Banana Nutella Crepe Recipe

Combine dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp granulated sugar, and a pinch of fine sea salt until evenly combined.

Whisk wet ingredients

In a separate bowl or large measuring cup, beat 2 large eggs. Add 1 cup whole milk, 2 tbsp melted unsalted butter and 1 tsp vanilla extract; whisk until smooth.

Make a smooth batter

Gradually pour the wet mixture into the dry ingredients while whisking (or blend briefly with an immersion blender) until a thin, smooth batter forms. If lumps remain, let batter rest 15–30 minutes in the refrigerator to relax the gluten and eliminate bubbles. If batter thickens too much after resting, thin with 1–2 tbsp milk to achieve a consistency that coats the back of a spoon (very fluid).

Preheat pan

Heat a nonstick skillet or crepe pan over medium heat until hot. Lightly brush or wipe the pan with a small amount of butter (about 1 tsp).

Cook crepes

Pour about 1/4 cup batter into the center of the pan, immediately lift and tilt the pan in a circular motion so batter spreads into a thin, even round. Cook 30–60 seconds until edges set and underside is lightly golden. Use a spatula to flip and cook the other side 15–30 seconds. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining batter, re-buttering the pan as needed. You should get about 8 crepes (servings may vary).

Prepare bananas

Peel 2 ripe bananas and slice them into 1/4-inch rounds on the diagonal for easier rolling and a nicer presentation.

Adjust Nutella consistency (optional)

If your Nutella is very thick, place 1 cup Nutella in a microwave-safe bowl and microwave 10–15 seconds, then stir. If still too thick to spread, add 1 tsp heavy cream or milk and stir until spreadable but not runny.

Fill crepes

Lay one crepe flat on a plate. Spread about 2 tablespoons of Nutella evenly over the center third of the crepe, leaving the edges bare. Place a single row of banana slices over the Nutella.

Fold or roll

Fold the sides in and roll the crepe like a burrito, or fold in half and then in half again into a triangle. Repeat with remaining crepes, Nutella and bananas.

Optional warm finish

If you prefer warm filled crepes, place assembled crepes in a warm oven (175°C / 350°F) for 3–5 minutes or return to the skillet seam-side down for 20–30 seconds to warm through and slightly melt the Nutella.

Arrange the crepes on serving plates. Dust with powdered sugar (about 1/4 tsp per crepe) and sprinkle chopped toasted hazelnuts (about 1/2 tbsp per crepe) if using. Serve immediately with extra Nutella on the side if desired.