Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 1/4 cup (60 ml) water
- 2 tbsp (28 g) unsalted butter, melted (plus more for the pan)
- 1 tbsp (12 g) granulated sugar
- 1/4 tsp fine salt
- 1/2 tsp vanilla extract (optional)
- 1/2 cup (about 70 g) hazelnuts, chopped
- 1/2 cup (150 g) Nutella (about 2 tbsp per crepe)
- 2 medium ripe bananas, thinly sliced
- 2 tbsp powdered sugar, for dusting
- 1/8 tsp flaky salt (such as Maldon), to finish (tiny pinch per crepe)
Do This
- 1) Toast chopped hazelnuts at 350°F (175°C) for 8–10 minutes; cool.
- 2) Whisk flour, sugar, and salt; whisk in eggs, then milk, water, and melted butter (plus vanilla if using).
- 3) Rest batter 10 minutes; thin with 1–2 tbsp water if needed (aim for heavy cream consistency).
- 4) Cook crepes in a lightly buttered 10-inch nonstick skillet over medium heat: 1/4 cup batter each, 45–60 seconds per side.
- 5) Spread warm crepe with Nutella, add banana slices, sprinkle hazelnuts.
- 6) Fold into triangles; dust with powdered sugar.
- 7) Finish with a tiny pinch of flaky salt and serve right away.
Why You’ll Love This Recipe
- Classic crepe shop flavors at home: Nutella, banana, and toasted hazelnuts taste like a Parisian dessert stand.
- Perfect contrast: Warm chocolate-hazelnut spread, sweet fruit, crunchy nuts, and a whisper of flaky salt.
- Make-ahead friendly: Crepes and toasted nuts can be prepped in advance for quick assembly.
- Impressive but approachable: The technique is simple, and each crepe looks beautifully finished.
Grocery List
- Produce: 2 medium ripe bananas
- Dairy: whole milk, unsalted butter, 2 large eggs
- Pantry: all-purpose flour, granulated sugar, fine salt, vanilla extract (optional), Nutella, hazelnuts, powdered sugar, flaky salt
Full Ingredients
Crepe Batter (makes 8 thin crepes)
- 1 cup (120 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1/4 tsp fine salt
- 2 large eggs, room temperature if possible
- 1 1/4 cups (300 ml) whole milk
- 1/4 cup (60 ml) water
- 2 tbsp (28 g) unsalted butter, melted and slightly cooled
- 1/2 tsp vanilla extract (optional, but nice here)
Filling and Finish
- 1/2 cup (about 70 g) hazelnuts, chopped (or buy pre-chopped)
- 1/2 cup (150 g) Nutella (about 16 tbsp total; 2 tbsp per crepe)
- 2 medium ripe bananas, thinly sliced (about 1/8-inch / 3 mm thick)
- 2 tbsp powdered sugar, for dusting (more to taste)
- 1/8 tsp flaky salt (use a tiny pinch per filled crepe)
For the Pan
- 1–2 tbsp unsalted butter, for greasing the skillet as you cook
Step-by-Step Instructions
Step 1: Toast the hazelnuts for maximum flavor
Preheat the oven to 350°F (175°C). Spread the chopped hazelnuts in a single layer on a rimmed baking sheet. Toast for 8–10 minutes, stirring once halfway through, until they smell nutty and deepen slightly in color.
Transfer to a plate to cool. (Cooling keeps them crisp and prevents them from steaming on the crepes.)
Step 2: Mix the crepe batter until smooth
In a medium bowl, whisk together the flour, sugar, and fine salt. Add the eggs and whisk until you have a thick, smooth paste.
Slowly whisk in the milk, then whisk in the water. Finally whisk in the melted butter and vanilla (if using). The batter should be thin—about the consistency of heavy cream.
If you see small lumps, don’t panic: whisk vigorously for 30–45 seconds, or strain the batter through a fine-mesh sieve into another bowl.
Step 3: Rest the batter for tender, flexible crepes
Let the batter rest for 10 minutes at room temperature. This helps the flour hydrate, which makes crepes less likely to tear and gives you a softer texture.
After resting, check the thickness. If it seems thicker than heavy cream, whisk in 1–2 tbsp water to loosen.
Step 4: Heat and lightly grease the pan
Set a 10-inch nonstick skillet (or a crepe pan) over medium heat for about 2 minutes. Lightly butter the surface using a small pat of butter on a paper towel. You want a whisper-thin coating—too much butter can make crepes spotty and greasy.
Have a plate ready for finished crepes, and keep a small piece of butter nearby for re-greasing as needed.
Step 5: Cook thin crepes (the first one is your tester)
Pour in 1/4 cup (60 ml) batter and immediately tilt and swirl the pan so the batter coats the bottom in a thin, even layer.
Cook for 45–60 seconds, or until the edges look dry and the underside is lightly golden. Slide a thin spatula under the crepe, flip, and cook the second side for 15–25 seconds.
Transfer to a plate. Repeat with remaining batter, lightly buttering the pan every 2–3 crepes (or whenever the crepes start sticking). If the crepes cook too fast or brown aggressively, reduce the heat slightly.
Step 6: Fill with Nutella, bananas, and toasted hazelnuts
Work with one crepe at a time while it’s still warm (warmth helps Nutella spread easily). Lay the crepe flat on a cutting board or plate.
Spread 2 tbsp Nutella over half of the crepe in a thin, even layer. Arrange banana slices in a single layer on top of the Nutella, then sprinkle with 1 tbsp (or so) of the toasted chopped hazelnuts.
Step 7: Fold into triangles and finish with sugar and flaky salt
Fold the crepe in half to make a half-moon. Fold in half again to form a triangle. Repeat with remaining crepes.
Right before serving, dust with powdered sugar (a small sieve makes this neat). Finish each crepe with a tiny pinch of flaky salt—just enough to pop the chocolate and banana flavors without making it taste salty.
Serve immediately while the crepes are tender, the Nutella is glossy, and the hazelnuts stay crunchy.
Pro Tips
- Get the batter consistency right: If it won’t swirl quickly to cover the pan, it’s too thick. Whisk in water 1 tsp at a time.
- Use ripe (not mushy) bananas: Look for yellow bananas with small brown freckles for the best sweetness and texture.
- Toast the nuts even if they’re “roasted”: A quick re-toast brings back aroma and crunch.
- Keep crepes warm without drying out: Stack cooked crepes on a plate and cover loosely with foil. Avoid tight wrapping, which can steam them too much.
- Salt matters: Flaky salt gives little bursts of contrast; fine salt disappears and is easier to overdo.
Variations
- Strawberry-banana Nutella crepes: Add 1 cup (150 g) sliced strawberries along with the bananas.
- Orange-hazelnut twist: Add 1 tsp finely grated orange zest to the batter and finish with a few drops of fresh orange juice over the bananas.
- Extra-decadent dessert: Add a spoonful of lightly sweetened whipped cream and a few extra toasted hazelnuts right before folding.
Storage & Make-Ahead
Make ahead: Cook the crepes up to 2 days ahead. Cool completely, stack with parchment between crepes, and refrigerate in an airtight container. Toast hazelnuts up to 5 days ahead; store airtight at room temperature.
Reheat: Warm crepes in a dry nonstick skillet over medium-low heat for 15–20 seconds per side, or microwave briefly (10–15 seconds) covered with a slightly damp paper towel so they stay flexible.
Assembled crepes: Best eaten immediately. Once filled, the bananas can weep and the hazelnuts soften over time.
Nutrition (per serving)
Approximate per serving (2 filled crepes): 640 calories, 20 g fat, 98 g carbohydrates, 12 g protein, 7 g fiber, 48 g sugar, 420 mg sodium. Values vary by brand and portion size.
