Paper-thin French crepes filled with warm Nutella and caramelized banana slices
Nutella Banana Crepes
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
3
6 crepes
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
These classic sweet crepes are spread with warm Nutella and filled with caramelized banana slices, then folded into quarters and dusted with powdered sugar for a decadent breakfast or dessert.
Cuisine: French
Category: Breakfast, Dessert
Difficulty: Easy
Cost: $
Dietary: Vegetarian
Quick Summary
30 min total time|3 servings|Easy difficulty
These classic sweet crepes are spread with warm Nutella and filled with caramelized banana slices, then folded into quarters and dusted with powdered sugar for a decadent breakfast or dessert.
FrenchVegetarian
Sarah Chen
(Updated )
Nutella and banana is one of those flavor combinations that needs no improvement. Wrapped in a delicate, buttery crepe, it becomes an experience that transports you to a sidewalk creperie in Paris.
The crepe batter is the same simple base used for savory crepes — flour, eggs, milk, butter — and the magic happens in the filling. The Nutella melts into a warm, gooey spread, and quickly caramelizing the banana slices in butter and sugar takes them from ordinary to extraordinary.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup water
- 2 tablespoons melted unsalted butter, plus more for the pan
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup Nutella or chocolate hazelnut spread
- 2 ripe bananas, sliced
- 1 tablespoon unsalted butter (for caramelizing)
- 1 tablespoon brown sugar
- Powdered sugar for dusting
- Whipped cream for serving (optional)
Instructions
- 1
Make the crepe batter: Blend flour, eggs, milk, water, melted butter, sugar, and salt in a blender until smooth. Refrigerate for at least 30 minutes.
- 2
Caramelize the bananas: Melt 1 tablespoon butter in a skillet over medium heat. Add the banana slices and sprinkle with brown sugar. Cook for 1 to 2 minutes per side until golden and caramelized. Set aside.
- 3
Heat an 8-inch nonstick skillet over medium heat. Add a small pat of butter.
- 4
Pour about 3 tablespoons of batter into the pan and immediately swirl to coat the bottom evenly. Cook until the edges curl and the bottom is lightly golden, about 1 to 2 minutes. Flip and cook 30 seconds more.
- 5
While the crepe is still warm in the pan, spread about 1 tablespoon of Nutella over one half. Arrange caramelized banana slices on top. Fold the crepe in half, then in half again to form a triangle.
- 6
Transfer to a plate and repeat with remaining batter. Dust with powdered sugar and serve with whipped cream if desired.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
NutellaPeanut butter or almond butter
Creates a different but equally delicious filling.
BananasStrawberries
Slice and lightly macerate with sugar for 10 minutes before filling.
Whole milkOat milk
Works for dairy-free crepes when combined with plant-based butter.
Tips & Storage
Pro Tips
The batter must rest for at least 30 minutes for tender crepes.
Do not flip the crepe until the edges visibly curl and lift from the pan.
Warm the Nutella slightly in the microwave for easier spreading.
Swap Nutella for peanut butter and drizzle with honey for a different take.
Storage
Unfilled crepes stack well between parchment paper and refrigerate for 3 days or freeze for 1 month.
Reheating
Reheat unfilled crepes in a dry skillet. Fill with Nutella and bananas just before serving.
Nutrition Facts
Per serving (2 filled crepes) · 3 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein9g
Carbohydrates48g
Fat18g
Fiber2g
Sugar22g
Sodium200mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make the batter the night before?
- Yes, refrigerated batter works beautifully and can rest up to 24 hours.
- What other fillings work for sweet crepes?
- Strawberries and cream, lemon and sugar, cinnamon apples, or jam and ricotta are all excellent.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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