Banana Nutella Crepes

These banana Nutella crepes, or French pancakes, are simple to make but loaded with bananas, Nutella and topped with some granola.

There are so many different types of pancakes out there - from more traditional like apple ricotta pancakes to more unique German version like this raspberry lemon Dutch baby.

But today is about the French version. Crepes might not be the first thing that comes to mind when you think of pancakes, but there isn't much better than these banana crepes.

I remember the first time I decided to make banana Nutella crepes. Honestly, I was a little intimidated. I had watched them being made on TV and just wasn't sure I'd be able to get the crepes thin enough where they aren't pancakes.

I immediately realized that my fear was unfounded. The big thing is you just have to swirl the pan as soon as you drop the batter in, and obviously don't use too much batter which is why I tell you the exact amount to use! The great thing about crepes is you can make them sweet or savory.

While I'll be sharing plenty of crepe recipes down the road, today is about banana Nutella crepes. Why? Well it was the first crepe I ever made and is still our go-to if we feel like crepes. Plus as I mentioned, they'd make for a great brunch on holidays.

And if you are a banana lover, consider other banana breakfast recipes like chocolate peanut butter banana breakfast cookies, vegan banana chocolate chip muffins, banana oat pancakes and banana bread baked oatmeal.

What Ingredients are in this Banana Nutella Crepes Recipe?

• All-purpose flour - you use less flour than a standard pancake recipe.
• Milk - whole milk is best.
• Eggs - important in adding richness to the crepe batter.
• Unsalted butter - adds flavor and helps cook the crepe.
• Vanilla extract and salt - enhances the flavor of the Nutella crepes.
• Bananas - use just ripened bananas.
• Nutella hazelnut spread - any type of hazelnut spread will work.
• Granola - while you can buy granola, homemade works like this chocolate hazelnut granola.

How to Make Crepes

1. In a blender, combine the flour, milk, water, eggs, butter, vanilla and salt.
2. Pulse for 30 seconds until the batter is mixed.Place the crepe batter in fridge for 1 hour, which allows the bubbles to settle down. (If you don't have an extra hour, it's not a huge deal. I made these without waiting)
3. Heat an eight inch non-stick pan over medium heat. Add butter to coat pan. Pour about ¼ cup crepe mixture into center of pan and tilt/swirl the pan so the batter spreads evenly. Cook for about 1 minute, until the bottom is light brown.
4. Use a spatula and flip and cook for another 30 seconds. Place on plate and repeat process until all batter is cooked.
5. Once crepes are done, spread a thin layer of hazelnut spread (about 1 tbsp) across middle of crepe and add 4-5 sliced bananas.
6. Roll crepe and place seam-side down. Repeat with remaining crepes. Top with some banana slices and granola.

Difference Between Crepes and Pancakes

The main difference is crepe batter does not have a raising agent like baking soda or baking powder, while pancakes do. This means crepes are thin and flat, while pancakes are fluffy and thick.

And crepes are typically rolled up which makes these Nutella crepes the perfect way to stuff it with some bananas. PS if you are a fan of waffles, you can never go wrong with Nutella waffles.

Crepes Shouldn't Be Crispy

A good homemade crepe is soft and pliable so that it can be rolled up. If your banana Nutella crepes are crisp, then your pan was too hot or you cooked them too long.

Remember with the batter being so thin, it doesn't take long to cook.

Best Crepe Batter Ratio

For homemade crepes, I like 1 cup flour, ¾ cup milk, ½ cup water and 2 eggs.

You'll see some recipes that use all milk and no water and that works fine too. And if you want even a richer flavor, an extra egg wont hurt.

Do I Need a Crepe Maker or Crepe Pan?

While I love my kitchen tools, a crepe maker seems like a waste to me to make these banana Nutella crepes. Just use a small non-stick pan.

How to Store Crepes

Once homemade crepes are cooked, they can be stacked right on top of each other. You can keep in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.

If you want to reheat the banana Nutella crepes, microwaving actually works really well.

Pro Tips/Recipes Notes

1. Use Blender – a blender is important in creating thin crepe batter where everything is mixed.
2. Rest the Batter – if you have the time, rest the batter for 1 hour so the gluten relaxes and bubbles go away.
3. Use Heavy Bottom Pan – your pan needs to heat evenly, so it is important that it has a thick bottom that will achieve this. 
4. Wipe Skillet – by using butter, it will eventually burn so wipe the skillet between crepe batches to keep from having burned crepes.
5. Don’t Flip Too Early – wait until the surface of your crepe is no longer shiny and the edges are starting to brown before you try and flip your crepe. If you flip it too early it will tear.

Other Breakfast Recipes

• Pumpkin Chocolate Chip Pancakes
• Bacon Cheddar Waffles
• Mango Crepes
• Lemon Ricotta Waffles
• Lemon Crepes
• Apple Dutch Baby

If you’ve tried these banana Nutella crepes or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.