Crepes with banana and Nutella

Crepes with banana and Nutella - Thin, lacy, buttery sweet crepes filled with Nutella and ripe sweet bananas.

French sweet crepes with lacy crispy edges filled with Nutella and sliced bananas.

Whether you want to surprise someone with breakfast in bed or lay out a brunch for a crowd, these crepes will be a hit!

These crepes are my go-to Sunday morning breakfast with my family. Breakfast is the most important meal in our house. That's when all three of us are together, at the table, talking and connecting before the day starts. So breakfast, especially on lazy Sunday mornings, is always a little more special.

We have a spectrum of different breakfasts like quick French toasts- sweet and savory or a French toast casserole if I am cooking for a crowd or my lazy air fryer pbjs for one.

Ingredients for Nutella Banana Crepes

Here are the simple ingredients you need to make this delicious recipe

See the recipe card for quantities.

Flour—The classic recipe calls for white all-purpose flour. I have also tested it with whole wheat, millet, and buckwheat flour, which works great.

Butter - I like using salted butter.Not only is it always in my pantry but I would anyway add a pinch of salt to balance the sugar, so this works out well. You can substitute it with melted ghee, coconut oil or avocado oil too.

Milk thins the batter for crepes. You can use dairy, nut, or soy milk, too. However, for best results, I would stick to whole milk.

Sugar - Granulated sugar. You can use alternatives or reduce the quantity depending on your toppings and fillings.

Vanilla Extract and Eggs - Vanilla extract reduces the eggy smell and taste of the crepes. You can also use other flavors like lemon zest, hazelnut, etc. The color of the crepes comes from the egg yolks.

Nutella - Right out of the bottle! However, for everyday I prefer using homemade chocolate almond butter.

Bananas- Ripe, sweet bananas.

How to make crepes with Nutella and bananas

You need a nonstick skillet or a lightly oiled griddle to move around in a circular motion. You could also spread the batter using a ladle, but I prefer swirling the batter in the pan.

The pan should be lightly oiled and hot (not smoking) ; otherwise, the batter will not stick.

Step 1: Crepe Batter

Whisk the eggs. Add milk, melted butter, sugar, and vanilla extract. Whisk well.Add the flour to another bowl. Add the wet mixture to the flour a little at a time, whisking well.

Dumping all of the dry ingredients into the wet mixture at once can make the batter lumpy.

Once the flour is incorporated, thin the batter. You want it to be thinner than regular pancake batter so it can flow in the pan.

Step 2: Cook the Crepe

Heat the crepe pan. You need something that you can lift and swirl around.

Add a little butter; once it melts, use a tissue to coat the surface evenly. Add about ½ cup of crepe batter. Swirl the pan around and spread the batter into a thin crepe.(much like appams made in Kerala,India)

Cook till it turns golden brown, flip, and cook the other side. Repeat with the rest of the batter.

Spread Nutella on the crepe. Top it with sliced bananas. Fold the crepe in half or fold it in forths, as shown in the pictures.

You can caramelize your bananas, too, if you like. Air-frying bananas is a great hack to save time and effort!

The crepes can be made ahead and served up to 1-2 hours later.

Variations

The crepe batter is a basic recipe, and you could give this recipe so many different delicious twists just by changing the fillings and toppings.

• Savory crepe - Skip the sugar in the crepe batter. Fill it with sauteed buttery mushrooms or cheese and corn.Serve it with roasted garlic butter and my lazy person's mashed potatoes. Dosa is a vegan savory crepe that's a standard breakfast in most Indian houses.
• Whipped Cream and Fruits- Sweetened cream and a few cut fruits make for the best holiday breakfast! You can do caramelized peaches or mangoes in the summer and berries in winter.
• Kid-friendly - It's already kid friendly but if I was making this for everyday breakfast, I would swap out all-purpose flour with millet or whole wheat flour and Nutella with homemade almond butter.
  Incidentally, my son's current breakfast obsession is a finger millet waffle with a pinch of moringa powder and almond butter.
• Toppings - Some classic toppings are chocolate syrup, flaked almonds, powdered sugar, maple syrup, butter and ice cream!
• Crepe Roll Cake - This is all the rage right now.

Here are more breakfast recipes and ideas for you.

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