Banana Nutella Crepes

$- 1 cup all-purpose flour - 2 large eggs - 1 1/4 cups milk - 2 tablespoons melted butter - 1 tablespoon sugar - 1/2 teaspoon vanilla extract - 2 ripe bananas, sliced - 1/2 cup Nutella - Whipped cream (optional, for serving) - Chopped hazelnuts (optional, for garnish) To make these Banana Nutella crepes, gather all the ingredients first. Using good quality flour makes a difference. I like to use all-purpose flour for its lightness. Eggs help bind the crepes and give them a nice texture. You need large eggs for the best results. Milk is key for a smooth batter. I prefer whole milk, but any milk works. Melted butter adds flavor and keeps the crepes from sticking. A little sugar sweetens the batter without making it too sweet. Vanilla extract brings out the flavors nicely. Use ripe bananas for the best taste and texture. Nutella adds a rich, creamy layer that makes these crepes special. Feel free to add whipped cream or chopped hazelnuts on top for extra flavor and crunch. These optional toppings can elevate your crepes. Now that you have all the ingredients, you're ready to create a delightful dish that everyone will love! {{ingredient_image_1}} To start, I mix the dry ingredients in a bowl. I add 1 cup of all-purpose flour, 1 tablespoon of sugar, and a pinch of salt. Then, I make a well in the center. This well helps the wet ingredients blend better. Next, I combine the wet ingredients in another bowl. I whisk together 2 large eggs, 1 1/4 cups of milk, 2 tablespoons of melted butter, and 1/2 teaspoon of vanilla extract. I mix until the mixture is smooth. Now, I pour the wet mix into the well of the dry mix. I whisk gently until the batter is smooth and lump-free. It is important to let the batter rest for 30 minutes at room temperature. This step helps the crepes turn out light and tender. I heat a non-stick skillet over medium heat. I lightly grease it with butter to help prevent sticking. Then, I pour about 1/4 cup of the batter into the skillet. I swirl the pan to coat the base evenly. I cook the crepe for about 2 minutes. I look for the edges to lift and the bottom to be golden. Then, I flip the crepe and cook for another minute. I repeat this with the remaining batter and stack the finished crepes on a plate. Now comes the fun part! I take a crepe and spread Nutella on one half. I use about 1/2 cup of Nutella for all the crepes. Then, I add sliced bananas on top. I like to use 2 ripe bananas for a sweet touch. To fold, I take the crepe and fold it in half. Then, I fold it in half again to create a triangle. I serve the crepes warm. For extra flair, I sometimes top them with whipped cream and chopped hazelnuts. Enjoy your delicious treat! To make the best crepes, you need to let your batter rest. This step helps the gluten relax, leading to a tender, smooth texture. I suggest resting the batter for at least 30 minutes. This gives it time to hydrate and thicken slightly. To prevent sticking, use a non-stick skillet. Heat it over medium heat and lightly grease it with butter. Make sure the pan is hot before pouring in the batter. This helps create a nice, even surface. Get creative with your toppings! Besides Nutella and bananas, you can try strawberries or raspberries. A drizzle of honey or maple syrup adds sweetness. For a crunchy twist, sprinkle chopped hazelnuts or almonds on top. Pair your crepes with a scoop of vanilla ice cream or a dollop of whipped cream. These options make each bite even more delightful. If you have leftover crepes, stack them with parchment paper in between. This prevents them from sticking together. Store them in an airtight container in the fridge for up to three days. To reheat, place a crepe in a warm skillet for about 30 seconds on each side. This keeps them soft and flavorful. Avoid using a microwave, as it can make them tough. Pro Tips Let the Batter Rest: Allowing the crepe batter to rest for at least 30 minutes helps the gluten relax, resulting in tender and flexible crepes. Control the Heat: Keeping the skillet at medium heat ensures even cooking and prevents the crepes from browning too quickly. Adjust the heat as necessary. Use a Non-Stick Skillet: A non-stick skillet is ideal for crepes as it allows for easy flipping and reduces the need for excess butter. Customize Your Fillings: Feel free to get creative with fillings! Other fruits, such as strawberries or raspberries, can be delicious alternatives to bananas. {{image_2}} You can switch Nutella for other tasty spreads. Try peanut butter for a nutty twist. Almond butter adds a rich flavor. Sunflower seed butter is great for nut-free diets. Flavor-infused spreads can make your crepes unique. Look for chocolate hazelnut spreads with different spices. You can also use fruit preserves like raspberry or strawberry for a fruity kick. While bananas are classic, other fruits work well too. Sliced strawberries add a bright, fresh taste. Blueberries bring a sweet burst in every bite. Try mixing fruits for more flavor. Seasonal fruits can also change your crepe game. In summer, use peaches or cherries. Fall is perfect for apples and pears. Use whatever is fresh and in season for the best taste. You can make these crepes gluten-free easily. Swap all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum for better texture. To keep the crepes soft, add a bit more liquid if needed. This helps maintain a good flavor and feel. Experiment with almond flour for a nutty flavor. Remember, the right flour can make a big difference! You can make crepes without eggs using substitutes. Here are some options: - Flaxseed meal: Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. - Chia seeds: Use one tablespoon of chia seeds mixed with three tablespoons of water. This also thickens nicely. - Applesauce: A quarter cup of unsweetened applesauce can replace one egg. It adds moisture and sweetness. - Silken tofu: Blend one quarter cup of silken tofu until smooth. It works well in batters. These substitutes help create a good texture in your crepes. Experiment to find which one you like best! Yes, you can make crepes ahead of time. Here are some tips for storing and reheating: - Storing: Stack your cooked crepes with parchment paper between each one. This prevents them from sticking together. Place them in an airtight container. - Refrigerating: You can keep them in the fridge for up to three days. - Freezing: For longer storage, freeze the stacked crepes. They can last up to two months. - Reheating: To reheat, warm a skillet over low heat. Place your crepe in the skillet for about 30 seconds on each side. You can also use a microwave for about 10-15 seconds. Making crepes ahead saves time and lets you enjoy them anytime! Crepes may tear for a few reasons. Here are common issues and solutions: - Batter consistency: If the batter is too thick, your crepes may not cook evenly. Make sure it is smooth and thin. - Cooking time: If you cook them too long, they can dry out and tear. Watch for golden edges before flipping. - Skillet temperature: A skillet that is too hot can cause the crepes to cook too fast. Use medium heat to allow even cooking. - Greasing the pan: If your skillet is not greased well, the crepes may stick and tear. Use a little butter for a non-stick surface. By checking these factors, you can make smooth and perfect crepes every time! - Each serving has about 300 calories. - The main nutrients include: - 8g protein - 14g fat - 40g carbohydrates This delightful treat gives you a good mix of energy. The protein helps to keep you full, while the carbs give you a quick boost. - You can cut down on sugar by using less than a tablespoon. - For a different texture, try whole wheat flour or almond flour. These changes can make your crepes a bit lighter. You still get all the tasty flavors with fewer calories. - Common allergens in this recipe include gluten and eggs. - If you have allergies, consider these swaps: - Use gluten-free flour for a gluten-free option. - Try flaxseed meal mixed with water as an egg substitute. These alternatives help everyone enjoy this treat without worry. Make your Banana Nutella crepes safe for everyone at the table! In this blog post, I covered how to make delicious Nutella crepes using simple ingredients. We went through each step, from preparing the batter to cooking and assembling the crepes. I shared tips for perfecting texture and offered creative topping ideas. Remember, you can experiment with fruits and even try gluten-free options. With these methods, you can whip up great crepes at home. Enjoy your cooking, and savor every bite!$

Delicious crepes filled with Nutella and sliced bananas, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine French

Servings 4

Calories 300 kcal

Ingredients

1 cup all-purpose flour
2 large eggs
1.25 cups milk
2 tablespoons melted butter
1 tablespoon sugar
0.5 teaspoon vanilla extract
2 ripe bananas, sliced
0.5 cup Nutella
optional Whipped cream for serving
optional Chopped hazelnuts for garnish

Instructions

In a mixing bowl, combine flour, sugar, and a pinch of salt. Create a well in the center.
In another bowl, whisk together eggs, milk, melted butter, and vanilla extract until well combined.
Pour the wet mixture into the well of the dry ingredients gradually, whisking until the batter is smooth and lump-free.
Let the crepe batter rest for 30 minutes at room temperature.
Heat a non-stick skillet over medium heat and lightly grease with butter.
Pour about 1/4 cup of the batter into the skillet, swirling the pan to coat the base evenly.
Cook for about 2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip the crepe and cook for an additional minute on the other side.
Repeat with the remaining batter, stacking the finished crepes on a plate.
To serve, spread Nutella on one half of each crepe and layer sliced bananas on top. Fold the crepe in half, then half again to create a triangle.
Serve warm, topped with whipped cream and a sprinkle of chopped hazelnuts if desired.

Notes

Let the batter rest for better texture.

Keyword banana, crepes, dessert, Nutella