | Cholesterol: 129mg | Sodium: 146mg | Potassium: 252mg | Fiber: 5g | Sugar: 26g | Vitamin A: 1040IU | Vitamin C: 7.6mg | Calcium: 140mg | Iron: 3.2mg