Nutella and Banana Crepes
A folded crepe filled with warm Nutella and ripe banana is the kind of thing that feels indulgent and yet takes less than twenty minutes. The trick is to warm the Nutella gently so it becomes pourable — spread cold and it tears the crepe. A firm but ripe banana holds its shape inside the fold. The icing sugar at the end is non-negotiable; it turns the whole thing into something that looks like it was made with considerably more effort than it was.
Ingredients
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- 125g (4½oz)plain flour
- 250ml (9fl oz)whole milk
- 2large eggs
- 20g (¾oz)unsalted butter, melted, plus extra for the pan
- a pinchfine salt
- 4 heaped tbsp (about 120g)Nutella, warmed until pourable — see method
- 2ripe bananas, firm but ripe — not overripe or they turn mushy inside the fold
- to dusticing sugar
Method
- 1
Combine the flour, eggs, and about a third of the milk in a bowl. Whisk from the centre until smooth and lump-free, then add the remaining milk in two stages, whisking between additions. Stir in the melted butter and a pinch of salt. The batter should be thin and pourable. Rest for 15 minutes if possible.
- 2
While the batter rests, warm the Nutella: place it in a small heatproof bowl set over a pan of barely simmering water and leave for 2–3 minutes, stirring once, until loose and pourable. Alternatively, microwave in 15-second bursts, stirring between each. Warm Nutella spreads without tearing the crepe — cold Nutella does not.
This step is the most important in the recipe. Cold Nutella is too stiff and will tear even a perfectly cooked crepe. - 3
Heat a non-stick frying pan (22–24cm) over medium-high heat. Add a very small knob of butter and swirl to coat. When the butter foam subsides, pour in a thin layer of batter, tilting immediately to coat the base evenly. Cook for 60–75 seconds until the edges are set and beginning to lift. Flip and cook for a further 30 seconds. Slide onto a warm plate.
This recipe makes 8–10 crepes. Stack them as you go — they do not stick to each other. - 4
Peel and thinly slice the bananas — rounds of about 5mm.
- 5
To assemble: working with one warm crepe at a time, spread a heaped tablespoon of warm Nutella across one half, leaving a small border at the edge. Lay banana slices over the Nutella in a single layer.
- 6
Fold the unfilled half over the filling, then fold again into a quarter. Press gently to hold the shape. Repeat with all crepes.
Folding into quarters looks more elegant on the plate than rolling, and holds together better. - 7
Arrange two or three folded crepes per person on warm plates. Dust generously with icing sugar through a fine sieve. Serve immediately.
Dust the icing sugar at the table if possible — it looks spectacular as it settles.
Pro Tips
- →Warm the Nutella. This is the single most important step. Cold Nutella is too stiff to spread without tearing the crepe. Thirty seconds in a microwave or two minutes over hot water is all it takes.
- →Use a firm, ripe banana — not overripe. An overripe banana turns mushy inside the fold and makes the crepe wet and heavy. You want clean slices that hold their shape.
- →Fold into quarters rather than rolling. The quarter-fold holds its shape on the plate, looks more considered, and is easier to eat.
- →Rest the batter for at least 15 minutes. Even a short rest makes the crepes more tender and less likely to tear at the edges.
- →Dust the icing sugar at the last possible moment — it dissolves quickly on a warm crepe.
Topping Ideas
Terms in this recipe
Defined in the Pancake Day glossary.
Questions & answers
Can I make the crepes in advance?⌄
Why does my Nutella tear the crepe?⌄
Can I make these gluten-free?⌄
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