Chocolate Crepe Sushi with Fruit and Nutella Step-by-step instructions

Before you start

Before cooking, measure all the ingredients and have them ready. Hull and slice the strawberries, peel and slice the bananas, and chop the pistachios. Set out the chocolate-hazelnut spread so it can soften to room temperature.

Line a plate with parchment paper for stacking the cooked crepes. Have a clean work surface ready for rolling. If using a blender, make sure it is dry and clean. The batter comes together in minutes, so having everything prepped makes the process smooth and enjoyable.

Instructions

Make and Cook the Crepes

1. 1Make the Crepe Batter
   In a blender, combine the milk, eggs, flour, cocoa powder, sugar, oil, vanilla, and salt. Blend on high until the mixture is completely smooth, about 30 seconds. Scrape down the sides if needed and blend again briefly. The batter should be the consistency of heavy cream. Let it rest for 5 minutes while the skillet heats.
   Look for The batter is silky and free of lumps; it coats the back of a spoon.
   Tip Resting the batter allows the flour to hydrate and results in more tender crepes.
2. 2Cook the Crepes
   Heat a 10-inch nonstick skillet over medium heat. Lightly brush with oil if needed. Pour about 1/4 cup of batter into the center and quickly swirl to coat the bottom evenly. Cook for 1 to 2 minutes until the edges look dry and the crepe is set. Flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking the crepes with parchment between them.
   Look for The crepe is lightly browned in spots and flexible, not crispy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Keep the heat medium so the crepes cook through without scorching.

The batter is smooth and pourable, like heavy cream. The first crepe should be golden on both sides, flexible, and fully set. If it tears, the batter may need a splash more milk. Cook the remaining crepes, stacking them with parchment to prevent sticking. The kitchen smells of chocolate and vanilla. You should have 8 to 10 crepes ready for filling.

Fill, Roll, and Slice

3. 3Fill and Roll the Crepes
   Place one cooled crepe on a clean surface. Spread a thin, even layer of chocolate-hazelnut spread over the entire surface, leaving a 1/2-inch border at the top edge. Arrange a line of strawberry slices and banana slices along the bottom edge of the crepe, about 1 inch from the edge. Roll the crepe tightly away from you, tucking the filling as you go, until you have a snug cylinder. Repeat with the remaining crepes and filling.
   Look for The roll is tight and the filling stays enclosed; the seam is on the bottom.
   Tip Don't overfill — too much fruit makes the roll difficult to slice cleanly.
4. 4Slice into Sushi Rounds
   Using a sharp knife, trim the ragged ends of each roll. Slice each roll into 1-inch thick rounds, using a gentle sawing motion. Wipe the knife clean between cuts if needed. Arrange the rounds on a serving platter, cut side up, leaving a little space between each piece.
   Look for The rounds hold their shape and show a spiral of crepe, spread, and fruit.
   Tip A very sharp knife gives the cleanest cuts; a serrated knife also works well.

The filled crepes are rolled into tight cylinders with no gaps. When sliced, each round shows a clean spiral of chocolate crepe, hazelnut spread, and fruit. The pieces hold together without falling apart.

The fruit stays in place and the ends are neat. The platter looks colorful and inviting, with red strawberries and yellow bananas peeking through the chocolate.

Drizzle and Serve

5. 5Drizzle and Garnish
   Place the white chocolate chips in a small microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until melted and smooth. Drizzle the melted white chocolate over the arranged sushi rounds. Sprinkle the chopped pistachios over the top. Serve immediately, using chopsticks or your fingers.
   Look for The white chocolate is drizzled in thin ribbons and the pistachios add a green crunch.
   Tip If the white chocolate is too thick, stir in a teaspoon of vegetable oil to loosen it.

The white chocolate is melted and drizzled in thin, even ribbons over the sushi rounds. The pistachios are scattered evenly, adding a green crunch. The dessert looks glossy and festive, ready to be picked up with chopsticks. The aroma is sweet and nutty. Serve immediately so the crepes stay tender and the fruit remains fresh.

Common mistakes

A common mistake is overfilling the crepes, which makes rolling difficult and causes the filling to squeeze out. Stick to a thin layer of spread and a modest line of fruit.

Another issue is cooking the crepes on too high heat, which browns them too quickly and leaves the center undercooked. Use medium heat and give the pan time to heat properly. Slicing with a dull knife can crush the rolls; use a sharp knife and wipe it clean between cuts.

How to tell it’s done

The crepes are done when they are set, lightly browned in spots, and cooked through — no wet or raw spots remain. The eggs in the crepes reach a safe temperature of 160°F (71°C) when the crepes are fully cooked.

The rolls are ready when they are tight and the filling is evenly distributed. The finished dish is done when the white chocolate is drizzled and the pistachios are sprinkled on top. Serve immediately for the best texture.

• Egg dishes: 160°F (71°C) in the thickest part