Banana Nutella Crêpes
I feel like crêpes is that treat that you typically get when you’re on vacation. I instantly think of Paris whenever I think of crêpes. These Banana Nutella Crêpes are super easy to make at home. Don’t let it scare you, once you make a few, you’ll get the hang of it. The best part is that you can use this base recipe and switch it up any way you want. Play around with the filling, both savory and sweet, you can’t go wrong!
Banana Nutella Crêpes
These decadent Banana Nutella Crêpes make for a perfect breakfast, dessert or late night treat!
Servings: 4
Equipment
- 10-inch nonstick skillet
- Mixing bowls
Ingredients
- 2/3 cup all-purpose flour plus 2 teaspoons
- 2 large eggs
- 2 tablespoons granulated sugar
- pinch of salt
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 2 tablespoons melted butter
- 1 cup chocolate hazelnut spread
- 3 to 4 large bananas thinly sliced
- whipped cream for topping
- powdered sugar for topping
- sliced strawberries for garnish
Instructions
- In a large bowl, whisk together the flour, eggs, sugar, salt, vanilla and half of the milk until completely smooth. Then whisk in the remaining milk to form a thin smooth batter. Adding the milk in parts ensures that no lumps form in the batter! Allow to rest at room temperature for 30 minutes. Stir in the melted butter.
- Heat a large 10-inch nonstick skillet or crêpe pan over medium high heat. Once hot, carefully pour in 1/3 cup of batter while tilting and rotating the pan to spread out the batter into an even layer that covers the entire pan. Cook for about 1 to 2 minutes until the edges begin to brown and then carefully flip over with a rubber spatula. Continue to cook for another minute on the second side. Transfer to a baking sheet or plate and continue cooking the rest of the crêpes until all the batter is used up.
- To assemble, spread half of each crêpe with the chocolate hazelnut spread and top with banana slices. Fold over in half over the filling, and then in half once more to form a triangle. Arrange one or two on a plate and dust with powdered sugar. Serve with whipped cream and a sliced strawberry for garnish. Enjoy!
