Everyone knows Nutella and banana is one of the best flavor combinations and these crepes are not only topped with lots of chocolate hazelnut spread and sliced bananas, but they also have mashed banana right in the batter! Banana Crepes with Nutella are perfect for serving at a brunch party or to your family on a lazy Sunday morning.
I am on a major crepe kick lately and I'm very happy to be taking you along for the ride.
Crepes are often misconceived as being very complicated and difficult, but that couldn't be further from the truth. In fact, in my personal opinion, I think crepes are easier to make than pancakes!
First of all, with crepes, you can just put all the ingredients into a blender and combine. No mixing dry ingredients and wet ingredients and dirtying multiple bowls. You can even make crepes with pancake mix!
Second of all, you don't have to form the perfect shape when you pour the batter into the pan; the pan forms it for you.
Much like pancakes, you can flavor crepes in many different ways, including pumpkin (or you can make them plain and stuff them with bacon, eggs, and cheese!). For this recipe I made banana crepes with Nutella.
And when I say banana crepes, I don't just mean that I topped the crepes with bananas; I mean that there's actual banana IN the crepe batter. Yum!
Mashed banana is often used in baked goods as an egg replacement, so I experimented a bit with that notion for these crepes and ended up with a recipe that worked perfectly.
It's a typical crepe batter, but with one less egg than I usually use and about ½ cup of mashed banana (about 1 medium banana) mixed in.
The full list of ingredients includes:
- Granulated sugar
- Whole milk
- Mashed banana
- Melted butter
- Vanilla extract
How to Make Banana Crepes
And making the crepes is super easy! All you have to do is put all the ingredients in a blender.
And blend until smooth.
If possible, let the batter rest for about 30 minutes. This will result in more tender crepes, but really isn't the end of the world if you're short on time and can't wait.
You can also make the crepe batter the night before and keep it in the fridge overnight. Talk about an easy breakfast in the morning!
Now it's time to make your crepes. You can really make them any size you want, but I recommend a 7- or 8-inch skillet. Of course, you can use a crepe pan if you have one, but it's not at all necessary.
Place the skillet over medium heat and coat it with a little bit of butter. Pour about ¼ cup batter in pan and gently tilt and swirl pan until batter evenly coats the bottom.
If you're using a 7-inch pan, you may want to use slightly less than ¼ cup batter. Though I have absolutely no problem with a thicker crepe!
Let the crepe cook for about 1-1 ½ minutes until it's turning golden on the bottom and the edges are pulling away from pan.
You can either use your fingers or a spatula to pull edges up and when ready, flip.
Cook for another minute before removing crepe from pan to a plate.
Continue this process with remaining batter, adding a little butter to pan in between each crepe.
I'd say that's the only tough thing about making crepes... You really have to do them one at a time unless you have multiple pans. But once you have the process down, it's easy to hustle and bustle around the kitchen getting other things done while your crepe is cooking.
Adding Nutella to Crepes
Banana crepes are absolutely delicious as is, but banana and Nutella make one of the best flavor combinations in the world, so I highly recommend taking your banana crepes to a whole other level with Nutella.
I like to spread the chocolate hazelnut spread across the entire side of a crepe and then layer on a couple rows of bananas.
Use as much (or as little) Nutella as you like.
I may have gone a tad bit overboard.
Fold the crepes over, drizzle with a little more Nutella, top with more sliced bananas, and sprinkle on some powdered sugar.
And enjoy for... Well, for any meal you want.
Are banana crepes with Nutella a breakfast or a dessert? I think it all depends on your mindset. Plenty of people spread Nutella on toast in the morning, so why not spread it on a crepe instead?
Your family will be thrilled when you serve this brunch to them on a lazy Sunday morning!
These crepes do taste really indulgent, but in the best way. I love that the banana flavor in the actual crepe really shines through.
I ate some of the leftover banana crepes with just a little maple syrup on them (though really, nothing beats the Nutella!).
More Fun Breakfast Ideas
I love making breakfast a little bit more fun with some indulgent and unique recipes. Here are some of my favorite brunch ideas that will add a little pizazz to your weekend mornings:
- Fruity Pebbles Crepes
- Bacon, Egg, and Cheese Crepes
- Pumpkin Crepes (with Maple Cream Cheese Filling)
- Cherry Lime Pop Tarts
- Cinnamon Toast Crunch Granola
- Hummus Breakfast Bowls
- Piña Colada Bircher Muesli
- Bubble Waffle Banana Split Tacos
- Eggs Benedict Pizza
- Funfetti Coffee Cake
- Biscoff Biscuit Nutella French Toast (from ET Food Voyage)
- Chocolate Peanut Butter Overnight Oats (from Lemons + Zest)
I don't see my cravings for crepes disappearing any time soon, so chances are I'll be back soon with yet another crepe recipe for you!
I think I'll have to come up with a savory (perhaps more nutritious) one next!
What's your idea of the best ever crepe?
Banana Crepes with Nutella
- 1 cup all-purpose flour
- 2 tsp granulated sugar
- ¼ tsp salt
- 1 ½ cups whole milk
- ½ cup mashed banana (about 1 medium banana)
- 3 large eggs
- 3 Tbsp unsalted butter, melted (plus more for pan)
- 1 Tbsp vanilla extract
- Nutella, for spreading
- 2 bananas, sliced
- Confectioners' sugar, for topping
- Place flour, sugar, salt, milk, mashed banana, eggs, melted butter, and vanilla in blender and process until smooth. If possible, let mixture rest for at least 30 minutes. Alternatively, you can make the batter the day before and keep it in fridge overnight.
- Place a 7- or 8-inch nonstick skillet (or crepe pan) over medium heat. Coat with a little bit of butter. Pour about ¼ cup batter in pan and gently tilt and swirl pan until batter evenly coats the bottom. If you're using a 7-inch pan, you may want to use slightly less than ¼ cup batter.
- Let cook for about 1-1 ½ minutes until crepe is turning golden on bottom and edges are pulling away from pan. You can either use your fingers or a spatula to pull edges up and when ready, flip. Cook for another minute before removing crepe from pan to a plate.
- Continue with remaining batter, adding a little butter to pan in between each.
- Spread Nutella on one side of crepe and top with sliced bananas. Fold crepes over.
- Sprinkle with confectioners' sugar and top with additional sliced bananas, if desired.
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