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

Tips for success

For the best texture, serve the crepe sushi the same day they are made. The crepes can be cooked ahead and stored in the refrigerator, but they are easier to roll when fresh.

If the crepes crack when rolling, they may be too dry; brush them lightly with milk or water to soften. Use a serrated knife for slicing to avoid crushing the rolls.

To make the white chocolate drizzle extra smooth, add a teaspoon of vegetable oil or coconut oil when melting. This helps it flow more easily and sets with a nice shine.

If you prefer a darker look, use melted dark chocolate instead. For a decorative touch, sprinkle a few extra strawberry slices or banana coins on top before serving.

Variations

• Berry Bliss: Replace the strawberries with a mix of raspberries and blueberries. Use a raspberry jam spread instead of Nutella for a tangy twist. Top with melted dark chocolate and freeze-dried raspberry pieces.
• Tropical Sunset: Swap the bananas for mango slices and use pineapple instead of strawberries. Spread with a coconut-chocolate spread or add shredded coconut to the filling. Drizzle with white chocolate and toasted coconut flakes.
• Peanut Butter Cup: Spread a layer of peanut butter over the crepe before adding the chocolate-hazelnut spread. Use sliced apples instead of bananas, and top with crushed peanuts and a drizzle of melted milk chocolate.
• Mint Chocolate: Add a few drops of peppermint extract to the crepe batter. Fill with chocolate-hazelnut spread and sliced strawberries. Drizzle with white chocolate and crushed chocolate mint candies.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days. The crepes may soften, but the flavor remains.

Freezer

Freeze the assembled, unsliced rolls for up to 1 month. Wrap tightly in plastic wrap and then foil. Thaw in the refrigerator before slicing and serving.

Reheat

Crepe sushi is best served at room temperature or chilled. If you prefer warm, microwave individual pieces for 5-10 seconds, but the fruit may soften.

Store leftover crepe sushi in an airtight container in the refrigerator for up to 2 days. The crepes may soften slightly, but they will still taste delicious. Keep the white chocolate drizzle and pistachios on the rolls; they will hold up well. For best results, bring to room temperature for 10 minutes before serving.

The crepes can be made up to 2 days ahead and stored stacked between parchment paper in the refrigerator. The filling can be prepared a day ahead: slice the strawberries and bananas, and keep them in separate containers.

Assemble the rolls up to 4 hours before serving, but wait to add the white chocolate and pistachios until just before serving to keep them crisp.

Serving ideas

Arrange the crepe sushi on a large platter or wooden board, cut-side up, so the colorful spirals are visible. Serve with extra chocolate-hazelnut spread on the side for dipping, if desired.

These are best enjoyed with chopsticks or fingers, just like sushi. They make a delightful centerpiece for a dessert party or a fun weekend treat.

Pair the crepe sushi with a glass of cold milk, coffee, or a fruity sparkling drink. The combination of chocolate, hazelnut, and fresh fruit is universally loved. For a more elegant presentation, dust with powdered sugar or cocoa powder just before serving. Each piece is a bite-sized indulgence that disappears quickly.

Frequently asked questions

Recipe card

Fresh Fruit and Nutella Chocolate Crepe Sushi

Prep 20 minCook 20 minTotal 40 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
• 2 tbsp unsalted butter, melted (for the pan)
• 1 cup chocolate-hazelnut spread (such as Nutella)
• 1 cup fresh strawberries, hulled and sliced
• 2 ripe bananas, peeled
• 1/2 cup white chocolate chips, melted
• 1/4 cup shelled pistachios, finely chopped

Instructions

1. Combine the milk, eggs, flour, cocoa powder, sugar, oil, vanilla, and salt in a blender. Blend on high until the mixture is completely smooth, about 30 seconds. Scrape down the sides if needed. The batter should be pourable and about the consistency of heavy cream. Let it rest for 5 minutes while the skillet heats.
2. Place a non-stick skillet over medium heat and brush lightly with melted butter. Pour about 1/4 cup of batter into the center, then swirl to coat the bottom evenly. Cook for 1 minute, until the edges look dry and the bottom is set. Flip and cook for another minute. Transfer to a plate and repeat with the remaining batter, brushing the pan with butter as needed.
3. Lay one crepe on a clean work surface. Spread a generous layer of chocolate-hazelnut spread over the entire surface, leaving a 1/2-inch border at the top edge. Arrange sliced strawberries and whole bananas in a line along the bottom edge. Roll the crepe tightly away from you, like a sushi maki roll, pressing gently to keep the filling snug.
4. Using a sharp knife, trim the ends of each roll, then slice into 1-inch thick rounds. Wipe the knife clean between cuts for neat edges. Arrange the slices cut-side up on a serving platter.
5. Drizzle the melted white chocolate over the crepe sushi pieces in a zigzag pattern. Sprinkle with the chopped pistachios. Serve immediately while the chocolate is still glossy.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

52 g

Fat

20 g

Fiber

3 g

Sugar

28 g

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