Dessert: France – Crêpes À La Banane Et Nutella (Crepes with Banana and Nutella)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (120 g) all-purpose flour
1 tbsp (12 g) granulated sugar
1 / 4 tsp (1.25 ml) fine salt
2 large eggs
1 1 / 4 cups (300 ml) milk, plus 1–2 tbsp (15–30 ml) more if needed to thin
2 tbsp (30 g) unsalted butter, melted, plus more for the pan
1 tsp (5 ml) vanilla extract
3 / 4 cup (180 g) Nutella (hazelnut chocolate spread), gently warmed
2–3 ripe bananas, thinly sliced
Optional for serving: whipped cream, powdered sugar, chopped toasted hazelnuts, fresh berries

Show original ingredient measurements

1 cup (120 g) all-purpose flour
1 tbsp (12 g) granulated sugar
1 / 4 tsp fine salt
2 large eggs
1 1 / 4 cups (300 ml) milk, plus 1–2 tbsp (15–30 ml) more if needed to thin
2 tbsp (30 g) unsalted butter, melted, plus more for the pan
1 tsp vanilla extract
3 / 4 cup (180 g) Nutella (hazelnut chocolate spread), gently warmed
2–3 ripe bananas, thinly sliced
Optional for serving: whipped cream, powdered sugar, chopped toasted hazelnuts, fresh berries

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the batter: In a medium bowl, whisk together flour, sugar, and salt. In a separate bowl, whisk eggs, milk, melted butter, and vanilla. Gradually whisk the wet ingredients into the dry until smooth. The batter should be thin and pourable; add 1–2 tablespoons (15 to 30 ml) more milk if needed.
Rest the batter: Let the batter sit at room temperature for 15–30 minutes to relax the gluten and reduce bubbles (or refrigerate up to 1 hour).
Preheat the pan: Heat an 8- to 10-inch (25 cm) nonstick skillet or crepe pan over medium heat. Lightly brush with butter.
Cook the crepes: Pour about 1/4 cup (60 ml) batter into the pan, lifting and swirling to coat the bottom in a thin, even layer. Cook until the underside is set and lightly golden, 45–60 seconds. Loosen edges with a spatula, flip, and cook 15–30 seconds more. Slide onto a plate. Repeat with remaining batter, buttering the pan lightly as needed and stacking crepes.
Warm the filling: Gently warm the Nutella so it spreads easily (microwave 10–15 seconds).
Fill and fold: Spread 1–2 tablespoons (15 to 30 ml) Nutella over half of a crepe, add a layer of banana slices, then fold the crepe into quarters or roll it up. Repeat with remaining crepes.
Serve: Dust with powdered sugar and top with whipped cream if desired. Add chopped toasted hazelnuts or fresh berries for extra crunch and brightness.
Make-ahead tip: Cooked crepes can be stacked (with parchment between) and refrigerated up to 2 days or frozen up to 2 months. Rewarm briefly in a skillet or microwave before filling.

Make the batter: In a medium bowl, whisk together flour, sugar, and salt. In a separate bowl, whisk eggs, milk, melted butter, and vanilla. Gradually whisk the wet ingredients into the dry until smooth. The batter should be thin and pourable; add 1–2 tablespoons more milk if needed.
Rest the batter: Let the batter sit at room temperature for 15–30 minutes to relax the gluten and reduce bubbles (or refrigerate up to 1 hour).
Preheat the pan: Heat an 8- to 10-inch nonstick skillet or crepe pan over medium heat. Lightly brush with butter.
Cook the crepes: Pour about 1/4 cup batter into the pan, lifting and swirling to coat the bottom in a thin, even layer. Cook until the underside is set and lightly golden, 45–60 seconds. Loosen edges with a spatula, flip, and cook 15–30 seconds more. Slide onto a plate. Repeat with remaining batter, buttering the pan lightly as needed and stacking crepes.
Warm the filling: Gently warm the Nutella so it spreads easily (microwave 10–15 seconds).
Fill and fold: Spread 1–2 tablespoons Nutella over half of a crepe, add a layer of banana slices, then fold the crepe into quarters or roll it up. Repeat with remaining crepes.
Serve: Dust with powdered sugar and top with whipped cream if desired. Add chopped toasted hazelnuts or fresh berries for extra crunch and brightness.
Make-ahead tip: Cooked crepes can be stacked (with parchment between) and refrigerated up to 2 days or frozen up to 2 months. Rewarm briefly in a skillet or microwave before filling.