Easy

Nutella and Banana Crepes

Name: Nutella and Banana Crepes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: British
Ingredients: 125g plain flour; 250ml whole milk; 2 large eggs; 20g unsalted butter, melted, plus extra for the pan; a pinch fine salt; 4 heaped tbsp Nutella, warmed until pourable - see method; 2 ripe bananas, firm but ripe - not overripe or they turn mushy inside the fold; to dust icing sugar

Prep 5 minsCook 20 minsServes 4£0.95/servingFrench Crepe

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.

Nutella and Banana Crepes - french crepe pancake recipe served on a plate, photographed from above

Ingredients

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.
Tip
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.
Tip
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.
Tip
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.
Tip
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

Sliced strawberries instead of banana, with a few crushed amaretti biscuits for crunchOrange zest stirred into the Nutella before warming for a chocolate-orange versionA scoop of vanilla ice cream alongside the folded crepe, melting into itCrushed toasted hazelnuts scattered over the icing sugar

Learn More

Terms in this recipe

Crepe Galette Buckwheat Crepes Suzette

Defined in the Pancake Day glossary.

Questions & answers

Can I make the crepes in advance?⌄

Yes. Cooked crepes stack well with a sheet of greaseproof paper between each one and keep covered in the fridge for up to 2 days. Warm them individually in a dry pan for 30 seconds per side before filling. Do not fill them in advance - the banana softens and the Nutella seeps through.

Why does my Nutella tear the crepe?⌄

Nutella tears crepes when it is cold and stiff. Warm it gently until it reaches a loose, spreadable consistency - about the thickness of double cream - before using. A few seconds in a microwave or a brief warm water bath is all it takes.

Can I make these gluten-free?⌄

Yes, with a 1:1 substitution of a good gluten-free plain flour blend that includes xanthan gum. The crepes will be slightly more fragile, so flip them gently and consider making them a little smaller - about 18cm - for easier handling.

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