Whether it’s a lazy weekend morning or a special brunch with friends, this Banana Nutella Crepes Recipe is your go-to for an irresistibly sweet, yet delicate treat. With thin, golden crepes wrapped around creamy, dreamy Nutella and fresh banana slices, it’s the kind of dish that just feels like a warm hug on your plate. I love how it comes together with simple ingredients but tastes anything but basic.
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Why You’ll Love This
This Banana Nutella Crepes Recipe hits all the right notes—easy to make, irresistibly tasty, and perfect any time you want a touch of indulgence without fuss.
- Reliable Texture, Great Flavor: The batter rests just long enough to create delicate, smooth crepes that aren’t rubbery or rubbery but melt in your mouth alongside luscious Nutella.
- Crisp–Golden Finish: Cooking each crepe to a gentle golden hue ensures a slight crisp at the edges while keeping the center tender and flexible.
- Pantry-Friendly Ingredients: With basics like eggs, flour, and milk, plus Nutella and bananas for the fun part, you won’t need a special shopping trip.
- Weeknight Easy, Weekend Worthy: It’s quick enough to whip up after work but classy enough to impress on a lazy brunch day.
Ingredient Snapshot
Getting your ingredients right sets you up for success in this Banana Nutella Crepes Recipe. Fresh, ripe bananas and high-quality Nutella make all the difference when it comes to flavor and texture.
- Eggs: Use large eggs at room temperature for a silky batter and easier mixing.
- Whole milk: The fat content helps make tender crepes; avoid skim milk.
- All-purpose flour: Sift it or whisk thoroughly to avoid lumps in your batter.
- Unsalted butter: Fresh butter melted in the pan gives that nutty aroma and prevents sticking.
- Nutella: Warm it slightly to spread smoothly without tearing the crepes.
- Bananas: Pick ripe but firm bananas so they hold their shape and sweetness without mushiness.
- Powdered sugar: A light dusting for a pretty finish and a little extra touch of sweetness.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Banana Nutella Crepes Recipe
Step 1 — Set Up & Season
Start by whisking together your eggs and milk in a medium bowl. You’ll want to add salt and sugar next, then gradually whisk in the flour. The key here is patience—keep mixing until the batter is smooth without lumps. Set it aside to rest for 15 to 20 minutes; this resting period relaxes the gluten and helps produce delicate crepes without toughness. Just before cooking, give the batter one more quick whisk.
Step 2 — Sear, Toast, or Mix
Warm your 10-inch nonstick pan over medium heat and melt a teaspoon of butter, swirling it to coat evenly. When you see the butter foaming slightly, ladle about ¼ cup of batter into the center. Immediately lift and tilt the pan in a circular motion so the batter spreads thinly and evenly. You want the crepe to set quickly. Cook it until the bottom turns a pretty, light golden color—usually about 1 to 1 ½ minutes. Use a spatula or gently lift with your fingers to flip it and cook another 45 seconds on the other side. The first crepe might be a little pale or tear—that’s totally normal, just keep going!
Step 3 — Finish for Best Texture
Transfer cooked crepes to a plate, layering them gently so they don’t stick together. Repeat the cooking sequence, adding butter before each crepe to maintain that lovely golden finish. To assemble, warm Nutella in short bursts in the microwave so it spreads easily—too hot and it’s runny, too cold and it tears the crepe. Spread about 2 tablespoons over half the crepe, then pile on thin banana slices. Fold the crepe over into a half moon, then fold again for a neat triangle pocket. Dust with powdered sugar and serve immediately to savor warm, melty goodness.
Smart Little Tips
I learned the hard way that resting the batter and warming the Nutella just right make all the difference. Here are a few nuggets of wisdom to help your Banana Nutella Crepes Recipe come out beautifully every single time.
- Doneness Cue: When the edges lift slightly and the underside is golden, it’s time to flip your crepe.
- Temperature Trick: Keep your pan on medium to medium-low heat—too hot burns the crepes fast, too low makes them soggy and pale.
- Make-Ahead Move: You can make crepes a day ahead and stack them with parchment paper in between; just reheat gently before assembling.
- Avoid This Pitfall: Don’t overcrowd the pan or pour batter all at once—thin layers cook best for that tender, flexible texture.
Serving Ideas
Finishing Touches
A light dusting of powdered sugar adds just the right sweet contrast and a pretty finish for your Banana Nutella Crepes Recipe. If you want extra flair, a drizzle of whipped cream or a sprinkle of chopped hazelnuts give an elevated texture and richness that pairs beautifully with the silky Nutella and fresh banana.
Pair It With
I love serving these crepes with a side of fresh berries or a simple mixed green salad dressed with lemon vinaigrette. The tartness cuts through the sweetness and keeps the meal balanced. For drinks, a rich coffee or a simple glass of cold milk complements the flavor perfectly.
Easy Plating Upgrades
For a casual presentation, just stack the crepes and dust with sugar. For something special, fan out banana slices around the plate, drizzle melted Nutella artistically, and add a sprig of fresh mint for color. A small scoop of vanilla ice cream on the side turns breakfast into dessert effortlessly.
Make-Ahead, Store & Reheat
Storing Leftovers
Keep leftover crepes in an airtight container or covered with plastic wrap in the fridge for up to 2 days. Since they’re delicate, stacking them with parchment paper helps prevent sticking. The texture may soften a little but they remain delightful once reheated gently.
Freezing Tips
You can freeze crepes individually wrapped in plastic wrap and stored in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat carefully to keep them pliable. I wouldn’t recommend freezing once filled with banana and Nutella though, since bananas turn mushy and watery when thawed.
Reheating Banana Nutella Crepes Recipe Without Drying Out
Reheat your crepes in a warm skillet over low heat for a minute or two on each side, adding a small pat of butter to prevent drying. If you prefer microwave, wrap crepes in a damp paper towel and heat in short 15-second bursts. An air fryer set to 300°F for about 3 minutes also works great to refresh that slight crispness without drying them out.
Frequently Asked Questions
Yes! You can prepare the batter the night before and store it covered in the fridge. Give it a good whisk before cooking. This can actually improve crepe texture by allowing the flour to fully hydrate.
A 10-inch nonstick skillet works beautifully. You want a flat surface with even heat distribution and easy release. A well-seasoned crepe pan is ideal if you have one.
Absolutely! Any chocolate-hazelnut spread or even peanut butter works well. Just warm it slightly to make spreading easier without tearing the delicate crepes.
Make sure your pan is hot enough so the edges start to lift slightly before flipping. Use a thin spatula or your fingers gently to loosen the edges before a confident, quick flip.
Final Thoughts
If you’d told me before I made this Banana Nutella Crepes Recipe how simple it would be to create such an elegant breakfast, I might have been skeptical. But here we are — a recipe that comes together quickly, tastes incredible, and always leaves me feeling a little proud of myself whether it's a rushed weekday treat or a relaxed weekend celebration. I can’t wait for you to try it and discover how these tender crepes, sweet Nutella, and fresh bananas come together in such a perfect little package.
PrintPrint Recipe
Banana Nutella Crepes Recipe
Delight in these easy-to-make Banana Nutella Crepes, featuring thin, tender crepes filled with creamy Nutella and fresh banana slices. Perfect for breakfast, brunch, or a sweet snack, these crepes are beautifully folded and dusted with powdered sugar for an elegant touch.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Frying
- Cuisine: French
Ingredients
Crepe Batter
- 4 large eggs
- 1 cup whole milk
- ½ teaspoon salt
- ½ tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter, divided, for pan
Filling and Topping
- 1 & ¼ cups Nutella (or other chocolate-hazelnut spread)
- 2 medium ripe bananas, thinly sliced
- Powdered sugar, for dusting
Instructions
- Prepare the batter: In a medium bowl, whisk together the eggs and milk. Add the salt, sugar, and flour, whisking until well combined and free of lumps. Set the batter aside to rest for 15 to 20 minutes. Whisk again before cooking.
- Heat the pan: Warm a 10-inch nonstick pan over medium heat. Melt about 1 teaspoon of butter, swirling it to coat the bottom of the pan until it foams.
- Cook the crepe: Ladle in ¼ cup of batter in the center of the pan, then immediately lift the pan and swirl so the batter spreads thinly and evenly over the bottom. Return the pan to heat and cook until the batter is just set and the underside is lightly golden, about 1 to 1 ½ minutes.
- Flip the crepe: Loosen the edges with a spatula or your fingers, then gently flip the crepe in the pan. Cook for another 45 seconds until lightly golden on the other side.
- Transfer and repeat: Transfer the cooked crepe to a plate. Repeat the process with the remaining batter, re-buttering the pan each time as needed. Discard the first crepe if it tears or is too pale.
- Warm the Nutella: Heat the Nutella in the microwave just until loosened and spreadable.
- Assemble the crepes: Spread 2 tablespoons of Nutella over half of each crepe to form a half-moon shape. Layer ¼ cup of thin banana slices over the Nutella.
- Fold the crepes: Fold the uncovered half of the crepe over the bananas, then fold in half again to create a rough triangle.
- Serve: Dust with powdered sugar, serve immediately, and enjoy your delicious Banana Nutella Crepes!
Notes
- Resting the batter helps produce tender crepes and allows the flour to fully hydrate.
- If the first crepe tears or cooks unevenly, discard it as it often acts as a test to calibrate your pan's temperature.
- You can substitute whole milk for a dairy-free milk alternative if preferred, though it may alter the texture slightly.
- Use ripe bananas for optimum sweetness and softness.
- For easy flipping, use a thin spatula and be gentle to avoid tearing the crepes.
- Nutella can be replaced with any chocolate-hazelnut spread of your choice.
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