Nutella Banana Crepes

by Heather on September 14, 2011

My youngest sister Laura was here visiting this past week. As always is the case with family coming, it came and went way too fast. Laura also likes to cook, too, and even brought along her own curry to make us dinner! That was awesome. If she wasn’t married, I’d totally beg her to come live with us. Oh well, such is life.

Sunday night Laura suggested making crepes for dessert. She’d made them once before, and I never had, so we gave it our best. I mixed the batter and filled the crepes, while I trusted her with the skillet. Nutella and bananas seemed like the most fitting filling for us, but there are SO many options you can try. Strawberries & whipped cream, peanut butter & chocolate chips, marshmallow creme with graham crumbs & chocolate and baked apples & cinnamon are just a few. As for the crepes, they turned out perfect- I was quite impressed. We found the recipe in the book Crepes (which, by the way, I had never bothered to open before this…oops). The batter had a nice sweetness to complement the fillings just right. This book also has a savory crepe recipe and some creative crepe renditions.

Nutella Banana Crepes

2 eggs
1 cup milk (I used 2%)
1/3 cup water
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoons butter, melted
About 1/2 cup Nutella
1 to 2 bananas, sliced

With a blender (immersion or regular) or food processor, blend all the ingredients until smooth. The batter should be the thickness of heavy cream.

Heat a nonstick skillet or crepe pan over medium-high heat until hot. Wipe the pan lightly with butter or spray liberally with nonstick cooking spray. Lift the pan from the heat and pour in about 1/3 cup of batter, depending on the size of your pan. Just make sure it lightly covers the whole area of the skillet. So this by tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula. Cook the other side for about 15 seconds, until lightly browned. Turn the crepe out onto a towel, rack or plate to cool. Repeat with the remaining batter, adding more butter or nonstick spray to the pan as needed, then stacking the crepes as they are cooked.

Serve immediately with any fillings you please- get creative! If you must serve them later, wrap the crepes in plastic wrap and place them into a sealed plastic bag. Refrigerate for up to 3 days, or freeze for up to 2 months.

{ 18 comments… read them below or add one }

Lindsay @Eat, Knit, Grow September 14, 2011 at 7:33 pm

Yum! Those look so delicious!

TheChouxGirl September 15, 2011 at 1:45 am

those look awesome….i bet they would be really good with caramel :)

Katherine Martinelli September 16, 2011 at 8:16 am

I am so glad to have literally stumbled upon your blog! It is gorgeous. And these look delicious. I’ve included them in my Friday shout-out this week!

s September 18, 2011 at 8:18 am

Wow, the crepes look delicious. I’d like to try it. 😉

Jacqueline September 19, 2011 at 3:23 am

For years our favorite breakfast crepe has been filled with warm applesauce (spiced with cinnamon and sweetened with brown sugar) and topped with whipped cream. So delicious!

Beth September 26, 2011 at 5:42 pm

I just had something like this in Vacouver! Yours look way better though. YUM!

Tracy September 29, 2011 at 1:55 am

Oh my goodness, these look amazing! I’m so addicted to nutella and am definitely going to have to try these!

Karp @ Easy Crepe Recipe October 5, 2011 at 7:43 pm

I am going to make nutella crepes this weekend for my wife. And your recipe looks amazing!

By the way, if you must serve the crepes later (my wife will be working during the day on Saturday and I want to make a surprise!), what do you do next? Do you need to reheat crepes again in the pan? Or in the oven?

Heather October 5, 2011 at 9:30 pm

I’d think best to reheat in the pan, on medium-low heat, until just warm- you don’t want them too crispy! Good luck!

Ed December 18, 2011 at 11:01 am

I think Heather meant to say “blend all the ingredients except for the nutella and bananas until smooth”. And then probably put the nutella and bananas on the cooked crepes.

cass February 17, 2012 at 3:59 am

AMAZING…. perfect night in.

Kylie March 11, 2012 at 2:25 pm

Really great with soy milk!!
I’m lactose intolerant so I had to try it. And I think it was far better with soy milk than regular milk. I’ve tried both.

Brenda July 26, 2012 at 7:00 pm

I really wanted to try making crepes for the first time then I saw your recipe. Let me just say “Wow!”. It’s a very easy to follow recipe and tastes great. My husband and my sister both loved it! Thanks for the recipe!

Kim October 7, 2012 at 8:24 am

Just made these for breakfast. Easy & delicious ! Thank you!

Taylor March 2, 2013 at 9:10 pm

Made crepes for the first time using this recipe a month ago! I’ve now made them a few times since and my boyfriend is totally obsessed :) thanks so much for sharing it with the rest of us

Carly December 31, 2014 at 11:26 am

Used your recipe for my first try at crepe making! They were delicious and your instructions were easy to follow. Thanks for sharing!

Sarah January 24, 2015 at 7:09 am

I found your recipe over a year ago and my kids ask for these crepes every weekend. They are beyond delicious! Sometimes we add strawberries and raspberries in addition to the bananas when they are in season. Great Recipe, thanks for sharing!

Liz February 5, 2016 at 12:21 pm

these look amazing! I’m in a hurry to try them. Thank you for having an open page, it’s exciting!

Leave a Comment

{ 13 trackbacks }

Previous post:

Next post: