Nutella Fruit Crepe Sushi with White Chocolate Drizzle Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the crepe sushi the same day you make it. The crepes are most pliable when fresh, and the fruit stays crisp.

If you need to make ahead, assemble the rolls but wait to slice and drizzle until just before serving. Keep the rolls wrapped in plastic wrap in the refrigerator for up to a few hours.

To get clean slices, use a serrated knife and a gentle sawing motion. Wipe the blade between cuts to remove any filling.

If the Nutella is too thick to spread, warm it slightly in the microwave for a few seconds. You can also add a teaspoon of milk to thin it. For an extra touch, serve with a side of extra Nutella for dipping.

Variations

• Berry Bliss: Swap the strawberries and bananas for a mix of raspberries, blueberries, and sliced kiwi. Use a white chocolate spread or cream cheese frosting instead of Nutella for a different flavor.
• Chocolate Lover's: Add a layer of chocolate ganache or melted dark chocolate over the Nutella. Sprinkle chocolate shavings on top instead of pistachios. Use chocolate crepes for an extra chocolate hit.
• Tropical Twist: Use sliced mango, pineapple, and shredded coconut in place of strawberries and bananas. Drizzle with a coconut glaze or white chocolate. Top with toasted coconut flakes.
• Peanut Butter Delight: Replace Nutella with peanut butter or a peanut butter-chocolate spread. Add sliced apples or pears for crunch. Top with chopped peanuts and a drizzle of chocolate sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days. Keep the white chocolate and pistachios separate if possible to maintain crunch.

Freezer

Freeze the un-sliced rolls, wrapped tightly in plastic wrap, for up to 1 month. Thaw in the refrigerator before slicing. The texture may soften slightly.

Reheat

Crepe sushi is best served cold or at room temperature.

Store 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. Keep the white chocolate drizzle and pistachios separate if storing, and add them just before serving to maintain their texture.

The crepes can be made up to 2 days ahead and stored in the refrigerator, layered with parchment paper. The rolls can be assembled a few hours ahead and kept refrigerated, tightly wrapped. Slice and finish with white chocolate and pistachios just before serving.

Serving ideas

Serve the crepe sushi as a dessert platter for parties, brunch, or a fun family treat. Arrange the pieces on a large plate or wooden board, cut side up, so the colorful spirals are visible.

The white chocolate drizzle and pistachios add a festive touch. Pair with fresh berries or a scoop of vanilla ice cream for an extra indulgence.

For a more elegant presentation, serve on individual plates with a dusting of powdered sugar or cocoa powder. You can also add a few mint leaves for color.

The crepe sushi is best enjoyed immediately, while the crepes are soft and the fruit is fresh. It's a versatile dessert that can be adapted with different fruits or spreads.

Frequently asked questions

Recipe card

Nutella Fruit Crepe Sushi with White Chocolate Drizzle

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 2 cups 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
• 1/2 cup chocolate-hazelnut spread
• 1 cup fresh strawberries, hulled and sliced
• 2 ripe bananas, peeled
• 1/2 cup white chocolate chips
• 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. Whisk until the batter is smooth and thin, with no lumps. Let the batter rest for 5 minutes while you prepare the filling.
2. Heat a nonstick skillet over medium heat. Lightly grease with a little oil or butter. Pour about 1/4 cup of batter into the center, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges lift and the bottom is set. Flip and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter.
3. Place one crepe on a clean work surface. Spread a thin layer of chocolate-hazelnut spread over the entire surface. Arrange strawberry slices and banana pieces in a line across the bottom edge. Roll the crepe tightly into a cylinder, like a sushi roll. Repeat with remaining crepes and filling.
4. Using a sharp knife, slice each roll into 1-inch pieces. Arrange the pieces on a serving plate, cut side up. Drizzle with melted white chocolate and sprinkle with chopped pistachios. Serve immediately.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

480

Protein

10 g

Carbohydrates

62 g

Fat

22 g

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