Nutella & Banana Recipe

Make the batter

In a mixing bowl, whisk together 1 cup all-purpose flour, 1 tsp granulated sugar, and a pinch of fine salt. In a separate bowl or large measuring cup, beat 1 large egg with 1 cup milk and 1 tsp vanilla extract. Slowly pour the wet mixture into the dry ingredients while whisking until smooth and free of lumps. Whisk in 2 tbs melted butter until combined. Let the batter rest for 10 minutes at room temperature (this hydrates the flour and yields tender crepes).

Heat the skillet

Place a nonstick skillet or crepe pan over medium heat. Brush or rub the surface lightly with a small amount of unsalted butter (reserve the 1 tbs listed for cooking). The pan is ready when a drop of batter sizzles gently and spreads.

Cook crepes / thin pancakes

Pour about 1/4 cup batter into the hot skillet and immediately swirl to form a thin, even round (use more or less batter to adjust size). Cook 45–60 seconds until edges look dry and underside is lightly golden. Use a spatula to flip and cook the other side 20–30 seconds until set. Transfer to a plate and keep warm. Repeat with remaining batter, stacking crepes with parchment paper between if desired. Yield should be about 6–8 thin crepes depending on size; reserve warm.

Prepare bananas

Peel the 2 ripe bananas. Slice one banana into 1/4-inch rounds for filling. Slice the other banana lengthwise into halves (or into thicker slices) for optional caramelizing and garnish.

Optional caramelize bananas

If you prefer warm caramelized banana, heat the skillet over medium heat and add the reserved 1 tbs unsalted butter. When butter foams, add the lengthwise banana halves (cut side down) and cook 1–2 minutes until golden and slightly softened, then flip and heat another 30–60 seconds. Remove and set aside.

Assemble crepes

Lay one warm crepe flat. Warm about 1 tbs Nutella slightly in microwave for 10–15 seconds (just to loosen consistency) or spread at room temperature. Spread approximately 1 tbs–1.5 tbs Nutella over the center of the crepe, leaving a border. Arrange a row of sliced rounds (from the first banana) over the Nutella. Fold the crepe: fold sides over the filling and roll or fold in half/thirds as preferred. Repeat for remaining crepes using remaining Nutella and banana slices.

Finish and garnish

Place assembled crepes on serving plates. Dust lightly with powdered sugar. Drizzle optional 1 tbs maple syrup or honey over the top and sprinkle the 2 tsp chopped hazelnuts if using. Top with the caramelized banana halves if prepared. Serve immediately while warm.