Banana Nutella Crepes Recipe

There are some food combinations that just sing, and for my family, Banana Nutella Crepes hit that perfect note every single time. I remember the first time I made them on a whim one rainy Saturday morning. The kids were initially skeptical – they were used to pancakes – but the moment the aroma of the thin, delicate crepes cooking mingled with the warm, unmistakable scent of Nutella, their eyes widened. Watching them take that first bite, the soft crepe yielding to the creamy, chocolate-hazelnut spread and sweet banana slices, was pure joy. Their faces lit up, and instantly, a new family favorite was born. Now, it’s our go-to for special breakfasts, celebratory brunches, or even a decadent dessert after dinner. They feel sophisticated yet are surprisingly simple to whip up, turning any ordinary meal into something truly memorable. The delicate texture of the crepe is the perfect vessel for the rich Nutella and the comforting sweetness of ripe bananas – it’s a trio that never fails to impress and always leaves everyone asking for seconds (or thirds!). This recipe isn’t just about food; it’s about creating those little moments of happiness around the table.

**The Ultimate Banana Nutella Crepes: A Match Made in Heaven**

Welcome to the definitive guide to creating the most divine Banana Nutella Crepes you’ve ever tasted. Forget those thick, sometimes heavy pancakes; today, we’re diving into the world of delicate, elegant French crepes. These aren’t just thin pancakes; they are culinary canvases, perfect for showcasing delicious fillings. And what filling is more universally adored than the irresistible combination of creamy Nutella and sweet, soft bananas? This recipe guides you through creating perfectly thin, tender crepes from scratch and assembling them into a treat that’s perfect for any time of day. Whether you’re aiming for a show-stopping brunch centerpiece, a delightful afternoon snack, or a comforting dessert, these Banana Nutella Crepes are guaranteed to be a crowd-pleaser. Get ready to master the art of the crepe and indulge in a truly heavenly combination.

**Ingredients You’ll Need**

Gathering the right ingredients is the first step towards crepe perfection. This recipe uses standard pantry staples, making it accessible and easy to prepare whenever the craving strikes.

For the Crepe Batter (Makes approx. 8-10 Crepes):

• All-Purpose Flour: 1 cup (125g) – The foundation of our crepes.
• Eggs: 2 large – Binds the batter and adds richness.
• Milk: 1/2 cup (120ml) – Whole milk provides the best flavor and texture, but low-fat or plant-based milk (like almond or soy) can be substituted.
• Water: 1/2 cup (120ml) – Helps create that signature thinness. Some recipes use all milk, but the water lightens the crepe beautifully.
• Granulated Sugar: 1 tablespoon – Just a touch of sweetness in the crepe itself.
• Salt: 1/4 teaspoon – Enhances all the other flavors.
• Unsalted Butter: 2 tablespoons (28g), melted and slightly cooled – Adds flavor and helps prevent sticking. You can substitute with a neutral oil like vegetable or canola if preferred.
• Vanilla Extract: 1 teaspoon (optional, but recommended) – Adds a lovely warmth and aroma to the crepes.

For the Filling & Topping:

• Nutella (or other chocolate-hazelnut spread): Approximately 1-2 tablespoons per crepe (about 3/4 to 1 cup / 240-320g total, adjust to taste)
• Ripe Bananas: 2-3 medium, thinly sliced – Choose bananas that are sweet but still firm enough to hold their shape.
• Butter or Oil: For greasing the pan (approx. 1 tsp per crepe or as needed)

Optional Garnishes:

• Powdered Sugar for dusting
• Whipped Cream
• Chopped Hazelnuts or Walnuts
• Chocolate Sauce or Syrup
• Fresh Berries (strawberries, raspberries)
• A scoop of Vanilla Ice Cream (especially for dessert!)

**Step-by-Step Instructions for Perfect Crepes**

Making crepes might seem intimidating, but it’s all about technique and a little practice. Follow these steps carefully for flawless results.

1. Prepare the Crepe Batter:

• Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, sugar, and salt. This ensures there are no clumps and the ingredients are evenly distributed.
• Combine Wet Ingredients: In a separate smaller bowl, whisk the eggs lightly. Then, whisk in the milk and water until combined.
• Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients while whisking continuously. Start slowly to avoid lumps. Whisk until the batter is smooth. Don’t overmix, but ensure no large lumps of flour remain. A few tiny lumps are okay; they often disappear during resting.
• Add Fat and Flavor: Whisk in the melted (and slightly cooled) butter and the vanilla extract (if using) until fully incorporated. The batter should have a consistency similar to heavy cream – thin and pourable. If it seems too thick, you can add a tablespoon of water or milk at a time until it reaches the right consistency.
• Rest the Batter (Crucial Step!): Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or ideally 1 hour. This allows the flour to fully hydrate and the gluten to relax, resulting in more tender and less rubbery crepes. You can even make the batter the night before.

2. Cook the Crepes:

• Heat the Pan: Place an 8-inch or 10-inch non-stick skillet or crepe pan over medium heat. A non-stick surface is highly recommended. Allow the pan to heat up properly – a drop of water should sizzle and evaporate quickly.
• Grease the Pan: Add about 1/2 to 1 teaspoon of butter or a light coating of neutral oil to the hot pan. Swirl to coat the bottom evenly. You only need a thin layer; too much fat can make the crepes greasy. You may need to re-grease the pan lightly every few crepes.
• Pour the Batter: Once the pan is hot and greased, remove the batter from the fridge and give it a quick whisk (it might have settled). Pour about 1/4 cup of batter into the center of the pan (adjust amount based on pan size – you want a thin layer).
• Swirl Immediately: As soon as the batter hits the pan, lift the pan off the heat and immediately tilt and swirl it in a circular motion to spread the batter evenly and thinly across the entire bottom surface. Work quickly as the crepe starts cooking instantly.
• Cook the First Side: Return the pan to the heat. Cook for about 60-90 seconds, or until the edges start to look dry and lift away from the pan, and the surface appears set (no longer liquid). You might see small bubbles forming.
• Flip the Crepe: Gently loosen the edges of the crepe with a thin spatula (a rubber spatula or an offset spatula works well). Carefully slide the spatula underneath the crepe and quickly flip it over. If you’re feeling adventurous, you can try the classic wrist-flick flip!
• Cook the Second Side: Cook the second side for a shorter time, about 30-45 seconds, just until lightly golden. It doesn’t need to brown as much as the first side.
• Remove and Stack: Slide the finished crepe onto a large plate. Stack the cooked crepes on top of each other; the residual heat and steam will keep them soft and pliable. Cover the stack loosely with a clean kitchen towel or foil to keep them warm while you cook the rest.
• Repeat: Repeat the process (greasing, pouring, swirling, cooking, flipping) with the remaining batter, adjusting the heat as needed if the crepes are cooking too quickly or too slowly. The first crepe is often considered a “test” crepe – don’t worry if it’s not perfect!

3. Assemble the Banana Nutella Crepes:

• Prepare the Workstation: Lay one warm crepe flat on a clean surface or plate.
• Spread the Nutella: Spread 1-2 tablespoons of Nutella evenly over one half or one quarter of the crepe, leaving a small border around the edge. If the Nutella is too stiff, you can warm it slightly by placing the jar in warm water or microwaving a small amount for a few seconds (be careful not to overheat).
• Add Bananas: Arrange a layer of thinly sliced bananas over the Nutella.
• Fold the Crepe: There are several ways to fold:
  • Triangle Fold (Classic): Fold the crepe in half over the filling, then fold it in half again to form a triangle or wedge.
  • Roll-Up: Fold the sides slightly inwards over the filling, then roll it up like a cigar or burrito.
  • Simple Half-Fold: Just fold the crepe in half like a taco.
• Repeat: Assemble the remaining crepes in the same way.

4. Serve:

• Place 1 or 2 filled crepes on each serving plate.
• Garnish as desired with a dusting of powdered sugar, a dollop of whipped cream, a drizzle of chocolate sauce, or chopped nuts.
• Serve immediately while warm and enjoy!

**Nutritional Information (Approximate)**

Please note that these values are estimates and can vary based on specific ingredient brands, portion sizes, and optional garnishes used.

• Servings: This recipe makes approximately 8-10 crepes (depending on pan size and thickness). A typical serving size is 2 crepes per person.
• Calories per Serving (Approx. 2 Crepes): 450-600 calories. This estimate includes the crepes, Nutella (approx. 2 tbsp per crepe), and banana, but excludes optional garnishes like whipped cream or ice cream, which would add additional calories.

The nutritional breakdown is influenced heavily by the amount of Nutella used. Key components include carbohydrates (from flour, sugar, banana, Nutella), fat (from eggs, butter, Nutella), and protein (from eggs, milk, flour).

**Time Commitment: Quick Prep, Fun Cooking**

Making crepes is faster than you might think, especially once you get into the rhythm of cooking them.

• Preparation Time: 10-15 minutes (to mix the batter)
• Resting Time: 30-60 minutes (essential for tender crepes)
• Cooking Time: 2-3 minutes per crepe (approximately 20-30 minutes for 8-10 crepes)
• Assembly Time: 5-10 minutes
• Total Time: Approximately 1 hour 15 minutes to 1 hour 55 minutes (including resting time)

While the resting time adds to the overall duration, the active preparation and cooking time is quite manageable, making this a feasible recipe even for a weekday treat if you plan ahead (e.g., make the batter the night before).

**How to Serve Your Banana Nutella Crepes**

Presentation enhances the experience! Here are some delightful ways to serve these crepes:

• Classic Elegance:
  • Fold the crepes into triangles (quarters).
  • Arrange two crepes slightly overlapping on a plate.
  • Dust generously with powdered sugar using a fine-mesh sieve.
  • Add a small dollop of freshly whipped cream on the side or on top.
• Rolled and Ready:
  • Roll the filled crepes tightly.
  • Place two rolls side-by-side or slightly angled on the plate.
  • Drizzle with extra Nutella (warmed slightly for easy drizzling) or chocolate sauce in a zig-zag pattern.
  • Sprinkle with chopped toasted hazelnuts for crunch and flavor synergy.
• Brunch Buffet Star:
  • Serve the components separately: a stack of warm crepes, a bowl of Nutella, sliced bananas, and various toppings (whipped cream, berries, nuts, sauces).
  • Allow guests to assemble their own crepes for an interactive experience.
• Decadent Dessert:
  • Serve a warm, folded crepe alongside a scoop of high-quality vanilla bean or hazelnut ice cream.
  • Add a drizzle of chocolate or caramel sauce.
  • Garnish with a mint sprig for color.
• Kid-Friendly Fun:
  • Fold the crepes in half (like a taco) for easier handling by little hands.
  • Let kids help add the banana slices or a sprinkle of powdered sugar.
• Drink Pairings:
  • Morning/Brunch: Pair with freshly brewed coffee, cappuccino, latte, hot tea, or a glass of cold milk or orange juice.
  • Dessert: Complement with hot chocolate, a dessert wine, or coffee.

**Pro Tips for Crepe Perfection**

Elevate your crepe game with these five essential tips:

1. Don’t Skip the Rest! Resting the batter is non-negotiable for tender crepes. It allows the gluten developed during mixing to relax, preventing tough or rubbery results. It also lets the flour fully absorb the liquid, improving the texture and consistency. Aim for at least 30 minutes, but an hour or even overnight in the fridge is better.
2. Master Pan Temperature: Medium heat is key. Too high, and the crepe burns before cooking through or gets crispy instead of soft. Too low, and it cooks slowly, potentially becoming tough or pale. Test the heat with a tiny drop of batter – it should sizzle gently, not aggressively smoke or sit there doing nothing. Adjust the heat between crepes as needed.
3. Perfect the Swirl Technique: The goal is a uniformly thin crepe. Pour the batter into the center of the hot pan, then immediately lift the pan and tilt/swirl it using your wrist to quickly spread the batter in a thin, even circle. Don’t hesitate! The quicker and more confidently you swirl, the thinner and more even your crepe will be.
4. Keep ‘Em Warm and Soft: As you cook the crepes, stack them directly on a plate. The trapped steam keeps them pliable and warm. Cover the stack loosely with a clean kitchen towel, foil, or place the plate in a barely warm oven (turned off, just using residual heat or the lowest setting like 170°F/75°C) if you have a large batch to cook.
5. Make Ahead Strategy: Crepe batter can be made up to 2 days in advance and stored, covered, in the refrigerator. Give it a good whisk before using. Cooked, unfilled crepes can also be made ahead. Stack them with sheets of parchment or wax paper in between to prevent sticking, wrap tightly in plastic wrap or place in an airtight container, and refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently in a pan, microwave, or low oven before filling.

**Frequently Asked Questions (FAQ)**

Here are answers to common questions about making Banana Nutella Crepes:

1. Q: My crepes keep tearing when I try to flip them. What am I doing wrong?
   • A: There could be a few reasons:
     • Heat: The pan might be too hot, causing the bottom to cook too quickly and stick, or too cool, not setting the structure enough. Aim for steady medium heat.
     • Cooking Time: You might be trying to flip too early. Ensure the edges are visibly dry and lifting slightly, and the top surface looks set.
     • Technique: Be gentle! Use a thin, flexible spatula to loosen the entire crepe before attempting the flip. Slide it well underneath.
     • Batter: If the batter is too thin, it might be too delicate. If it’s slightly too thick, it might not cook evenly. Ensure it’s the consistency of heavy cream.
2. Q: Can I make these crepes gluten-free?
   • A: Yes! You can substitute the all-purpose flour with a good quality gluten-free all-purpose blend that includes xanthan gum. Buckwheat flour is traditional for savory French galettes and can also be used for a different flavor profile in sweet crepes, often blended with a GF mix. Results may vary slightly in texture, but delicious gluten-free crepes are definitely achievable.
3. Q: Do I need a special crepe pan?
   • A: While a dedicated crepe pan (shallow sides, perfectly flat bottom) makes swirling and flipping easier, it’s not essential. A good quality non-stick skillet (8-10 inches) works perfectly well. The key is the non-stick surface and ensuring the pan heats evenly.
4. Q: My batter is lumpy! How can I fix it?
   • A: Lumps usually happen if you add the liquid too quickly or don’t whisk thoroughly. To fix it, you can try whisking vigorously for another minute. If lumps persist, the easiest solution is to pour the batter through a fine-mesh sieve into another bowl. This will catch any remaining clumps, guaranteeing a smooth batter. Letting the batter rest (as recommended) also helps smooth it out.
5. Q: Can I use fillings other than Banana and Nutella?
   • A: Absolutely! Crepes are incredibly versatile. While Banana Nutella is a classic, feel free to experiment:
     • Sweet: Other fruits (strawberries, raspberries, peaches), fruit compotes or jams, lemon curd with sugar, sweetened cream cheese, caramel sauce, peanut butter.
     • Savory: Although this recipe is slightly sweetened, the basic crepe can work for savory fillings too (or omit the sugar). Try ham and cheese, spinach and feta, mushrooms and Gruyere, or smoked salmon and cream cheese.

Print