Nutella And Banana Recipe

Combine dry ingredients

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

Whisk wet ingredients

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

Make smooth batter

Gradually pour the wet mixture into the dry ingredients while whisking (or blend briefly with an immersion blender) until you have a smooth, thin batter with no lumps. The batter should be pourable and slightly thinner than pancake batter. If too thick, add up to 2 tablespoons more water or milk.

Rest the batter

Let the batter rest at room temperature for 15–30 minutes (this hydrates the flour and reduces bubbles). If short on time, you can proceed immediately but resting improves texture.

Heat pan

Place a nonstick skillet or crepe pan over medium heat. When hot, reduce to medium-low. Brush or wipe the surface lightly with a small amount of the 1 tablespoon unsalted butter so the pan is just lightly coated.

Cook crepes

Pour about 1/4 cup of batter into the center of the pan, immediately tilt and swirl the pan so the batter spreads into a thin, even round (about 8–9 inches). Cook until the edges lift and the underside is lightly golden, about 45–60 seconds. Loosen edge with a spatula and flip; cook the second side 15–30 seconds until set. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining batter, wiping pan and re-buttering as needed. Yield: about 8 crepes.

Prepare bananas

Peel and slice 2 ripe bananas into 1/4-inch rounds or diagonal slices. Toss the banana slices with 1/2 teaspoon lemon juice to prevent browning and set aside.

Warm Nutella (optional)

If Nutella is very thick, place 3/4 cup in a microwave-safe bowl and heat in 10–15 second bursts, stirring between, until spreadable but not hot (about 15–30 seconds). Alternatively, place the jar in a bowl of warm water for a few minutes.

Fill crepes

Place one crepe on a plate. Spread about 1 to 1 1/2 tablespoons of Nutella across the center of the crepe in a thin line, leaving a 1/2-inch border. Arrange a few banana slices over the Nutella. Fold the crepe in half, then in half again (or roll) to enclose the filling. Repeat with remaining crepes, Nutella, and bananas. You should use roughly 1 to 1.5 tablespoons Nutella and 3–4 banana slices per crepe.

Optional finish

If you like, melt a little extra Nutella and drizzle over the top, sprinkle 2 tablespoons chopped toasted hazelnuts, and dust with 1 tablespoon powdered sugar for presentation.

Serve crepes warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; refresh briefly in a warm pan or microwave before serving.