Nutella and banana is one of the most popular crepe fillings in the world, and for good reason. Warm chocolate-hazelnut spread, soft banana and a thin crepe make a breakfast or dessert that takes about half an hour, most of it while the batter rests.

The best trick is to fill the crepes while they’re still in the pan. Right after the flip, spread on the chocolate, add the banana, fold, and give it 20 seconds. The spread melts and turns glossy, just like the crepes from a street stand.

Nutella Banana Crepes

Crepes filled with chocolate-hazelnut spread and banana, warmed in the pan so the filling melts.

Prep Time: 10 mins
Cook Time: 25 mins
Rest Time: 30 mins
Total Time: 1 hr 5 mins
Yield: 10 crepes (4 to 5 servings)

Equipment

8- or 9-inch crepe pan or non-stick skillet

Ingredients

Crepes

1 cup (120 g) all-purpose flour
2 large eggs
1 1/4 cups (300 ml) milk
1/4 cup (60 ml) water
2 tablespoons unsalted butter, melted, plus more for the pan
1 tablespoon granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

Filling

2/3 cup (200 g) Nutella or another chocolate-hazelnut spread
3 ripe bananas, thinly sliced
Powdered sugar, for dusting
2 tablespoons chopped toasted hazelnuts (optional)

Instructions

Crepes

Whisk the flour, sugar and salt. Whisk in the eggs, then gradually the milk, water, melted butter and vanilla until smooth. Rest for 30 minutes.
Heat the pan over medium heat and brush with butter. Pour in about 1/4 cup of batter and swirl to coat. Cook for about 1 minute, until the edges lift and the underside is golden, then flip.

Fill in the pan

As soon as you flip each crepe, spread about 1 tablespoon of chocolate-hazelnut spread over half of it and lay a few banana slices on top.
Fold the crepe in half over the filling, then in half again, and leave it in the pan for 20 to 30 seconds so the spread melts.
Slide onto a plate, dust with powdered sugar, scatter with hazelnuts if using, and repeat with the remaining batter.

Serving suggestions

Swap the bananas for sliced strawberries, or use both.
Warm the spread for 10 seconds in the microwave if it's too stiff to spread.

Tips for Nutella banana crepes

Use ripe bananas. A few brown speckles mean they’re sweet and soft. Green-tipped bananas are starchy.
Go easy on the spread. About a tablespoon per crepe is plenty. Too much melts out the sides.
Keep the heat at medium. The spread scorches if the pan is too hot while you fill it.
Fold into quarters. It keeps the filling inside and is easy to eat by hand.

For a fully chocolate version, use the cocoa batter from Chocolate Crepes. For a lighter, tangier breakfast, try Lemon Sugar Crepes.

Tips for Nutella banana crepes

Frequently asked questions

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