Nutella Fruit Crepe Sushi with White Chocolate Drizzle

This fruit and Nutella dessert crepe sushi is a playful twist on classic crepes. Thin chocolate crepes are spread with rich chocolate-hazelnut spread, filled with fresh strawberries and bananas, then rolled into tight cylinders and sliced into bite-sized sushi pieces.

A drizzle of melted white chocolate and a sprinkle of crushed pistachios finish each piece with extra sweetness and crunch. The combination of soft crepe, creamy filling, and juicy fruit makes every bite irresistible.

Crepe sushi takes everything you love about crepes and turns it into a fun, shareable dessert. The chocolate crepes are tender and slightly sweet, providing a perfect wrapper for the creamy Nutella and fresh fruit.

Rolling them tightly and slicing them into rounds reveals a beautiful spiral pattern that looks impressive on any dessert table.

The white chocolate drizzle and pistachios add a finishing touch that elevates the presentation and adds texture. This recipe comes together quickly with simple ingredients, making it a great choice for a weekend treat or a special occasion. Serve it as is or with a scoop of vanilla ice cream for extra indulgence.

Ingredients

Why this recipe works

The crepe batter is intentionally thin, which creates delicate, pliable crepes that roll easily without cracking. Using a nonstick skillet and swirling the batter thinly ensures even cooking and a soft texture. The cocoa powder gives the crepes a deep chocolate flavor that pairs beautifully with the sweet filling.

Rolling the filled crepes tightly, like sushi, compacts the layers so that when sliced, each piece holds its shape and shows a beautiful cross-section.

Chilling the rolls briefly before slicing helps the filling set and makes cutting cleaner. The contrast of textures—soft crepe, creamy spread, juicy fruit, and crunchy pistachios—makes every bite satisfying.

Notes and substitutions

Use ripe but firm bananas so they hold their shape when rolled. Strawberries should be hulled and sliced thinly to avoid bulging in the roll. Chocolate-hazelnut spread is the classic choice, but any chocolate spread will work. For a lighter version, you can use a thin layer of jam or fresh fruit puree.

A 10-inch nonstick skillet is ideal for making crepes. If you don't have a crepe pan, a regular skillet works fine. Be sure to whisk the batter thoroughly to avoid lumps. Letting the batter rest for a few minutes allows the flour to hydrate, resulting in more tender crepes. Use a sharp knife for slicing to get clean edges.

• chocolate-hazelnut spread: Use any chocolate spread or melted chocolate mixed with a little cream.
• fresh strawberries: Frozen strawberries (thawed and patted dry) or raspberries work well.
• white chocolate chips: Milk chocolate or dark chocolate can replace white chocolate.
• pistachios: Chopped almonds, hazelnuts, or shredded coconut for topping.

Equipment

• Mixing bowl
• Whisk
• Nonstick skillet or crepe pan
• Spatula
• Sharp knife
• Cutting board
• Small microwave-safe bowl