Banana Nutella Crêpes

Banana Nutella crêpes are thin French-style crêpes filled with chocolate-hazelnut spread and sliced bananas, folded into a simple breakfast or dessert that feels a little special without much effort. They’re quick to cook once the batter is ready and are great for weekend brunch or an easy after-dinner treat.

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This version starts with our classic French crêpe batter, which means the crêpes stay tender, flexible, and easy to fill without tearing. After a short rest in the refrigerator, the batter cooks up evenly in a standard skillet. 

If you love these crêpes, we use the same crêpe batter here as we do for our berry crêpes and fig-and-brie crêpes.

Key Ingredients and Substitutions

You only need eggs, milk, flour, and a few basic ingredients to make crêpes at home.

The complete ingredient list and measurements are listed in the printable recipe below.

• Eggs: The eggs give structure to the crêpe batter and help bind everything together. You can use room temperature or cold eggs straight from the fridge.
• Milk: Whole milk creates the richest flavor, but 2% and non-ft works just as well if that’s what you have on hand.
• All-Purpose Flour: This creates the base of your crêpe batter. Measure by spooning the flour into your measuring cup and leveling it off for the most accurate amount.
• Butter: Melted butter is added to the batter for flavor and richness. You’ll need extra butter for cooking each crêpe to prevent sticking.
• Sugar: Just a tablespoon sweetens the crêpes slightly without making them overly sweet. 
• Vanilla Extract: Pure vanilla adds depth to the batter. Imitation vanilla works in a pinch.
• Nutella: The classic chocolate-hazelnut spread is what makes these crêpes so good. 
• Bananas: Ripe but still firm bananas slice cleanly and hold their shape when folded into the crêpes. Overly ripe bananas can get mushy and slide out.
• Confectioners’ Sugar: Optional for dusting, it adds a nice finishing touch that makes the crêpes look like they were served in your favorite breakfast restaurant.

How to Make Banana Nutella Crêpes

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Refrigerate the batter for at least 30 minutes before cooking. This gives the flour time to absorb the liquid, helping the crêpes cook evenly and flip without tearing.

1. Make the Batter: Add the eggs, vanilla, sugar, milk, flour, and butter to a blender and blend for about 10 seconds until smooth. Pour into a bowl, cover, and refrigerate for at least 30 minutes or up to one day.

2. Cook the Crêpe: Heat a non-stick skillet over medium heat and lightly coat it with butter. The pan should be hot enough for the batter to sizzle lightly. Pour about ¼ cup of batter into the center of the pan, then immediately swirl it to spread it thin.

3. Flip and Finish: Cook for about 2 minutes until the edges lift and the bottom is lightly golden. Flip and cook for another minute.

4. Assemble the Crêpes: Spread Nutella over each crêpe, add banana slices to one half, then fold into a half-moon and again into a triangle. Dust with confectioners’ sugar and drizzle with extra Nutella if you want. Serve warm.

Make-Ahead and Storage

Make-Ahead: The batter can be made up to 24 hours in advance and stored in the refrigerator. Cooked crêpes can sit stacked with parchment for up to 2 hours at room temperature. Fill just before serving.

How to Store: Store unfilled crêpes in an airtight container in the refrigerator for up to 3 days, with parchment between each one. Freeze unfilled crêpes for up to 2 months.

How to Reheat: Reheat crêpes in a dry skillet over low heat for about 30 seconds per side. Filled crêpes do not reheat well, so fill only what you plan to serve.

Recipe Tips and Notes

• Rest the batter. Skipping the refrigeration step makes the crêpes more likely to tear when you flip them. Resting time lets the flour absorb the liquid, making the batter easier to work with.
• Swirl fast. As soon as the batter hits the pan, swirl it quickly to spread it evenly. If you wait too long, the batter will start to set, leaving you with thick spots.
• Stack with parchment. Crêpes stick together when stacked warm. Putting parchment or wax paper between each one keeps them from tearing when you pull them apart.
• Watch your heat. If your crêpes are browning too fast or getting crispy edges, lower the heat. Crêpes should be soft and pliable, not crisp.
• Use a small pan. A 9 or 10-inch non-stick skillet works best for crêpes. Larger pans make it harder to swirl the batter thin enough.

Frequently Asked Questions