Nutella Banana Crepes

If you have ever ordered crepes at a cafe and thought they must be hard to make, I have good news for you. These nutella banana crepes are actually really simple, and you only need basic ingredients you probably already have.

The batter is mixed in a blender, which makes everything smooth and lump free. After a short rest, you just pour, swirl, and flip.

The filling is where the magic happens. Warm nutella spread over a soft crepe, topped with sliced ripe bananas, then folded into a neat triangle.

I like to dust them with powdered sugar right before serving and add a little whipped cream on the side. It makes the whole thing feel like a treat from a French bakery.

This recipe is great for weekend mornings, but it also works as an easy dessert when you have guests over. Everyone always asks for seconds.

Why You’ll Love It

Blender Batter Magic – Tossing everything into a blender means zero lumps and perfectly smooth crepe batter every single time.

That Warm Nutella Melt – Spreading Nutella on warm crepes turns it into a silky chocolate hazelnut sauce that coats every bite.

Banana and Chocolate Combo – Ripe bananas add natural sweetness and creamy texture that pairs perfectly with the rich Nutella.

Recipe Ingredients

For the Crepes

• 1 cup All-Purpose Flour
• 2 large Eggs
• 1 cup Whole Milk
• 1/4 cup Water
• 2 tbsp Unsalted Butter (melted)
• 1 tbsp Granulated Sugar
• 1/4 tsp Salt

For the Filling

• 1/2 cup Nutella
• 3 medium Ripe Bananas (sliced)
• Powdered Sugar (for dusting)
• Whipped Cream (for serving)

Directions

Step 1

Combine the flour, eggs, milk, water, melted butter, sugar, and salt in a blender. Blend until completely smooth, about 30 seconds. Let the batter rest at room temperature for 15 minutes. This rest allows the gluten to relax and the air bubbles to settle, giving you thin, tender crepes.

Step 2

Heat an 8 or 9-inch nonstick skillet over medium heat. Lightly grease with a small amount of butter.

Step 3

Pour about 3 tablespoons of batter into the center of the pan and immediately swirl the pan in a circular motion to spread the batter into a thin, even circle. Cook for about 1 to 1.5 minutes until the bottom is lightly golden and the edges start to lift.

Flip the crepe with a spatula and cook for another 30 seconds. Slide onto a plate. Repeat with the remaining batter, stacking the crepes with nothing between them.

Step 4

To assemble, spread about 1 tablespoon of nutella across the center of each warm crepe. Arrange sliced bananas over the nutella in a single line.

Step 5

Fold the crepes in half over the filling, then fold in half again to form a triangle, or roll them up tightly. Arrange on a serving plate, dust generously with powdered sugar, and serve with whipped cream on the side.

My Tips

Blend the Batter Until Completely Smooth

The blender is your best friend here. It breaks down any flour lumps in seconds and gives you a silky batter that spreads thin and even in the pan.

If you only have a whisk, sift the flour first and whisk the wet ingredients in slowly. Lumpy batter means lumpy crepes that tear when you flip them.

Don’t Skip the 15-Minute Rest

This step makes a huge difference even though it feels like waiting around for nothing. The flour soaks up the liquid and the gluten relaxes, so your crepes turn out soft and bendy instead of rubbery.

If you have extra time, let the batter rest in the fridge for up to an hour. The crepes will be even more tender and easier to flip without ripping.

Get the Pan Temperature Right

Medium heat is the sweet spot. Too hot and the crepe will set before you can swirl it into a thin circle, leaving you with a thick uneven pancake.

Test it by dropping a small amount of batter in first. It should sizzle gently and turn golden in about a minute. If it browns in seconds, lower the heat and let the pan cool for a moment.

More Recipes

• Nutella Stuffed Chocolate Cookies
• Japanese Souffle Pancakes
• Churro Bites with Chocolate Dipping Sauce
• Molten Chocolate Lava Cakes
• Pistachio Cream Croissant Bake

Frequently Asked Questions

Why does the crepe batter need to rest before cooking?

Resting the batter for 15 minutes lets the flour fully absorb the liquid and gives the gluten time to relax. This is what makes your crepes turn out thin, tender, and easy to flip instead of rubbery.

If you skip this step, the crepes can come out a bit tough and may tear when you try to fold them. A quick rest really does make a big difference in the final texture.