Description
Delight in these light and fluffy banana crepes filled with creamy Nutella and fresh banana slices. Perfect for a leisurely breakfast or brunch, this recipe combines the sweetness of bananas with the rich, chocolate-hazelnut flavor of Nutella, all wrapped in thin, tender crepes dusted with confectioners' sugar.
Ingredients
Batter Ingredients
- 1 cup all-purpose flour
- 2 tsp granulated sugar
- 1/4 tsp salt
- 1 1/2 cups whole milk
- 1/2 cup mashed banana (about 1 medium banana)
- 3 large eggs
- 3 Tbsp unsalted butter, melted (plus more for pan)
- 1 Tbsp vanilla extract
Filling and Topping
- Nutella (for spreading)
- 2 bananas, sliced
- Confectioners' sugar (for topping)
Instructions
- Prepare the Batter: Place flour, sugar, salt, milk, mashed banana, eggs, melted butter, and vanilla extract into a blender. Process the mixture until completely smooth. For best results, allow the batter to rest for at least 30 minutes, or refrigerate it overnight to develop flavor and improve texture.
- Heat the Pan: Set a 7- or 8-inch nonstick skillet or crepe pan over medium heat. Lightly coat the pan with butter to prevent sticking.
- Cook the Crepes: Pour about 1/4 cup of batter into the pan. Quickly tilt and swirl the pan to spread the batter evenly over the bottom in a thin layer. Use slightly less batter if using a 7-inch pan. Cook for approximately 1 to 1 ½ minutes until the crepe's bottom turns golden and the edges begin to lift away from the pan.
- Flip the Crepe: Gently lift the edges with your fingers or a spatula and carefully flip the crepe. Cook for an additional minute on the other side, then transfer the crepe to a plate. Repeat the process with the remaining batter, adding a small amount of butter to the pan as needed between crepes.
- Assemble the Crepes: Spread a generous layer of Nutella on one side of each crepe. Top with sliced bananas, then fold the crepes over to enclose the filling.
- Serve: Sprinkle the folded crepes with confectioners' sugar and, if desired, garnish with extra banana slices. Serve immediately for the best taste and texture.
Notes
- Allowing the batter to rest improves the texture; overnight resting in the fridge is ideal.
- Be gentle when flipping the crepes to prevent tearing.
- Use a nonstick pan or a well-seasoned crepe pan for best results.
- You can substitute whole milk with any milk alternative if preferred.
- For a vegan version, substitute eggs and butter with plant-based alternatives and use vegan chocolate spread instead of Nutella.
- Extra bananas on top add freshness and enhance presentation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
