Nutella Banana Crepes

Nutella Banana Crepes

Normally breakfasts around here are something simple…a bowl of cereal, a bagel popped into the toaster, or a yogurt with some granola sprinkled on top.

Today, we were in the mood for something that we haven’t had in a while. Nutella Banana Crepes. We were first introduced to these when we went to San Francisco almost six years ago. There was a little cafe about a mile from where we were staying that we happened to stumble across our first morning there. The cafe was by the bay overlooking the water with a breathtaking view.

After looking at the menu, we decided that these crepes sounded too good to pass up. When we got them, they tasted even better than they sounded; a light wrap with warm, gooey Nutella and bananas, encased into a bundle of awesomeness. 

We went to that cafe every morning during our stay in San Francisco, getting the crepes each time. We’d found them one other time here in Ohio since then, but the crepe was too thick, making it too ‘bready’, was dry, and the taste just not the same.

Deciding to try my hand at making them from scratch this morning since we coincidentally had Nutella and fresh bananas on hand, I looked up crepe recipes to see what I could whip up.

The recipe that I found is from Martha Stewart’s web page, and it really is a light, slightly sweet, amazing batter to use. Once done, the crepe itself isn’t dry and holds up nicely.

I did make just a couple of modifications to the recipe due to what we had on hand, which will be noted below.

Simple Crepes
Recipe from: Martha Stewart 


1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
1 1/2 cups whole milk (I used unsweetened almond milk)
4 large eggs
3 tablespoons unsalted butter, melted (I used melted coconut oil)

For the Filling

Fresh Bananas
Fresh Strawberries ( optional )


In a blender, combine flour, sugar, salt, milk, eggs, and melted butter.

Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit for at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using.) 

Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover the bottom of skillet. Cook until the underside of crepe is golden brown, 2 to 3 minutes.

Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of the skillet and repeat with remaining batter. ( Coat pan with butter as needed.) 

I will note that after the crepe was flipped and cooking on the other side, that is when I added the Nutella, going right down the center, and sliced bananas going down the center on top of it. The Nutella started to melt and the bananas warm just slightly.

All in all, an amazing breakfast. The only downside is that I might have spoiled us from cereal and bagels now.



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