Banana and Nutella Chocolate Crepes are perfect for those days when you’re craving dessert first thing in the morning. Of course, they make a great dessert any time of day too!
My daughter has a serious love affair with Nutella and my son eats a bunch of bananas by himself every week. Since these are two ingredients I always have in my kitchen, it was only a matter of time before I found a way to put them together in a recipe everyone in the family would enjoy.
Is It Hard to Make Crepes?
If it’s on this site, it’s not hard. I lack most domestic skills and that’s who I write to help. If I can do it, YOU can do it.
I learned how to make crepes in 4th grade, thanks to my awesome teacher Mr. Byer, who believed cooking was a great way to teach kids about different cultures. We made fried rice during our Chinese studies and when it came time to learn about France, we learned to make crepes.
Despite the fact that crepes are basically just really thin pancakes, they intimidate a lot of people because the cooking process isn’t exactly like making pancakes.
With traditional pancakes, you pour the batter and very intentionally do NOT mess with it until it’s time to flip. In contrast, crepe batter must be manipulated as soon as you pour it to spread the batter out.
You can use a fancy crepe spreader tool, but it’s not necessary. At age 9 I was able to pick the pan up by the handle and gently roll the dough around to spread it evenly on the bottom of the pan. You can too, I promise.
You can skip the crepe spreader tool, but you will need some other standard kitchen tools to make these Banana and Nutella Chocolate Crepes:
- Blender (so much easier than mixing the batter by hand, plus makes it easy to pour the batter)
- 8-inch Nonstick Pan (other pans will work, but nonstick works best)
- Cooking Oil (because I don’t have 100% faith in nonstick pans)
- Spatula (for flipping the crepe)0
Banana and Nutella Chocolate Crepes Recipe
- 1 ½ cups milk
- 3 eggs
- 2 tablespoons vegetable oil
- 1 ½ teaspoon vanilla
- 1 ½ cups all-purpose flour
- ¼ cup sugar
- 1/3 cup dark baking cocoa
- 3 tablespoons melted butter
- 1/8 teaspoon salt
- 2-3 bananas sliced
- powdered sugar bananas
- bananas sliced
- whipped cream
- chocolate syrup
Blend batter (first 9 ingredients) together in blender.
Heat non-stick pan over medium low on stove. Add cooking oil and swirl pan to coat.
Pour batter into pan, about 1/4 cup for an 8-inch pan. Pick up pan from the burner and tilt to spread the batter around the bottom of the pan. Moving it in a circular tilting fashion will spread the batter out evenly. Batter should go to the ends of the bottom part of the pan.
When the top is noticeably cooked (1-2 minutes_, flip the crepe to lightly brown the other side.
Repeat process to cook the remaining crepes, setting finished crepes on plate with parchment paper between them to prevent sticking.
Spread Nutella over one side of the crepe, add bananas and either fold or roll up to serve.
You can serve the banana and Nutella chocolate crepes as they are or top with the optional toppings listed above. Personally, I find them sweet enough with the Nutella and bananas, but feel free to dress them up, especially if you’re serving them as dessert!
Still too much work? Try this banana breakfast pizza instead. Feel free to spread on a layer of Nutella instead of the peanut butter, if you prefer.
Want a reason to buy Nutella in volume? After you’ve made the banana and Nutella crepes, make some of these No Bake Nutella Christmas Cookies from My Stay at Home Adventures.