Banana Nutella Crepes are delicious homemade French-style crepes filled with sliced bananas and leathered in Nutella. Perfect with a Nutella drizzle and powdered sugar on top!
These Banana Nutella Crepes are perfection. Everyone loves crepes for breakfast or dessert, and they are easy enough, yet so fancy that you can make them at home for a special dessert with your loved ones!
There is a variety of topping choices available to put in crepes, but banana and Nutella, or really anything with Nutella, might just be your favorite combination of them!
Everyone knows that Nutella and banana are one of the best flavor combinations out there and these crepes are not only topped with lots of chocolate hazelnut spread and sliced bananas, but they also have mashed bananas in the batter!
Banana Crepes with Nutella are perfect to serve at a Sunday morning brunch party or for your family.
Craps are often misunderstood as being too complicated and difficult, but that couldn’t be further from the truth. In fact, I think it’s easier to make crepes than pancakes!
First, with crepes, you can simply put all the ingredients in a blender and mix. Not mixing dry ingredients and wet ingredients and making multiple bowls dirty. You can even make crepes with pancake mix!
secondly, you don’t need to make the right size when you pour the batter into the pan; The pan makes it for you.
Like pancakes, you can flavor crepes in many different ways, including pumpkin (or you can make them plain and stuff them with bacon, eggs, and cheese!) For this recipe, I used Making With Nutella. Crepes made.
Mashed bananas are often used as an egg replacement in baked goods, so I experimented a bit with that notion for these crepes and ended up with a recipe that totally works.
This is a typical crepe batter, but with one less egg than I usually use and about a cup of mashed banana (about 1 medium banana) mixed in.
Everyone knows Nutella and banana is one of the best flavor combinations and these crepes are not only topped with lots of chocolate hazelnut spread and sliced bananas, but they also have mashed banana right in the batter! Banana Crepes with Nutella are perfect for serving at a brunch party or to your family on a lazy Sunday morning.
1 cup all-purpose flour 2 tsp granulated sugar 1/4 tsp salt 1 1/2 cups whole milk 1/2 cup mashed banana (about 1 medium banana) 3 large eggs 3 Tbsp unsalted butter, melted (plus more for pan) 1 Tbsp vanilla extract Nutella, for spreading 2 bananas, sliced Confectioners’ sugar, for topping
Place flour, sugar, salt, milk, mashed banana, eggs, melted butter, and vanilla in a blender and process until smooth. If possible, let the mixture rest for at least 30 minutes. Alternatively, you can make the batter the day before and keep it in the fridge overnight.
Place a 7- or 8-inch nonstick skillet (or crepe pan) over medium heat. Coat with a little bit of butter. Pour about ¼ cup batter into the pan and gently tilt and swirl the pan until the batter evenly coats the bottom. If you’re using a 7-inch pan, you may want to use slightly less than ¼ cup of batter.
Let cook for about 1-1 ½ minutes until the crepe is turning golden on the bottom and the edges are pulling away from the pan. You can either use your fingers or a spatula to pull edges up and when ready, flip. Cook for another minute before removing the crepe from the pan to a plate.
Continue with the remaining batter, adding a little butter to the pan in between each.
Spread Nutella on one side of the crepe and top with sliced bananas. Fold crepes over.
Sprinkle with confectioners’ sugar and top with additional sliced bananas, if desired.
And making crepes is super easy! All you have to do is put all the ingredients in a blender.
If possible, let the batter rest for about 30 minutes. This will result in more tender crepes, but isn’t really the end of the world if you’re short on time and can’t wait.
You can also make the crepe batter the night before and refrigerate it overnight. Talk about an easy breakfast in the morning!
Now it’s time to make your crepes. You can really make them any size you want, but I recommend a 7- or 8-inch skillet. Of course, if you have a crepe pan, you can use that, but it’s not necessary at all.
Place the wok on medium heat and apply some butter to it. Pour about a cup of batter into the pan and gently tilt and swirl the pan until the batter coats the bottom evenly.
If you’re using a 7-inch pan, you may want to use a little less batter than a cup. I have no problem with a thick crepe though!
Let the crepe cook for about 1-1 1/2 minutes, until it is golden on the bottom and the edges pull away from the pan.
You can either use your fingers or a spatula to pull up the edges and flip when ready.
Cook the crepe for another minute before removing it from the pan to the plate.
Continue this process with the remaining batter, adding a little butter to the pan between each crepe.
I’d say that’s the only hard thing about making crepes… you really have to do them all at once unless you have multiple pans. But once you’re done with the process, it’s easy to stir around the kitchen to do other things while your crepe cooks.
Adding Nutella to Crepes
Banana crepes are absolutely delicious, but banana and Nutella make one of the best flavor combinations in the world, so I recommend taking your banana crepes with Nutella to a whole other level.
I like to spread the chocolate hazelnut over the entire side of the crepe and then layer on two rows of bananas.
Use as much (or less) Nutella as you want.
Maybe I’ve gone a little overboard.
Fold the crepes, drizzle with a little more Nutella, top with more sliced bananas, and sprinkle on some powdered sugar.
And enjoy… well, for any meal you want.
Are Banana Crepes with Nutella a breakfast or dessert? I guess it all depends on your mindset. Many people spread Nutella on toast in the morning, so why not spread it on a crepe?