Why You’ll Love This Recipe
These crepes are the perfect blend of soft, buttery texture and rich, chocolate-hazelnut flavor. The combination of bananas and Nutella is a crowd-pleasing favorite, and making them at home is easier than you might think. You can prepare the batter ahead of time, and each crepe cooks in just minutes. Whether you’re hosting brunch or enjoying a quiet morning, these crepes make any day feel special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Eggs
- Milk
- Water
- Melted butter
- Salt
- Sugar (optional, for a slightly sweet crepe)
- Nutella
- Bananas (sliced)
- Optional toppings: powdered sugar, whipped cream, chopped nuts, chocolate drizzle
Directions
- In a mixing bowl, whisk together flour, eggs, milk, water, melted butter, salt, and sugar (if using) until smooth. Let the batter rest for at least 30 minutes.
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease it.
- Pour a small amount of batter into the pan and swirl to coat the bottom evenly.
- Cook for about 1–2 minutes until the edges lift slightly, then flip and cook for another 30 seconds.
- Transfer the crepe to a plate and repeat with the remaining batter.
- Spread a layer of Nutella over one side of each crepe, add banana slices, and fold or roll the crepe as desired.
- Top with powdered sugar, whipped cream, or any other toppings before serving.
Servings and timing
This recipe makes about 8–10 crepes and takes approximately 45 minutes total, including 10 minutes for prep, 5 minutes for resting the batter, and 30 minutes for cooking and assembling.
Variations
- Strawberry Nutella Crepes: Swap bananas for fresh strawberries or use a mix of both.
- Peanut Butter Twist: Add a layer of peanut butter before the Nutella.
- Crepes with Ice Cream: Serve warm crepes with a scoop of vanilla or chocolate ice cream for dessert.
- Nut-Free Version: Use a chocolate spread alternative if avoiding nuts.
- Gluten-Free Crepes: Substitute with a gluten-free flour blend.
Storage/Reheating
Store leftover crepes (without filling) in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick skillet or microwave briefly until warm. Filled crepes are best enjoyed fresh, but can be stored wrapped in the fridge for one day and gently reheated.
FAQs
Can I make the batter ahead of time?
Yes, crepe batter can be made up to 24 hours in advance and stored in the refrigerator.
Do I need a special crepe pan?
No, a regular non-stick skillet works just fine as long as it’s well-greased and heated evenly.
Can I freeze crepes?
Yes, unfilled crepes can be frozen with parchment paper between each and stored in a freezer bag for up to 2 months.
How do I keep crepes warm while cooking the rest?
Stack them on a plate and cover with foil or a clean kitchen towel to retain heat.
Can I use a blender to make the batter?
Yes, blending the batter helps remove lumps and creates a smooth consistency.
How do I prevent my crepes from tearing?
Make sure your pan is properly greased and hot, and use the right amount of batter—just enough to coat the pan.
Is there a vegan version of these crepes?
Yes, use a plant-based milk, egg substitute, and vegan butter or oil in the batter. Use a dairy-free chocolate spread as well.
Can I serve these crepes cold?
Yes, they’re delicious both warm and chilled, depending on your preference.
What toppings go best with Banana Nutella Crepes?
Powdered sugar, whipped cream, chopped hazelnuts, chocolate drizzle, or a scoop of ice cream are all great options.
Can I make mini crepes for a party?
Yes, use a smaller pan or pour less batter for bite-sized versions—perfect for brunch platters or dessert bars.
Conclusion
Banana Nutella Crepes are a simple yet luxurious treat that brings together the best of breakfast and dessert. With their light texture and rich, sweet filling, these crepes are always a hit with both kids and adults. Whether you serve them plain or dressed up with toppings, they’re sure to make any meal feel extra special.
PrintBanana Nutella Crepes
Banana Nutella Crepes are soft, thin crepes filled with creamy Nutella and fresh banana slices. This simple yet indulgent recipe is perfect for breakfast, brunch, or dessert and can be dressed up with a variety of toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8–10 crepes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- 1 tablespoon sugar (optional)
- 1/2 cup Nutella (or more, to taste)
- 2–3 ripe bananas, sliced
- Optional toppings: powdered sugar, whipped cream, chopped nuts, chocolate drizzle
Instructions
- In a mixing bowl, whisk together flour, eggs, milk, water, melted butter, salt, and sugar (if using) until smooth. Let the batter rest for at least 30 minutes.
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or cooking spray.
- Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly.
- Cook for 1–2 minutes until the edges begin to lift and the bottom is lightly golden. Flip and cook for another 30 seconds.
- Transfer the cooked crepe to a plate and repeat with the remaining batter.
- Spread Nutella over half of each crepe, top with banana slices, and fold or roll as desired.
- Top with powdered sugar, whipped cream, or other optional toppings and serve warm.
Notes
- Letting the batter rest helps create tender, thin crepes.
- Crepes can be made ahead and reheated before filling.
- Use a blender to quickly create a smooth batter with no lumps.
- Store unfilled crepes in the fridge or freezer for future use.
Nutrition
- Serving Size: 1 crepe
- Calories: 230
- Sugar: 15g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
