Fruit and Nutella Dessert Crepe Sushi: A Fun Sweet Treat Tips, FAQ & printable recipe

Tips for success

For the best texture, cook the crepes on medium heat and don’t rush them. The first crepe is often a test—it might not be perfect, but it will still taste great. Use a nonstick skillet and a small ladle or measuring cup to pour the batter evenly.

If you want to make the crepes ahead, you can stack them with parchment paper and refrigerate for up to 2 days. Let them come to room temperature before assembling, as cold crepes are more likely to crack.

When rolling, keep the roll tight but not so tight that the filling squishes out. Use a gentle, even pressure. For clean slices, use a very sharp knife and wipe it with a damp cloth between cuts.

If the white chocolate is too thick to drizzle, add a teaspoon of milk to thin it. You can also use a piping bag for a more controlled drizzle. Let the finished dessert sit for a few minutes so the chocolate sets slightly, making it easier to handle.

Variations

• Mixed Berry Crepe Sushi: Swap the strawberries for a mix of raspberries, blueberries, and sliced strawberries. The tartness of the berries balances the sweetness of the Nutella and white chocolate.
• Peanut Butter Banana: Replace the chocolate-hazelnut spread with peanut butter and add sliced bananas. Omit the white chocolate drizzle and instead sprinkle with chopped peanuts for a salty-sweet twist.
• Mango Coconut: Use mango slices instead of strawberries and bananas. Spread with a coconut-flavored chocolate spread or add a sprinkle of shredded coconut inside the roll. Top with toasted coconut flakes instead of pistachios.
• S'mores Crepe Sushi: Spread chocolate-hazelnut spread over the crepes, add mini marshmallows and graham cracker crumbs, then roll and slice. Briefly torch the marshmallows before serving for a campfire flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days. Let come to room temperature before serving for best flavor.

Freezer

Freeze assembled, un-drizzled crepe sushi in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

Thaw in the refrigerator overnight, then drizzle with white chocolate and pistachios just before serving. No reheating needed.

Store any leftover crepe sushi in an airtight container in the refrigerator for up to 2 days. The crepes may soften slightly, but the flavor will remain. To keep the texture as fresh as possible, wait to drizzle the white chocolate and sprinkle the pistachios until just before serving. If storing assembled pieces, place a sheet of parchment paper between layers to prevent sticking.

You can make the crepes up to 2 days ahead and keep them refrigerated, stacked with parchment paper. The filling can also be prepared in advance: slice the strawberries and peel the bananas, but keep them in separate containers to avoid browning.

Assemble the rolls no more than a few hours before serving to keep the crepes from getting soggy. The white chocolate drizzle is best added right before serving.

Serving ideas

Serve the crepe sushi on a large platter, arranged in a single layer or in a fan pattern. The colorful spiral cross-sections are the star, so place them cut side up. This dessert is perfect for parties, brunches, or any gathering where you want something visually impressive. It’s also a great activity for kids, who can help spread the Nutella and arrange the fruit.

For a more elegant presentation, you can dust the platter with cocoa powder or powdered sugar before arranging the pieces. Serve with extra chocolate-hazelnut spread on the side for dipping.

The combination of chocolate, hazelnut, and fresh fruit is universally loved, and the sushi-style format makes it easy to grab and enjoy. Pair it with coffee or a glass of cold milk for a delightful treat.

Frequently asked questions

Recipe card

Fruit and Nutella Dessert Crepe Sushi: A Fun Sweet Treat

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
• 2 tbsp granulated sugar
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 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, chopped

Instructions

1. In a large mixing bowl, whisk together the milk, eggs, flour, cocoa powder, sugar, oil, and vanilla extract until the batter is smooth and thin, with no lumps. Let the batter rest for 5 minutes while you heat the skillet.
2. Place an 8-inch nonstick skillet over medium heat and brush with a little melted butter. Pour about 1/4 cup of batter into the center, tilting the pan to spread it into a thin, even circle. Cook for 1 minute, until the edges look set and the bottom is lightly browned. Flip and cook for 1 minute more. 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 evenly edge-to-edge. Arrange sliced strawberries in a single layer over the spread, then place a whole peeled banana along one edge. Roll the crepe tightly into a cylinder, like a sushi maki roll.
4. Using a sharp knife, slice the rolled crepe into 1-inch thick rounds, wiping the knife clean between cuts if needed. Arrange the pieces on a serving platter, cut side up, so the colorful filling is visible.
5. Melt the white chocolate chips in a small saucepan over low heat or in the microwave in 20-second bursts, stirring until smooth. Drizzle the melted white chocolate over the crepe sushi pieces, then sprinkle with chopped pistachios. Serve immediately.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

9 g

Carbohydrates

58 g

Fat

18 g

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