These banana Nutella crepes aren't just stuffed with creamy chocolate spread and fresh banana slices. They are made with bananas right in the batter for double the banana yummy.
Banana Nutella crepes recipe
Once you have mastered basic crepes, banana crepes are the natural next step. And when you add Nutella to the mix, you get a dessert that is pure deliciousness.
Jump to:
Think paper-thin crepes with crisp edges, layered with creamy chocolate-hazelnut spread and fresh banana slices. This is a classic you will spot at Parisian crepe stands. Like Proust's madeleines, one bite can bring back warm childhood memories.
Easy to make at home, they are perfect for breakfast, a sweet lunch, or a simple dessert. This timeless pairing of banana and Nutella turns an ordinary crepe into something special.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
Make sure all the crepe ingredients are at room temperature.
- Bananas - Choose ripe yellow bananas with a few brown specks for sweetness, but avoid overripe brown bananas meant for banana bread. For garnish, choose fresh, firm ripe bananas.
- Flour - Use all-purpose flour.
- Milk - Use whole milk, or swap for low-fat. For thinner crepes, replace 3½ tablespoons (50 ml) of milk with water.
- Eggs - Large eggs help bind the crepe batter.
- Salt - Enhances and balances the flavors.
- Butter - Adds rich flavor and prevents sticking. You won't need to grease the skillet between crepes.
- Nutella - The classic chocolate-hazelnut spread for this recipe. You can try other chocolate spreads, but skip chocolate sauce as a filling (though it is perfect for drizzling).
How to make banana Nutella crepes
Blend peeled bananas, eggs, and a pinch of salt until smooth. Add half the milk, blend briefly, then transfer to a large bowl.
Whisk in sifted flour, followed by the remaining milk and water. Strain through a fine-mesh sieve if needed, then stir in melted, cooled butter. Rest the batter for 15-30 minutes.
Heat a crepe pan over medium to medium-low heat. Pour in a small ladle of batter, swirl to coat the pan thinly, and cook 1-2 minutes per side. Repeat with remaining batter.
For the filling, warm Nutella in the microwave until spreadable. Slice bananas thinly and sprinkle with lemon juice. Spread 1-2 tablespoons Nutella over half a crepe, arrange banana slices on top, fold into a half-moon, then fold again into a triangle.
Serve 1-2 crepes per plate, dusted with powdered sugar or topped with chopped hazelnuts. Add a Nutella drizzle if you desire.
Recipe variations
- Add fresh red berries with bananas for extra color and flavor.
- Try strawberry-banana Nutella crepes or experiment with other fruits.
- Fill crepes with Nutella and bananas, then fold into a crepe purse and sprinkle with cinnamon.
- Swap fresh bananas for caramelized ones (butter + brown sugar, fried for a few minutes).
- Replace Nutella with peanut butter for a less sweet option.
- Fill crepes with sugar-free preserves or homemade apple juice reduction.
Storage instructions
Garnish as many crepes as needed to finish during the day. Then store the leftover crepes covered with plastic wrap in the refrigerator for two days or in the freezer for two months.
Expert tips
- Read all the tips and tricks in the post devoted to basic crepes.
- Warm up Nutella in a water bath instead of using the microwave.
Recipe FAQ
To make crepes without flour, you can replace it with an equal amount of cornstarch.
You can use a hand whisk to make crepes. If there are lumps in the batter, pass it through a fine-meshed sieve before cooking it, so it turns out perfectly smooth and silky.
Love crepes? Try these next!
Find various crepe and pancake recipes on the blog: thin and delicious French crepes, Polish pancakes, crepes flambéed with Grand Marnier, or a spectacular Dutch baby pancake.
Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!
PrintRecipe card
Banana Nutella Crepes
These banana Nutella crepes are not only filled with a famous chocolate spread and sliced fresh bananas, but they are also made with bananas too.
- Total Time: 1 hour, 30 minutes
- Yield: 18 crepes 1x
- Category: Crepes and Pancakes
- Method: Cooking
- Cuisine: French
Ingredients
For the crepe batter:
- 2 medium bananas (230 g)
- 5 large eggs, room temperature
- 1 pinch of salt
- 2 cups + 2 ½ tablespoons (500 ml) whole milk, room temperature
- 4 tablespoons (60 ml) water, room temperature
- 1 cup + 3 tablespoons (150 g) all-purpose flour
- 3 tablespoons (40 g) butter, melted
For garnish:
- 15.8 oz. (450 g) Nutella hazelnut spread
- 6 fresh bananas
- 1 oz. (30 g) toasted hazelnuts (optional)
Instructions
-
To make the crepe batter, place peeled bananas, eggs, and a pinch of salt in a blender or a food processor and blend until homogeneous. Pour half the milk into the banana mixture and beat for a few seconds. Transfer the preparation to a large bowl.
-
Add the sifted flour and mix with a hand whisk or an electric mixer. Finish with the rest of the milk and water and mix until no lumps. To remove lumps, if desired, pass the batter through a fine-mesh sieve. Add melted and cooled butter and let the batter rest for at least 15 minutes, better for half an hour.
-
Cook crepes on a well-heated crepe pan. Pour a small ladle of the batter into the center of the pan. Immediately swirl the pan in a circular motion to spread the batter into a thin layer. Let the crepe cook for 1-2 minutes on the first side.
-
Then, use a flexible turner to flip it over to the second side to finish cooking. The cooking time depends on the intensity of the heat (keep the medium heat or medium-low heat) as well as your taste. Place the crepe on a plate and continue with the remaining batter.
-
To garnish crepes, place Nutella in a microwave-safe bowl and warm it in the microwave for 20-second intervals. Stir it with a spoon: it has to be spreadable. Peel and slice bananas into pretty thin slices and sprinkle them with lemon juice to prevent darkening.
-
Spread Nutella (1-2 tablespoons) over half of the crepe, and arrange slices from ⅓ of the banana on top of the spread. Fold the crepe with the unfilled half of the crepe to obtain a half-moon. Then fold in half again, making a triangle shape.
-
Serve one or two on a dessert plate. Dust with powdered sugar or sprinkle with chopped toasted hazelnuts for extra flavor. Or make an easy Nutella drizzle if desired.
Notes
- Please, read all the tips and tricks in the post devoted to basic crepes.
- Warm up Nutella in a water bath instead of using the microwave.
Nutrition
- Serving Size: 1 garnished crepe
- Calories: 265
- Sugar: 22.2 g
- Sodium: 50 mg
- Fat: 12.5 g
- Saturated Fat: 4.9 g
- Carbohydrates: 33.9 g
- Fiber: 2.3 g
- Protein: 5.5 g
- Cholesterol: 59 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Marisa says
The best crepe recipe I’ve ever made! These were perfect, and we couldn't be happier. Thanks for sharing your secrets; it's definitely going into my routine from now on 🙂