Tender, buttery crepes coated with a thin layer of Nutella and stuffed with sliced banana is oh so crazy delicious. These Banana Nutella Crepes are eye popping, but very easy to make. Serve for breakfast, brunch, or dessert and everyone will love you for it!
Next Level Banana Crepes
These Banana Nutella Crepes are indulgent and amazing in every forkful. Tender, buttery crepes are coated with a thin layer of rich chocolate-hazelnut spread, then studded with sliced bananas. Easily something you’d find on a restaurant menu, but are so easy to make at home. Serve them for a decadent breakfast or simple dessert!
Banana Crepes Recipe
For these Nutella and Banana Crepes, you’ll need the following ingredients:
(Scroll below to the printable recipe card for details and measurements.)
- Eggs: Eggs are a key ingredient in crepes, since they bind the batter together.
- Milk: I like to use whole milk, which makes the crepes a little thicker. 2% works great, too, if you want them thinner.
- Flour: All-purpose flour works for delicate crepes that are light and airy, not chewy.
- Sugar: Just a touch of sugar gives crepes their subtle sweetness and also lends to their tender texture.
- Salt: This brings out the flavor so they aren’t dull.
- Butter: Butter adds richness to the overall flavor and also prevents the crepes from sticking to the pan.
- Banana Crepe Filling: The filling is just straight up Nutella (or another brand of chocolate-hazelnut spread.) If you don’t like Nutella, you can try using a chocolate spread. Avoid stuffing them with chocolate syrup because they’ll be too runny.
- Bananas: You’ll want ripe bananas that are fully yellow and no green, and without any brown specs.
- Extras (optional): A little bit of chocolate sauce and fresh homemade whipped cream are never a bad idea!
How to Make Banana Nutella Crepes
If the idea of cooking crepes seems intimidating, check out our recipe and video for How to Make Crepes to put your fears at rest. You don’t need any special equipment and after a couple swirls of the wrist, you won’t believe how simple they are to make. For this recipe, you simply make the easy batter, allow it to rest for about 15 minutes, then cook the crepes, spread them with Nutella, tuck banana slices inside, and enjoy!
To make these Banana Crepes, follow the steps below included in the printable recipe card. Make sure to refer back to the article for all the helpful tips!
Tips for Success
- Let batter rest: You’ll want to let the batter rest for about 15 minutes. Similar to why you let bread rise, it helps gluten develop, which results in more tender crepes.
- Use a non-stick pan: This ensures even heating and no sticking.
- Cook over medium heat: If the heat is too low, the crepes will take too long to cook. If the heat is too high, they could burn.
- Use butter for the pan: Use butter instead of nonstick spray or oil. Butter adds richness to the crepes and gives them the best flavor.
- Measure the batter evenly: Use a 1/4 cup measuring cup for each crepe so they end up the same size and thickness, and cook the same way.
- Tilt and swirl: Unlike pancake batter that gets ladled into the pan and you wait for bubbles to form, crepes require you to immediately start swirling the batter, making sure they’re thin and cook evenly, not just in the center.
Make Ahead and Proper Storage
Make Ahead. The batter can be prepared up to 24 hours in advance. Store in an airtight container and keep in the refrigerator until ready to use. Give the batter a quick whisk before cooking.
Store cooked crepes. Allow crepes to cool completely, then stack (with pieces of parchment paper in between to prevent sticking), and place in a resealable plastic bag. They will keep in the refrigerator for 2-3 days, or in the freezer for up to 2 months.
Thaw from frozen: When defrosting them, thaw on a rack before gently peeling apart.
Reheat. Reheat crepes in the microwave for about 15 seconds each, on a baking sheet in the oven at 325 degrees F, or in a nonstick skillet on the stovetop over medium-low heat.
More Decadent Breakfast Recipes:
Banana Nutella Crepes
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter , divided, for pan
- 1 1/4 cups Nutella (or other chocolate-hazelnut spread)
- 2 medium ripe bananas , thinly sliced
- powdered sugar , for dusting
- In a medium bowl, whisk together the eggs and milk. Whisk in the salt, sugar, and flour until well combined and no lumps remain; set batter aside to rest for 15 minutes. Whisk once more before cooking.
- Warm up a nonstick 10-inch pan over medium heat. Melt about 1 teaspoon of butter, swirling to coat the bottom of the pan; when it starts to foam, ladle in 1/4 cup of batter in the center of the pan.
- Immediately lift the pan from the burner and swirl it so the batter coats the bottom of the pan. Replace the pan on the burner and cook the crepe until the batter is just set and the underside is lightly golden, about 1 to 1 1/2 minutes.
- Using a spatula or your fingers, loosen the sides of the crepe and gently flip in the pan; cook for another 45 seconds until lightly golden.
- Transfer crepes to a plate. Repeat until all batter is gone, re-buttering the pan each time. (The first crepe will likely be pale and also tear and will probably need to be discarded.)
- Warm Nutella in the microwave just enough to loosen and make it easily spreadable. Then spread 2 tablespoons Nutella over half of the crepe so that you create a half moon.
- Layer 1/4 cup thin banana slices on top of the chocolate spread.
- Fold the uncovered half over the top of the banana slices so that you have a half circle. Then fold in half again so you have a rough triangle.
- Dust with a little powdered sugar, serve immediately and enjoy!