Chocolate Crepe Sushi with Fruit and Nutella Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the crepe sushi the same day it is made. The crepes soften as they sit, so the rolls are most appealing within a few hours.

If you want to prep ahead, make the crepes and store them in the refrigerator for up to two days, then fill and slice just before serving. The white chocolate drizzle is best added at the last minute so it stays glossy.

When slicing the rolls, use a very sharp knife and a gentle sawing motion. For perfectly round pieces, chill the filled rolls in the freezer for 10 minutes before slicing.

This firms up the spread and makes cutting easier. If the white chocolate thickens while you work, rewarm it in the microwave for 10 seconds. Add a tiny bit of oil if needed to restore a pourable consistency.

Variations

• Berry Bliss: Replace the bananas with an equal amount of fresh raspberries or blackberries. The tartness of the berries balances the sweetness of the chocolate spread. Slice large berries in half so they roll easily.
• Mango Coconut: Swap the strawberries and bananas for ripe mango slices. Omit the pistachios and sprinkle with toasted coconut flakes instead. The tropical flavors pair beautifully with white chocolate.
• Peanut Butter Banana: Spread a thin layer of peanut butter over the chocolate-hazelnut spread before adding the fruit. Use only bananas as the fruit and top with chopped peanuts. This version is extra rich and satisfying.
• Matcha White Chocolate: Use plain crepes instead of chocolate ones, and spread with white chocolate ganache. Fill with strawberries and kiwi slices, then drizzle with matcha white chocolate. The green and red colors are striking.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 1 day. The crepes will soften, but the flavor remains good. Reheat gently if desired.

Freezer

Freeze unfilled crepes for up to 1 month. Thaw in the refrigerator overnight before using. Do not freeze filled rolls.

Reheat

Crepes are best served at room temperature. If reheating, warm them briefly in a dry skillet for a few seconds per side to restore flexibility.

Store leftover crepe sushi in an airtight container in the refrigerator for up to 1 day. The crepes will soften, but the flavor remains good. If the white chocolate drizzle sets, that is fine — it will still taste delicious. For best quality, eat leftovers within 24 hours.

The crepes can be made up to 2 days ahead. Stack them with parchment paper, wrap tightly in plastic wrap, and refrigerate. Let them come to room temperature before filling. The filling and toppings can be prepared a few hours ahead, but the rolls should be assembled and sliced just before serving to maintain the best texture.

Serving ideas

Arrange the crepe sushi on a large platter, cut side up, in neat rows or a circular pattern. Drizzle with white chocolate and sprinkle with pistachios just before serving.

Provide chopsticks for a fun touch, but toothpicks or fingers work just as well. This dessert is perfect for parties, brunches, or a playful after-dinner treat.

For a more elegant presentation, dust the platter with a little cocoa powder or powdered sugar before arranging the sushi. You can also add a few whole strawberries or mint leaves as a garnish.

The contrast of dark chocolate, red fruit, and green pistachios makes a beautiful centerpiece. Serve with coffee, tea, or a glass of cold milk.

Frequently asked questions

Recipe card

Chocolate Crepe Sushi with Fruit and Nutella

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 2 cups whole milk
• 3 large eggs
• 1 1/2 cups all-purpose flour
• 1 tbsp unsweetened cocoa powder
• 3 tbsp granulated sugar
• 3 tbsp vegetable oil
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chocolate-hazelnut spread
• 1 cup fresh strawberries, hulled and thinly sliced
• 2 medium ripe bananas, peeled and thinly sliced
• 1/2 cup white chocolate chips
• 1/4 cup shelled pistachios, finely chopped

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

410

Protein

8 g

Carbohydrates

52 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.