Nutella & Banana Crepe Recipe (The 5-Minute Crowd-Pleaser)

The Nutella-banana crepe is the gateway crepe. It's the one most people had on a Paris street corner or at a brunch spot once, remembered for years, and decided they wanted to learn to make at home. It's also the easiest impressive thing you can put in front of guests — four ingredients, five minutes per crepe, looks like you spent an afternoon on it.

Here's how we make it.

What You Need

For the Crepes (makes 6-8)

  • 1 cup (120g) all-purpose flour
  • 2 large eggs
  • 1 1/4 cups (300ml) whole milk
  • 2 tbsp melted butter, plus more for the pan
  • 1 tbsp sugar
  • Pinch of salt

For the Filling (per crepe)

  • 2 tbsp Nutella (warmed slightly so it spreads)
  • 1/2 banana, sliced 1/4 inch thick on a bias
  • Flaky sea salt (Maldon if you have it)
  • Powdered sugar for dusting
  • Optional: chopped toasted hazelnuts, vanilla ice cream

The Method

Step 1: Make the Batter

Whisk flour, sugar, and salt. In another bowl, whisk eggs, milk, and melted butter. Combine wet and dry, whisk until smooth (some lumps are okay), strain through a sieve. Rest in the fridge 30 minutes minimum, or overnight.

Step 2: Warm the Nutella

This is the underrated step that makes the difference. Cold Nutella tears the crepe when you spread it. Microwave the jar (without the lid) in 10-second bursts until the Nutella is the consistency of warm fudge — spreadable but not runny. About 20-30 seconds usually.

Step 3: Cook the Crepes

Heat your carbon steel pan over medium-high. Wipe with butter. Pour 3 tbsp of batter into the center, immediately tilt and swirl to spread thin. Cook 45 seconds, flip, cook 20 seconds, slide onto a plate.

Step 4: Assemble Hot

While the crepe is still warm, spread 2 tbsp of Nutella across the surface, leaving a 1-inch border. Lay 6-8 banana slices in a line down the center. Sprinkle a few flakes of sea salt on top.

Step 5: Fold

Two options:

  • Triangle fold: Fold in half, then fold in half again. Classic French street-food shape.
  • Roll: Roll the crepe like a cigar. Easier to eat with your hands.

Dust with powdered sugar through a fine sieve. Serve immediately.

Why the Sea Salt

Flaky sea salt on top of Nutella is the move. Chocolate-hazelnut spread is sweet and rich. A few crystals of salt make it taste like an artisanal candy bar instead of a kid's sandwich filling. Trust us on this. If you don't have Maldon, kosher salt works — just use less.

Variations

Add Strawberries

Strawberries + bananas + Nutella is the breakfast version of having dessert for dinner. Slice 4-5 strawberries thin and layer them with the banana.

Add Cookie Crumbs

Crushed Biscoff cookies or chocolate wafer crumbs sprinkled on top of the Nutella give a textural contrast. Cookie crumbles are also amazing.

Make it Adult

Drizzle a tablespoon of Frangelico (hazelnut liqueur) or Amaretto over the Nutella before folding. Surprisingly sophisticated.

Frozen Banana Version

Slice the banana, freeze for 30 minutes. Cold banana inside warm Nutella crepe is a wild texture combo — like a fancy banana split.

Toasted Coconut

Sprinkle toasted shredded coconut on top of the Nutella. Tropical version, pairs incredibly well with the banana.

Common Mistakes

Cold Nutella Tearing the Crepe

Always warm the Nutella. Cold Nutella is like spreading butter on toast straight from the fridge — it pulls the surface apart.

Overfilling

Stick to 2 tbsp Nutella max. More than that and the crepe gets soggy and the filling oozes out as you fold.

Letting the Crepe Cool Before Filling

A cold crepe doesn't bend without cracking. Fill immediately while warm and pliable.

Slicing the Banana Too Thick

Thick banana slices make the crepe lumpy and harder to fold. 1/4 inch on a bias is the sweet spot.

Make-Ahead Strategy

Crepes batch beautifully. Make 10-12 crepes ahead of time, stack with parchment between each, and refrigerate or freeze. To reheat, wrap a stack in foil and warm in a 300°F oven for 10 minutes — they come out as soft as fresh. Then fill and serve.

This is the trick for hosting brunch. The crepes are done before guests arrive. You set up a fillings bar (Nutella, banana, strawberries, whipped cream, chocolate sauce, jam) and everyone builds their own.

The Pan Note

A carbon steel pan makes this dish dramatically easier than a nonstick. The high heat lets the crepe cook fast and develop the lacy golden edges that hold their shape when folded. Nonstick can't get hot enough, and the crepes come out pale and floppy. Our 12-inch CrepePro pan is sized perfectly for the standard 3-tbsp pour, with a flat surface that the wooden T-spreader glides across.

FAQ

Can I use a different chocolate spread?

Yes — any chocolate-hazelnut or chocolate spread works. Trader Joe's Cocoa Almond Spread is a great Nutella alternative with less sugar.

What about plant-based?

Use a vegan crepe recipe (sub the eggs with 1/4 cup chickpea flour + extra milk, use plant milk instead of dairy). Nutella is dairy-based but there are vegan chocolate spreads available now.

How do I keep crepes warm if I'm making a bunch?

Stack on a plate, cover with foil, place over a pot of barely simmering water (double-boiler style). They'll stay warm and pliable for 30 minutes.

Can I freeze these?

Freeze the plain crepes, not the assembled ones. Bananas turn to mush when frozen and Nutella separates. Make and assemble fresh.

Is this a breakfast or dessert?

Yes.

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