Go Back
Nutella and Banana Stuffed Crepes Recipe
Ash Tyrrell

Nutella and Banana Stuffed Crepes Recipe

I recently made these Nutella and banana stuffed crepes for a cozy weekend breakfast, and I honestly couldn’t stop eating them. The crepes turned out soft, buttery, and perfectly thin with a rich chocolate-hazelnut filling inside. I love how the sweet bananas balance the creamy Nutella so beautifully in every bite.
Print Recipe Pin Recipe
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour – Gives the crepes a light yet flexible texture.
  • 2 large eggs – Helps bind the batter and adds richness.
  • 1 ½ cups milk – Whole milk works best for soft and tender crepes.
  • 2 tablespoons melted butter – Adds flavor and prevents sticking.
  • 1 tablespoon granulated sugar – Gives the crepes a subtle sweetness.
  • 1 teaspoon vanilla extract – Enhances the warm dessert flavor.
  • ¼ teaspoon salt – Balances the sweetness perfectly.
  • 1 tablespoon butter or oil for cooking – Keeps the crepes golden and smooth.
  • ½ cup Nutella – Use room-temperature Nutella for easier spreading.
  • 2 ripe bananas sliced – Cish – Adds a beautiful finishing touch.
  • Fresh strawberries or whipped cream optional – Perfect for serving and presentation.

Method
 

  1. Start by adding flour, eggs, milk, melted butter, sugar, vanilla extract, and salt into a large bowl. Whisk everything together until the batter becomes smooth and lump-free. I like letting the batter rest for about 10 minutes because it helps create softer crepes.
  2. Place a non-stick skillet over medium heat and lightly grease it with butter or oil. Make sure the pan is evenly heated before pouring in the batter. A properly heated pan helps the crepes cook thin and golden without sticking.
  3. Pour a small amount of batter into the center of the pan and quickly swirl it around. Cook the crepe for about 1 to 2 minutes until the edges start lifting slightly. Flip carefully and cook the other side for another 30 seconds.
  4. Transfer the cooked crepe onto a plate and continue cooking the remaining batter. Lightly grease the pan between batches if needed. Stack the cooked crepes gently so they stay soft and warm.
  5. Spread a generous layer of Nutella over one side of each crepe while they are still slightly warm. The warmth makes the Nutella creamy and easier to spread evenly. Make sure not to overfill to avoid tearing the crepes.
  6. Place fresh banana slices over the Nutella layer in a single even row. The bananas add natural sweetness and a soft texture that pairs perfectly with the chocolate spread. I love using ripe bananas because they taste sweeter and creamier.
  7. Fold the crepes in half and then again into quarters, or simply roll them tightly. Either folding style works beautifully for serving. The filling stays warm and melty inside, making every bite delicious.
  8. Dust the crepes lightly with powdered sugar before serving. You can also add whipped cream, strawberries, or extra banana slices for a beautiful presentation. Serve immediately while warm for the best flavor and texture.

Notes

  • I always let the batter rest before cooking because it makes the crepes softer and easier to flip.
  • I prefer using a blender for the batter since it removes lumps quickly and creates a silky texture.
  • I learned not to overfill the crepes because too much filling can make them tear apart.
  • I like warming the Nutella slightly so it spreads smoothly without pulling the crepes.
  • I found that medium heat works best because high heat can make the crepes dry or crispy.
  • I sometimes add sliced strawberries with bananas for a fresher and fruitier flavor.
  • I recommend using a non-stick pan because it makes flipping much easier for beginners.