Fresh Fruit and Nutella Chocolate Crepe Sushi

Imagine all the fun of sushi rolling, but with chocolate crepes, hazelnut spread, and fresh fruit. These crepe sushi rolls are a playful dessert that looks impressive on a platter and tastes even better.

Thin, tender chocolate crepes hug a creamy Nutella filling, juicy strawberries, and sweet banana, then get sliced into neat rounds. A drizzle of white chocolate and a sprinkle of pistachios add a finishing touch that makes every bite irresistible. Perfect for parties, brunches, or a creative family dessert.

This recipe turns classic crepes into a show-stopping dessert inspired by sushi. A simple blender batter makes dark chocolate crepes that are cooked in minutes, then spread with chocolate-hazelnut spread and filled with fresh fruit. The rolls are sliced into bite-sized pieces, just like maki, and finished with white chocolate and pistachios.

The contrast of soft crepe, creamy spread, and juicy fruit is pure magic. Serve these as a fun weekend treat or a conversation-starting party dessert. Each piece is a little parcel of chocolate and fruit that everyone will reach for.

Ingredients

Why this recipe works

The crepe batter is made in a blender, which ensures a perfectly smooth, lump-free texture every time. Blending also incorporates air, making the crepes light and tender.

The addition of cocoa powder gives them a rich chocolate flavor without making them heavy. Cooking each crepe for just one minute per side keeps them soft and pliable, ideal for rolling.

Rolling the crepes tightly, like sushi, creates a neat spiral that holds the filling in place. Slicing with a sharp knife gives clean edges and beautiful cross-sections.

The white chocolate drizzle adds a sweet, creamy contrast to the dark crepes, while pistachios provide a subtle crunch. This method is simple, reliable, and yields a dessert that looks professionally made.

Notes and substitutions

Use whole milk for the richest crepes, but any milk will work. The chocolate-hazelnut spread should be at room temperature for easy spreading. Choose strawberries that are ripe but still firm, and bananas that are yellow with no green. For the topping, use good-quality white chocolate chips that melt smoothly.

A non-stick skillet is essential for crepes; an 8-inch pan is ideal for this recipe. If you don't have a blender, whisk the batter vigorously by hand, but strain it to remove any lumps. The melted butter for the pan can be brushed on with a pastry brush or a paper towel. You can also use a crepe maker if you have one.

• whole milk: Any milk (2%, almond, oat) can replace whole milk; the crepes will be slightly less rich.
• all-purpose flour: A gluten-free all-purpose flour blend works if substituted 1:1, but the crepes may be more delicate.
• chocolate-hazelnut spread: Use any chocolate spread, or make a homemade version with hazelnuts and dark chocolate.
• white chocolate chips: Melted dark or milk chocolate can replace white chocolate for the drizzle.

Equipment

• Blender
• 8-inch non-stick skillet
• Spatula
• Sharp knife
• Cutting board
• Serving platter
• Small bowl for melted chocolate