Bananarama Crêpe Recipe

Combine dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp granulated sugar and 1/4 tsp salt until homogenous.

Mix wet ingredients

In a separate bowl or large measuring cup, beat 2 large eggs lightly. Add 1 cup whole milk, 1/4 cup water, 2 tablespoons melted unsalted butter and 1/2 teaspoon vanilla extract; whisk to combine.

Make smooth batter

Gradually pour the wet mixture into the dry ingredients while whisking (or use an immersion blender) until smooth and thin. The batter should be pourable—similar to heavy cream. If lumps remain, strain or blend briefly. Let batter rest at room temperature for 15–30 minutes to relax the gluten (optional but recommended).

Prepare fruit

While batter rests, peel and slice 2 medium bananas into 1/4-inch rounds. Hull and slice enough strawberries to yield about 1 cup. Toss the sliced strawberries lightly with 1/2 teaspoon lemon juice if desired to brighten flavor; set fruit aside at room temperature.

Make whipped cream

Chill a small bowl and beaters in the freezer for 5 minutes if possible. Pour 1/2 cup cold heavy whipping cream into the chilled bowl, add 1 teaspoon confectioners' sugar and 1/4 teaspoon vanilla extract. Whip by hand or with a mixer to soft/medium peaks, about 1–2 minutes. Transfer whipped cream to the refrigerator until ready to use.

Prepare Nutella

Place 3/4 cup Nutella in a microwave-safe bowl and warm at 10–15 second intervals until runny but not hot (about 15–30 seconds total depending on microwave). Stir smooth so it’s easy to spread. Keep warm; you can return to short bursts of heat if it cools and thickens.

Heat pan

Heat a 9-10 inch nonstick skillet or crêpe pan over medium heat until hot. Lightly brush or melt a small amount of the 1 tablespoon unsalted butter to coat the surface; wipe away excess with a paper towel so the pan is just lightly greased.

Cook crêpes

Stir batter gently. Pour about 1/4 cup (60 ml) batter into the center of the hot pan and immediately tilt/rotate the pan to spread the batter into a thin, even circle (~8–9 inch). Cook for 30–60 seconds until edges lift and underside is light golden brown. Using a thin spatula, flip the crêpe and cook the second side 20–30 seconds until lightly golden. Transfer finished crêpe to a plate and keep warm in a low oven (200°F / 90°C) or cover with a clean towel. Repeat with remaining batter to make about 6 crêpes, re-greasing the pan with a small amount of butter as needed.

Assemble each crêpe

Place one warm crêpe on a plate. Spread approximately 2–3 tablespoons of the warmed Nutella evenly over the center, leaving a 1/2-inch border. Arrange a few banana slices (about 1/3 of a banana) and a couple tablespoons of sliced strawberries along the middle. Fold the crêpe into thirds or roll tightly, depending on presentation. Repeat for remaining crêpes.

Finish & garnish

Top assembled crêpes with a dollop (about 2 tablespoons) of whipped cream, additional sliced strawberries and banana if desired. Dust lightly with powdered sugar (about 1/2–1 tablespoon per crêpe). Serve immediately while warm.