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My Banana Nutella Crepes are a great dessert option or a flavorful cheat meal. Bananas x Nutella x hunger equals satisfaction.
Check out my other crepe recipes: Classic Crepes, Brown Butter Crepes, Red Velvet Crepes, Apple Crepes, and Banana Foster Crepes.
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Shoutout to the person who discovered the perfect combination of Nutella and bananas, they were tapped into their genius! So we're joining the bandwagon of people who love this combination.
Now, although Nutella is indeed popular, I would prefer to make my own at home, and one day I may share that recipe with the world. It's easier than you think and just as delicious.
I decided to make these sweet crepes with mashed bananas blended inside to drive home the flavor, rather than using only sliced bananas on top for garnish. Let me tell you how to make these tasty crepes.
Key Ingredients
Review the ingredient list to ensure you have all the necessary items before beginning to make these banana crepes.
Bananas
You'll need one ripe banana, and the rest should be fresh banana slices that you enjoy eating, providing a contrast in flavor and texture.
Evaporated Milk
Using evaporated milk instead of whole milk adds an extra layer of richness and depth, enhancing the nutty, caramel-like flavor of these crepes.
Unbleached All-Purpose Flour
With unbleached flour, your crepe batter receives a protein boost, resulting in crepes that are tender, golden, and less likely to tear.
Eggs
Eggs keep crepes stable, add texture, and help them cook to a light golden brown.
Light Brown Sugar
Light brown sugar gives crepes a warm, molasses-kissed sweetness, while granulated sugar keeps the flavor lighter and more neutral — both work, but brown sugar adds a cozy twist.
Nutmeg
The warm notes from the nutmeg pair well with the banana crepes and the sweet chocolate flavor of Nutella.
Oil
Using oil instead of melted butter keeps crepes tender, since butter’s moisture evaporates during cooking and can make them less delicate.
How to Make Banana Nutella Crepes
Homemade crepes are easier than you think — no special pan required. Just follow these simple steps, and you’ll be whipping up sweet crepes whenever the craving strikes.
Crepe Batter
In a large bowl, whisk milk, flour, eggs, mashed banana, oil, light brown sugar, nutmeg, and kosher salt until smooth.
Cover and set aside for 15 minutes to let the batter rest.
Crepe Batter
Heat a 12-inch nonstick skillet over medium heat. Lightly coat with ¼ cup of oil. Pour oil into a heatproof bowl. Repeat the process for each crepe. Use more oil when needed.
Add ⅓ cup of batter, tilt the skillet, and swirl it in a circular motion to spread the batter thin and evenly over the bottom of the skillet. Cook until the outside of the crepe turns light golden brown and pulls away from the pan, 1 ½ - 2 minutes. Run a spatula around the edge of the skillet to loosen the crepe, flip it over, and cook for 15 seconds on the second side.
To serve, take one crepe and spread two tablespoons of Nutella over half of it, then top with sliced bananas.
Fold the crepe in half or roll it up, and repeat with the remaining crepes. Dust with powdered sugar and enjoy with whipped cream, bananas, strawberries, or blueberries.
How to Store Crepes
While crepes taste best fresh from the pan, you can store them in the fridge in an airtight container or sealed bag for up to seven days.
To freeze cooked crepes, separate them with a lengthwise piece of parchment paper, wax paper, or aluminum foil. This will help you easily peel each crepe from the others. Then place in a freezer-storage bag for one month. Thaw 24 hours before reheating.
To reheat leftover crepes, place them on a damp paper towel in the microwave for 10-20 seconds, or in the oven at 400°F for 5 minutes, until hot.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes to ensure your banana Nutella crepes are flavorful every time.
- Consider the first crepe your trial run — once you get the feel for it, the rest will come out beautifully.
- If you plan on making this recipe and have a couple of overripe bananas, remove them from the peel and store them in the freezer or an airtight container until you're ready to use them.
- A nonstick skillet is perfect. If you're using a 10-inch skillet and not a 12-inch skillet, use ¼ of a dry measuring cup. You can use a ⅓ dry measuring cup to achieve the same results I did with my ladle.
- A crepe pan is not required to make crêpes.
- You can make these crepes gluten-free by swapping the flour for you're go-to gluten-free flour. My two favorites are Bob's Red Mill 1-to-1 Gluten Free Flour and King Arthur's.
- Use any milk instead of evaporated milk.
- Add one teaspoon of vanilla extract to bump up the flavor of your crepes.
- Feel free to use dark brown or granulated sugar in your crepe batter, too, instead of light brown sugar.
- If you want to enjoy your crepes with whipped cream, try my alcohol infused whipped cream. Omit the alcohol for an easy, homemade whipped cream that Cool Whip can't beat!
Banana Nutella Crepes FAQ
Are Nutella and banana good together?
Bananas and Nutella are a classic pairing because they balance each other beautifully. The creamy, chocolate-hazelnut spread adds sweetness and richness, while bananas bring a naturally soft texture and fruity flavor.
What are the ingredients in banana Nutella crepes?
My banana Nutella crepes are made with a few pantry staples plus fresh fruit: evaporated milk (for richness), one ripe banana, light brown sugar, oil instead of melted butter (for tenderness), a hint of nutmeg, and, of course, Nutella with sliced bananas for the filling.
How to melt Nutella for crepes?
Nutella spreads best when it’s slightly warmed. To melt it, place a few spoonfuls in a microwave-safe bowl and heat in 10–15 second intervals until it reaches a pourable consistency. You can also place the jar in a bowl of warm water to loosen it gently without overheating. Once softened, drizzle the Nutella over your banana Nutella crepes or spread it inside before folding.
More Banana Recipes
If you love this recipe, try my other banana recipes.
- Banana Pancakes
- New Orleans Banana Foster
- Vanilla Wafer Banana Pudding
- Chocolate Banana Pudding
- Banana Cream Pie
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients for the crepes on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Follow the recipe and prepare some delicious crepes.
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📖 Recipe
Banana Nutella Crepes
Ingredients
- 1 cup evaporated milk
- ¾ cup plus 1 tablespoon all-purpose flour scoop and leveled
- 2 large eggs
- 1 medium ripe banana slightly mashed
- 1 ½ tablespoon plus ¼ cup oil
- 1 teaspoon light brown sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 8 oz. Nutella
- 4 bananas sliced, garnish
- ¼ cup powdered sugar garnish
Instructions
- In a large bowl, whisk milk, flour, eggs, mashed banana, 1 ½ tablespoons oil, sugar, nutmeg, and salt until smooth, cover and set aside for 15 minutes.
- Heat a 12-inch nonstick skillet over medium heat. Lightly coat with ¼ cup of oil. Pour access oil in heatproof bowl. Repeat process for each crepe. Using more oil when needed. Add ⅓ cup tilt and swirl skillet in a circular motion to completely cover the bottom of skillet. Cook until the outside of crepe is golden brown and pulling away from the pan, 1 ½ - 2 minutes. Run a spatula around the edge of the skillet to loosen the crepe, flip over and cook for 15 seconds on the other side.
- To serve, take one crepe and spread two tablespoons of Nutella over half of it, then top with sliced bananas. Fold the crepe in half or roll it up, and repeat with the remaining crepes. Dust with powdered sugar and enjoy with whipped cream, bananas, strawberries, or blueberries.
Notes
- Consider the first crepe your trial run — once you get the feel for it, the rest will come out beautifully.
- If you plan on making this recipe and have a couple of overripe bananas, remove them from the peel and store them in the freezer or an airtight container until you're ready to use them.
- A nonstick skillet is perfect. If you're using a 10-inch skillet and not a 12-inch skillet, use ¼ of a dry measuring cup. You can use a ⅓ dry measuring cup to achieve the same results I did with my ladle.
- A crepe pan is not required to make crêpes.
- You can make these crepes gluten-free by swapping the flour for you're go-to gluten-free flour. My two favorites are Bob's Red Mill 1-to-1 Gluten Free Flour and King Arthur's.
- Use any milk instead of evaporated milk.
- Add one teaspoon of vanilla extract to bump up the flavor of your crepes.
- Feel free to use dark brown or granulated sugar in your crepe batter, too, instead of light brown sugar.
- If you want to enjoy your crepes with whipped cream, try my alcohol infused whipped cream. Omit the alcohol for an easy, homemade whipped cream that Cool Whip can't beat!
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