Crepes Nutella Recipe

Make the batter

In a large mixing bowl, whisk together 1 cup flour, 1 tsp sugar and 1/4 tsp salt until evenly combined.

In a separate bowl or large measuring cup, whisk 2 eggs, then add 1 1/4 cups whole milk, 1/2 tsp vanilla and 2 tbsp melted butter. Whisk until smooth.

Gradually pour the wet mixture into the dry ingredients while whisking (or blend in a blender for 20–30 seconds) until the batter is completely smooth and thin. The batter should be pourable—similar to heavy cream. If too thick, thin with up to 2 tbsp milk.

Cover the batter and rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours). Resting hydrates flour and yields more tender crepes.

Heat pan and cook

Heat a nonstick or well-seasoned 8–10 inch skillet over medium heat. Brush lightly with a little vegetable oil or melted butter (1 tsp or a thin smear).

When pan is hot, stir batter gently. Pour about 1/4 cup (60 ml) batter into the center of the pan, immediately lift and tilt/rotate the pan to spread batter into a thin even round (about 7–8 inches).

Cook 30–45 seconds until edges lift and bottom is lightly golden. Flip with a spatula and cook 10–20 seconds more until cooked through but still pliable. Transfer to a plate and keep warm. Repeat with remaining batter to make about 5 crepes; brush pan lightly between crepes as needed.

Prepare toppings

Slice 2 bananas on a diagonal into 1/4-inch slices. Toss slices gently with 1/2 tsp lemon juice if using to slow browning. Roughly chop 1/2 cup pecans and set aside.

Make whipped cream

Chill a medium bowl and whisk or beaters briefly. Pour 3/4 cup heavy cream into the bowl, add 1 1/2 tbsp powdered sugar and 1/4 tsp vanilla. Whip on medium-high speed until soft to medium peaks form, taking care not to overbeat. Refrigerate until assembly.

Warm Nutella

Spoon 3/4 cup Nutella into a microwave-safe bowl and warm for 10–15 seconds, stir until slightly loosened and spreadable. (Alternatively warm gently in a small saucepan over low heat, stirring.)

To assemble each crepe: lay one crepe flat. Spread about 2–3 tbsp warmed Nutella over the center, leaving a 1/2-inch border. Arrange a few banana slices (about 6–8 per crepe) on top of the Nutella, and sprinkle about 1 tbsp chopped pecans.

Fold the crepe: fold one side over the filling toward center, fold opposite side over to create a simple envelope or fold in half and then half again (French fold) so the filling is enclosed and crepe is neat. Repeat for all crepes.

Lightly brush folded crepes with 1 tsp melted butter for shine and to warm the exterior, if desired.

Make chocolate drizzle

Place 1 oz chopped dark chocolate and 1 tsp corn syrup (or honey) in a small microwave-safe bowl. Microwave in 10-second bursts, stirring between, until melted and glossy. If needed, add 1/2 tsp warm water to thin slightly.

Plate 5 crepes (or the number you made). Place folded crepes on plates, top with a dollop (about 2 tbsp) of whipped cream per crepe, scatter remaining banana slices and pecans over the top.

Using a spoon, drizzle the warm chocolate over the crepes and whipped cream in a thin zigzag. Dust lightly with 1 tbsp confectioners' sugar for presentation.

Serve immediately while crepes are warm and Nutella is oozing.