Fruit and Nutella Dessert Crepe Sushi: A Fun Sweet Treat

This fruit and Nutella dessert crepe sushi turns a classic sweet into a playful, shareable treat. Thin chocolate crepes are spread with Nutella, layered with fresh strawberries and bananas, then rolled tight and sliced into neat sushi-style rounds. A drizzle of white chocolate and a sprinkle of pistachios add a finishing touch that makes every piece look as good as it tastes. It’s a fun project for a weekend dessert or a party platter that will have everyone reaching for more.

Dessert crepe sushi is exactly what it sounds like: all the fun of sushi rolling, but with sweet ingredients. The crepes are made from a simple batter of milk, eggs, flour, cocoa, sugar, and vanilla, cooked until tender and pliable. Then they’re filled with a thick layer of chocolate-hazelnut spread, lined with strawberries and bananas, and rolled into tight cylinders.

Slicing the rolls into rounds reveals a beautiful spiral of chocolate and fruit. This recipe is straightforward and forgiving, making it a great choice for cooks of any skill level. The result is a dessert that’s both impressive and delicious, perfect for parties, holidays, or any day that calls for something special.

Ingredients

Why this recipe works

The method for this recipe is built around two key techniques that guarantee success. First, the crepe batter is whisked until perfectly smooth and thin, which creates crepes that are delicate yet sturdy enough to hold a generous filling without tearing.

The thinness of the crepes is crucial: it allows them to roll tightly without cracking, and it keeps the texture light so the dessert doesn’t feel heavy. The batter’s consistency is also what gives the finished sushi pieces their neat, compact shape.

Second, the assembly follows the same logic as making sushi maki. Spreading the chocolate-hazelnut filling edge-to-edge ensures every bite has flavor, while the banana acts as a structural core that keeps the roll round and stable.

Slicing with a sharp knife prevents the filling from squishing out, and the result is clean, photogenic pieces that hold together beautifully on the plate. This technique is simple but effective, turning a few basic ingredients into a dessert that looks like it came from a professional pastry kitchen.

Notes and substitutions

For the crepes, whole milk gives the richest flavor, but any milk you have on hand will work. The eggs are essential for structure, so don’t skip them. Use a good-quality cocoa powder for a deep chocolate taste, and make sure the batter is lump-free—a quick whisk or even a blender will do the job. The chocolate-hazelnut spread should be at room temperature so it spreads easily without tearing the crepes. If it’s too thick, warm it briefly in the microwave.

When it comes to the fruit, ripe but firm bananas are best because they hold their shape during rolling and slicing. Strawberries should be hulled and sliced thinly so they lie flat. The white chocolate drizzle is optional but highly recommended—it adds sweetness and a pretty finish.

Pistachios add a pleasant crunch and a pop of green color. If you don’t have pistachios, any nut or even shredded coconut can be used. This recipe is flexible, so feel free to adapt the filling to your taste.

• whole milk: Any milk (2%, 1%, or plant-based) works; the crepes will be slightly less rich but still tender.
• chocolate-hazelnut spread: Use any chocolate spread, or make a quick filling with melted dark chocolate and heavy cream.
• white chocolate chips: Melt semi-sweet or milk chocolate chips for a different drizzle.
• pistachios: Chopped hazelnuts, almonds, or shredded coconut make a great substitute.

Equipment

• Mixing bowl
• Whisk
• 8-inch nonstick skillet
• Spatula
• Sharp knife
• Cutting board
• Serving platter
• Small saucepan (for melting chocolate)