Nutella and Banana Stuffed Crepes

Quick Recipe Version (TL;DR)

• Yield: 4 servings, 2 crepes each
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 55 minutes, including 20 minutes batter rest

Quick Ingredients

• 1 cup all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon fine salt
• 2 large eggs, 1 1/4 cups whole milk, 1/4 cup water, and 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted, plus 1 tablespoon melted butter for the skillet
• 1/2 cup chocolate-hazelnut spread, such as Nutella
• 3 medium ripe bananas, peeled and sliced into 1/4-inch rounds
• 2 teaspoons powdered sugar for dusting
• Optional: 2 tablespoons toasted chopped hazelnuts for garnish

Do This

• 1. Whisk or blend the flour, sugar, salt, eggs, milk, water, vanilla, and 2 tablespoons melted butter until smooth.
• 2. Rest the batter at room temperature for 20 minutes so the crepes cook tender and thin.
• 3. Heat a 10-inch nonstick skillet or crepe pan to 325°F over medium heat and brush lightly with melted butter.
• 4. Cook 1/4 cup batter per crepe for 70 seconds on the first side and 25 seconds on the second side; repeat to make 8 crepes.
• 5. Spread 1 tablespoon chocolate-hazelnut filling over each warm crepe, leaving a 1/2-inch border.
• 6. Add banana slices, roll each crepe snugly, dust with powdered sugar, and serve warm.

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Why You’ll Love This Recipe

• Sweet breakfast treat: It tastes like a dessert, but it is simple enough for a relaxed morning at home.
• Thin, tender crepes: A quick batter rest helps the crepes cook delicate, flexible, and easy to roll.
• Classic flavor pairing: Banana and chocolate-hazelnut spread are creamy, rich, and naturally comforting together.
• Easy to customize: Add strawberries, toasted nuts, whipped cream, or a drizzle of warm chocolate for a brunch-worthy finish.

Grocery List

• Produce: 3 medium ripe bananas
• Dairy: 2 large eggs, 1 1/4 cups whole milk, 3 tablespoons unsalted butter
• Pantry: All-purpose flour, granulated sugar, fine salt, vanilla extract, chocolate-hazelnut spread such as Nutella, powdered sugar, optional toasted hazelnuts

Full Ingredients

Crepe Batter

• 1 cup all-purpose flour, spooned and leveled, 120 g
• 1 tablespoon granulated sugar, 12 g
• 1/4 teaspoon fine salt
• 2 large eggs, at room temperature if possible
• 1 1/4 cups whole milk, 300 ml
• 1/4 cup water, 60 ml
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted and cooled for 5 minutes

For Cooking

• 1 tablespoon unsalted butter, melted, for brushing the pan

Filling and Finishing

• 1/2 cup chocolate-hazelnut spread, such as Nutella, 150 g
• 3 medium ripe bananas, about 360 g peeled, sliced into 1/4-inch rounds
• 2 teaspoons powdered sugar, 5 g, for a light dusting
• Optional: 2 tablespoons toasted chopped hazelnuts, 16 g, for garnish

Step-by-Step Instructions

Step 1: Make the crepe batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon fine salt. In a separate large bowl, whisk 2 large eggs until smooth, then whisk in 1 1/4 cups whole milk, 1/4 cup water, 1/2 teaspoon vanilla extract, and 2 tablespoons melted butter.

Add the dry ingredients to the wet ingredients and whisk until the batter is mostly smooth and pourable. A few tiny lumps are fine. For the smoothest crepes, you can blend everything in a blender for 20 seconds, scraping down the sides once if needed.

Step 2: Rest the batter

Cover the bowl and let the batter rest at room temperature for exactly 20 minutes. This short rest allows the flour to hydrate, which makes the crepes more tender and less likely to tear. After resting, the batter should look like heavy cream. If it seems too thick, whisk in 1 tablespoon water to loosen it.

Step 3: Prepare the filling

While the batter rests, peel the bananas and slice them into 1/4-inch rounds. Set them aside on a plate. Measure 1/2 cup chocolate-hazelnut spread into a small bowl. If the spread is very firm, microwave it for 10 seconds, then stir; it should be soft and spreadable, not hot or runny.

Step 4: Heat the pan

Place a 10-inch nonstick skillet or crepe pan over medium heat for 3 minutes, until the cooking surface reaches about 325°F. Brush the pan with a very thin layer of melted butter. You want just enough butter to lightly coat the surface; too much can make the crepes greasy and uneven.

Step 5: Cook the crepes

Pour 1/4 cup batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion so the batter spreads into a thin, even round. Cook for 70 seconds, until the edges look dry and the underside has light golden spots. Slide a thin spatula under the crepe, flip it, and cook the second side for 25 seconds.

Transfer the crepe to a plate and cover loosely with a clean kitchen towel to keep it soft. Repeat with the remaining batter, brushing the pan with a little melted butter as needed. You should have 8 thin crepes.

Step 6: Fill the crepes

Lay one warm crepe on a clean work surface. Spread 1 tablespoon chocolate-hazelnut spread over the crepe, leaving a 1/2-inch border around the edge. Arrange about 6 to 8 banana slices in a line slightly below the center of the crepe. Roll the crepe snugly around the filling, then place it seam-side down on a serving plate.

Repeat with the remaining crepes, chocolate-hazelnut spread, and banana slices. For a fuller presentation, place 2 rolled crepes on each plate.

Step 7: Finish and serve

Dust the filled crepes lightly with 2 teaspoons powdered sugar just before serving. If using toasted chopped hazelnuts, sprinkle them over the top for crunch. Serve the crepes warm, ideally within 10 minutes of filling, while the chocolate-hazelnut spread is glossy and the bananas are fresh.

Pro Tips

• Use a thin batter: Crepe batter should be much thinner than pancake batter. If it does not swirl easily, whisk in 1 tablespoon water at a time.
• Keep the pan moderately hot: Aim for 325°F. If the crepes brown in less than 60 seconds, reduce the heat slightly.
• Do not overfill: Use 1 tablespoon chocolate-hazelnut spread per crepe so the filling stays inside when rolled.
• Stack under a towel: Covering cooked crepes keeps them flexible, which makes rolling much easier.
• Slice bananas right before filling: Freshly sliced bananas look brighter and taste best.

Variations

• Strawberry banana crepes: Replace 1 banana with 1 cup sliced fresh strawberries for a bright, fruity version.
• Banana hazelnut crunch: Add 2 tablespoons toasted chopped hazelnuts inside the crepes before rolling.
• Extra dessert-style: Serve with 1/2 cup lightly sweetened whipped cream and a 1-tablespoon drizzle of warm chocolate sauce over each plate.

Storage & Make-Ahead

These crepes are best filled and eaten fresh because bananas soften and brown after slicing. To make ahead, prepare the unfilled crepes up to 3 days in advance. Stack them with parchment paper between each crepe, wrap tightly, and refrigerate. You can also freeze unfilled crepes for up to 2 months; thaw overnight in the refrigerator. The batter can be made up to 24 hours ahead and refrigerated in a covered container; whisk well before cooking. Filled crepes can be refrigerated for up to 1 day, though the bananas will soften. Reheat filled crepes in a 300°F oven for 8 minutes, loosely covered with foil.

Nutrition (per serving)

Calories: 570 kcal | Carbs: 74g | Protein: 12g | Fat: 25g | Saturated Fat: 12g | Fiber: 4g | Sugar: 40g | Sodium: 225mg | Cholesterol: 125mg