Banana Nutella Crepes

I was recently in Greece, and crepes are so popular and so delicious where I am from that I had to make my own banana Nutella recipe.

It’s like having dessert for breakfast! And now you don’t have to choose between the two. I made this recipe a bit smaller so everyone can enjoy it because the ones back home are HUGE!

So, break out your skillet because you are going to love these Nutella crepes as much as I do.

Why You’ll Love These Nutella Crepes

• Sweet & Savoury – The chocolatey and nutty taste, paired with bananas and all wrapped up for the perfect flavour in every bite.
• Customizable – The best part about crepes is how easy it is to add your favourite ingredients. Not feeling something sweet? Substitute for savoury ingredients instead.
• Quick – Between prep and cook time, you can whip up this Nutella crepe recipe in only 25 minutes.

Ingredient Notes

Banana: Did you know that a cluster of bananas is called a ‘hand’, while a single banana is called a ‘finger’? We love bananas – and not just for all its health benefits, but because they are a perfect match with Nutella.  

Chocolate-Hazelnut Spread (Nutella): A fan favourite – Nutella or your chocolate hazelnut spread of choice, provides a nutty, rich texture to anything you like to add it to. You can also enjoy it straight from the jar by the spoonful.

How To Make These Nutella Crepes

1. Whisk the eggs, melted butter, flour, salt and sugar to combine. Then, gradually whisk in the milk until all of the ingredients are well mixed together. Let the batter sit for 5 minutes.
2. To an 8-10 inch nonstick skillet or crepe pan, melt ½-1 tablespoon of butter over medium-low heat, making sure it covers the bottom of the entire pan. Once the butter is melted, add a 1/4-1/3 cup of the batter, enough to evenly coat the pan, rotate the pan to help coat the bottom with the batter.
3. Cook the crepe until just lightly golden brown on the bottom, until the top of the crepe is no longer wet, about 1-2 minutes. Run a spatula along the edge of the crepe to loosen it, and then flip the crepe and cook for about 15-30 seconds on the other side until golden brown dots appear. Transfer the crepe to a plate or baking sheet and repeat the process until all of the batter is gone – make sure to add butter to the pan for each crepe so they don’t stick. You’ll have between 10-16 crepes depending on the size of the pan you’re using.
4. Assemble the crepes: spread about 1-2 tbsp of Nutella on half of the crepe, followed by slices from about 1/3 of a banana and then crumble half a digestif cookie over the banana. Fold the non-topping half over the filling half and then fold once more in half to create a triangle shape. Repeat to fill all of the crepes, and then enjoy immediately!

Expert Tips & FAQ

Looking to customize your crepe? Get creative with the fillings! Instead of banana, sliced strawberries would be delicious too. Other popular toppings to make crepes include: whipped cream, fresh fruit or savory toppings like cheese.

Have leftovers? You won’t with this delicious recipe, but if you have leftover crepes, store them in the fridge, layered between sheets of parchment paper and in an airtight container, for up to 3 days.

Other Recipes You’ll Love

• Nutella Cinnamon Rolls
• The Perfect Chocolate Banana Bread
• Peanut Butter Chocolate Vegan Baked Oatmeal
• Peanut Butter Banana Pancakes (made in a blender)

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Banana Nutella Crepes

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These Banana Nutella Crepes are perfectly fluffy, sweet, and filled with bananas and cookies for texture. They will be your newest addiction.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine Greek-Inspired

Servings 10 -16 small crepes

Calories 227 kcal

Ingredients

  

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For the crepe batter

• 2 eggs, room temperature
• 2 tbsp butter, melted and slightly cooled
• 1 cup all purpose flour
• 1/4 tsp salt
• 1/2 tbsp sugar
• 1 cup whole milk

Toppings

• 4-5 bananas (about 1/3 banana sliced, per crepe)
• 1 cup nutella or other chocolate-hazelnut spread (about 1-2 tbsp per crepe)
• 6-8 digestif biscuit cookies

Instructions

 

• Whisk the eggs, melted butter, flour, salt and sugar to combine. Then, gradually whisk in the milk until all of the ingredients are well mixed together. Let the batter sit for 5 minutes.
• To a 8-10 inch nonstick skillet or crepe pan, melt ½-1 tablespoon of butter over medium-low heat, make sure it covers the bottom of the entire pan. Once the butter is melted, add a 1/4-1/3 cup of the batter, enough to evenly coat the pan, rotate the pan to help coat the bottom with the batter.
• Cook the crepe until just lightly golden brown on the bottom, until the top of the crepe is no longer wet, about 1-2 minutes. Run a spatula along the edge of the crepe to loosen it and then flip the crepe and cook about 15-30 seconds on the other side, until golden brown dots appear. Transfer the crepe to a plate or baking sheet and repeat the process until all of the batter is gone – make sure to add butter to the pan for each crepe so they don't stick. You'll have between 10-16 crepes depending on the size of the pan you're using.
• Assemble the crepes: spread about 1-2 tbsp of nutella on half of the crepe followed by slices from about 1/3 of a banana and then crumble half a digestif cookie over the banana. Fold the non-topping half over the filling half and then fold once more in half to create a triangle shape. Repeat to fill all of the crepes and then enjoy immediately!

Video

Notes

• Get creative with the fillings if you’d like! Instead of banana, sliced strawberries would be delicious too. Other popular toppings: whipped cream, fresh fruit or savory toppings like cheese.
• If you have leftover crepes, store them in the fridge, layered between sheets of parchment paper and in an airtight container, for up to 3 days.

Nutrition

Calories: 227kcal | Carbohydrates: 33.8g | Protein: 4.9g | Fat: 8.7g | Saturated Fat: 3.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.2g | Cholesterol: 45.8mg | Sodium: 102.1mg | Fiber: 2.1g | Sugar: 16.8g

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