Banana & Strawberry Nutella Crepe Recipe

Combine dry ingredients

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

Whisk wet ingredients

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

Make a smooth batter

Pour the wet mixture into the dry ingredients gradually, whisking constantly to avoid lumps. Continue whisking until you have a thin, smooth batter. If lumps remain, strain through a fine mesh sieve or blend briefly with an immersion blender. The batter should be pourable and thin—similar to heavy cream.

Rest the batter

Cover the bowl and let the batter rest at room temperature for 20–30 minutes. Resting relaxes the gluten and helps produce tender crepes. If short on time, you can proceed after 10 minutes but results will be slightly less delicate.

Prepare the fruit

While the batter rests, hull and slice 1 cup fresh strawberries into thin slices and place in a bowl. Add 1/2 teaspoon lemon juice and toss to brighten flavor. Slice 2 ripe bananas into 1/4-inch rounds and set aside on a plate to use immediately (bananas will brown if left too long).

Prepare toppings

If using, lightly toast 2 tablespoons chopped hazelnuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, then transfer to a small bowl to cool. Whip or have 1/2 cup whipped cream ready if desired. Sift 1 tablespoon powdered sugar into a small bowl for dusting.

Heat the pan

Place a nonstick skillet or crepe pan over medium heat and let it get hot (about 2–3 minutes). Lightly grease with a small amount of unsalted butter (use about 1/2 teaspoon per crepe) and wipe excess with a paper towel so the butter is thinly spread—too much will fry the crepes.

Cook the crepes

Stir the batter gently (do not overmix). Pour approximately 1/4 cup of batter into the center of the hot pan, immediately lift and tilt/rotate the pan to spread the batter into a thin, even circle (adjust amount to larger or smaller pan). Cook until the edges lift and the underside is lightly golden, 45–60 seconds. Use a thin spatula to flip and cook the other side for 15–30 seconds. Transfer cooked crepe to a warm plate and cover loosely with foil to keep warm. Repeat with remaining batter to make about 8 crepes, greasing the pan as needed.

Warm the Nutella (optional)

If your Nutella is thick and difficult to spread, spoon 1/2 cup into a small bowl and microwave for 10–15 seconds, or place over a double boiler briefly, stirring until slightly softened and spreadable. Do not overheat.

Assemble each crepe

Place one warm crepe on a plate. Spread about 1 to 1.5 tablespoons of Nutella over half the crepe, leaving a small border. Arrange a row of banana slices and a few strawberry slices over the Nutella. Fold the crepe in half over the filling, then fold again into a quarter (or roll it). Repeat with remaining crepes and filling, distributing Nutella and fruit evenly.

Finish and serve

Place assembled crepes on serving plates. Dust with powdered sugar, add a dollop of whipped cream if desired, and sprinkle toasted hazelnuts over the top for crunch. Serve immediately while warm. Leftover crepes can be wrapped and refrigerated for 1–2 days; reheat gently in a skillet or microwave before serving.