Sweet nutella crepes filled with a chocolate hazelnut spread and sliced bananas. Only 5 minutes of prep and perfect for Sunday brunch or dessert night.
Sweet Banana Nutella Crepes
You can now make crepes at home with these easy recipe. Crepes are basically a very thin pancake, but better in my opinion. They may seem a bit intimidating to make yourself, but I promise it is so easy! They only take 5 minutes to prep and I’m guessing you already have most of these ingredients stocked in your pantry.
This dish takes my classic crepe recipe up a notch. Because anything is better with nutella, right?! The thin crepe topped with the delicious chocolate hazelnut spread and sliced bananas is a dream come true!
These nutella crepes are seriously delicious and sure to be a hit. The best part is the chocolate hazlenut flavor from the nutella. It adds the perfect richness and tastes great paired with the thin crepe and fresh bananas or berries. These make the perfect addition to Sunday brunch or for a fun dessert night.
Ways to Serve Crepes with Nutella
We love to serve these crepes with nutella and banana slices or fresh berries. You could even caramelize the bananas for a deeper flavor. Then top them off with a little powdered sugar and whipped cream. I love that they can pass as both a sweet breakfast and indulgent dessert!
- Nutella
- Cream cheese crepe filling
- Sliced bananas or fresh berries
- Shredded coconut
- Powdered sugar
- Chopped nuts
- Whipped cream
- Caramel sauce
Folding your crepes
There are a few different ways to fold these crepes. I folded mine into triangles, but you can also roll them up like I did with these apple crepes. Triangles look a bit more elegant, while rolled crepes allow for extra filling inside. Either way is delicious!
Making Ahead of Time
One thing I love about these crepes is they can easily be made ahead of time. The batter needs to chill for at least 30 minutes anyways, so I usually make it night before so that it can sit in the fridge overnight. The longer the batter rests, the more light and airy your crepes will be. Just give the batter a quick stir beforehand the next morning.
You can also stack the cooked crepes and refrigerate them for up to 3 days. If you’re worried about them sticking, you can place a piece of wax paper in between each one, but I never do. When I’m ready to reheat them, I’ll just reheat quickly on the pan or in the microwave.
Keeping them warm
Entertaining a crowd? Keep your crepes warm in the oven while you finish cooking the rest of the batter. Simply place them onto a baking sheet and place in the oven at 175°F. They will stay warm and delicious, without drying out.
5 star review
These crepes are seriously the best ever. My kids begs me to make them weekly! Love it!
– Nellie T
More Crepe Recipes to Try:
Nutella Crepes
Ingredients
- 2 cups milk
- 4 eggs
- 3 Tablespoons butter , melted
- 1 Tablespoon granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour , sifted
- 1/2 cup nutella
For serving: Sliced bananas or fresh berries, powdered sugar, whipped cream
Instructions
- Combine all of the ingredients (except the nutella) in a blender. Mix until the batter is smooth, about 15 to 20 seconds. Chill the batter in the refrigerator for at least 30 minutes, or overnight.
- Spray an 8-inch frying pan (or crepe pan) with non-stick spray. Turn the heat to medium- low, then pour 1/4 cup batter into the pan. Immediately turn the pan from side to side to form an even circle. Cook each side for about 1 to 2 minutes, or until lightly browned. Remove from heat and stack until serving.
- Spread with nutella and add sliced bananas or berries if desired.
These turned out perfectly and my family is already begging me to make them again!
These were so easy to make! My kids devoured them!
Yay, so happy to hear that!
My boys thought that this was the best thing I’ve ever made!! Thank you!
Yay! So glad it was a hit :)
These crepes are seriously the best ever. My kids begs me to make them weekly! Love it!
I love nutella crepes! do you think whole wheat flour would work for the batter, that’s what I have. tysm