Chocolate Crepe Sushi with Fruit and Nutella

This chocolate crepe sushi turns a classic dessert into a playful, shareable treat. Thin cocoa crepes are spread with Nutella, layered with fresh strawberries and bananas, then rolled into tight cylinders and sliced into bite-sized rounds.

A drizzle of melted white chocolate and a sprinkle of crushed pistachios add a finishing touch that looks as impressive as it tastes. The contrast of tender crepe, creamy spread, and juicy fruit makes every piece irresistible.

Crepe sushi is a creative twist on the French classic, borrowing the roll-and-slice technique from Japanese maki. The result is a platter of pretty, portable desserts that are easy to pick up with chopsticks or fingers.

This version uses a chocolate crepe base, a generous smear of chocolate-hazelnut spread, and a bright filling of strawberries and bananas. The white chocolate drizzle and pistachio crunch elevate it from simple to special. Whether served as a party centerpiece or an afternoon treat, these rolls are sure to disappear quickly.

Ingredients

Why this recipe works

The crepe batter is blended until perfectly smooth, which creates a delicate, tender texture that rolls without cracking. Using a nonstick skillet and medium heat ensures even browning and easy flipping. The thin crepes are flexible enough to wrap around the filling without tearing, making them ideal for tight rolling.

Rolling the filled crepes tightly is the key to clean, neat slices. A snug roll holds the fruit in place and produces a beautiful spiral pattern when cut.

Chilling the rolls for a few minutes before slicing helps them firm up, but this recipe skips that step for speed. The result is a dessert that looks intricate but comes together with minimal effort.

Notes and substitutions

Use ripe but firm bananas so they hold their shape when sliced. Hull and thinly slice the strawberries so they lie flat and roll easily.

The chocolate-hazelnut spread should be at room temperature for easy spreading; if it is too stiff, warm it briefly in the microwave. Whole milk gives the crepes a richer flavor, but any milk works.

A 10-inch nonstick skillet is ideal for making crepes of the right size. A blender ensures a lump-free batter, but a whisk and bowl work too — just whisk thoroughly. For the cleanest cuts, use a sharp chef's knife or a serrated knife. If the crepes stick to the pan, brush the skillet lightly with oil between batches.

• whole milk: Any milk (2%, 1%, or plant-based) works; the crepes may be slightly less rich.
• chocolate-hazelnut spread: Use any chocolate spread or a layer of melted dark chocolate for a different flavor.
• white chocolate chips: Melted dark or milk chocolate can replace the white chocolate drizzle.
• pistachios: Skip the pistachios or use finely chopped almonds or hazelnuts.

Equipment

• Blender
• 10-inch nonstick skillet
• Spatula
• Sharp knife
• Cutting board
• Serving platter
• Small microwave-safe bowl