Quick Recipe Version (TL;DR)

Yield: 8 crêpes (serves 4; 2 crêpes per serving)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Quick Ingredients

1 cup (125 g) all-purpose flour
1 1/2 cups (360 ml) whole milk
2 large eggs
2 tbsp (25 g) granulated sugar
1/4 tsp fine salt
2 tbsp (28 g) unsalted butter, melted (plus 1–2 tsp for the pan)
1 tsp vanilla extract
3/4 cup (225 g) Nutella (about 3 tbsp per crêpe)
3 medium ripe bananas, thinly sliced
1/3 cup (45 g) hazelnuts, toasted and chopped
2 tbsp (15 g) powdered sugar (for dusting)

Do This

1. Whisk flour, sugar, and salt; whisk in milk, eggs, melted butter, and vanilla until smooth.
2. Heat a 10-inch (25 cm) nonstick skillet over medium heat; lightly butter.
3. Pour 1/4 cup (60 ml) batter, swirl thin; cook 45–60 seconds, flip; cook 20–30 seconds.
4. Repeat to make 8 crêpes; stack on a plate.
5. Spread each crêpe with ~3 tbsp Nutella; add banana slices; roll or fold.
6. Top with toasted hazelnuts and a light dusting of powdered sugar.

Why You’ll Love This Recipe

Classic, cozy flavors: Chocolate-hazelnut spread and bananas taste like dessert comfort food in the best way.
Tender, thin crêpes: Simple batter and quick stovetop cooking make soft crêpes with delicate edges.
Fast enough for weekends: No special equipment needed; a blender is optional but not required.
Easy to customize: Add berries, swap nut toppings, or make it extra decadent with whipped cream.

Grocery List

Produce: 3 medium ripe bananas
Dairy: 1 1/2 cups (360 ml) whole milk, 2 large eggs, unsalted butter
Pantry: all-purpose flour, granulated sugar, fine salt, vanilla extract, Nutella, hazelnuts, powdered sugar

Full Ingredients

Crêpe Batter

1 cup (125 g) all-purpose flour
2 tbsp (25 g) granulated sugar
1/4 tsp fine salt
2 large eggs
1 1/2 cups (360 ml) whole milk
2 tbsp (28 g) unsalted butter, melted and slightly cooled
1 tsp vanilla extract

Filling

3/4 cup (225 g) Nutella (about 24 tsp; plan on 3 tbsp per crêpe)
3 medium ripe bananas, peeled and thinly sliced (about 1/8-inch / 3 mm thick)

Topping

1/3 cup (45 g) hazelnuts, toasted and chopped
2 tbsp (15 g) powdered sugar, for a light dusting

For the Pan

1–2 tsp unsalted butter (or as needed for lightly greasing between crêpes)

Step-by-Step Instructions

Step 1: Toast and chop the hazelnuts

Preheat the oven to 350°F (175°C). Spread 1/3 cup (45 g) hazelnuts on a small baking sheet in a single layer. Toast for 8–10 minutes, shaking the pan halfway through, until fragrant and lightly browned.

Let the nuts cool for 5 minutes, then chop them into small pieces (think: a mix of fine bits and a few slightly larger pieces for crunch). Set aside.

Step 2: Make the crêpe batter

In a medium bowl, whisk together the flour, sugar, and salt. In a separate bowl (or a large measuring cup), whisk the eggs, milk, melted butter, and vanilla.

Pour the wet ingredients into the dry ingredients and whisk until smooth. A few tiny lumps are okay, but aim for a batter with the consistency of heavy cream. If your batter looks thick, whisk in an additional 1–2 tbsp milk (15–30 ml) as needed.

Step 3: Heat the pan and do a quick test crêpe

Heat a 10-inch (25 cm) nonstick skillet over medium heat for 2 minutes. Add a small dab of butter (about 1/4 tsp) and wipe it around with a paper towel so the pan is lightly greased, not oily.

Pour in 1–2 tbsp of batter and swirl quickly to coat the bottom. If it sets too fast and turns thick, lower the heat slightly. If it takes forever to set, raise the heat a touch. This quick test helps you dial in the perfect temperature.

Step 4: Cook the crêpes (thin, tender, and flexible)

For each crêpe, pour 1/4 cup (60 ml) batter into the center of the skillet, then immediately tilt and swirl the pan to spread the batter into a thin, even layer.

Cook the first side for 45–60 seconds, until the edges look dry and lightly golden and the center is set. Slide a thin spatula under the crêpe, flip carefully, and cook the second side for 20–30 seconds.

Transfer to a plate. Repeat with remaining batter, lightly buttering the pan as needed (usually every 2–3 crêpes). You should end up with 8 crêpes.

Step 5: Prep the bananas and warm the Nutella (optional, but helpful)

Slice the bananas into thin rounds (about 1/8-inch / 3 mm). If your kitchen is cool and the Nutella feels stiff, warm it gently so it spreads without tearing the crêpes: microwave in a microwave-safe bowl for 10–15 seconds, then stir (it should be soft and spreadable, not hot).

Step 6: Fill, roll, and plate

Lay one crêpe flat on a cutting board or plate. Spread about 3 tbsp Nutella in a thin layer over the crêpe, leaving a 1/2-inch (1.25 cm) border.

Arrange banana slices across the lower third of the crêpe (or in a line across the center). Roll the crêpe up snugly like a wrap, or fold into quarters if you prefer a classic crêpe presentation.

Repeat with the remaining crêpes.

Step 7: Finish with hazelnuts and powdered sugar

Arrange the filled crêpes on plates (2 per serving). Sprinkle generously with the toasted chopped hazelnuts. Using a small sieve, dust with powdered sugar for a light, even finish.

Serve immediately while the crêpes are tender and the Nutella is slightly melty.

Pro Tips

Swirl fast: Once the batter hits the pan, you have about 5–7 seconds to swirl it thinly before it sets.
Lightly grease the pan: Too much butter can fry the crêpe and make it spotty; a thin film is all you need.
Keep finished crêpes warm: Stack them on a plate and cover loosely with foil. If needed, keep them in a 200°F (95°C) oven for up to 20 minutes.
Even spreading: If Nutella is thick, warm it briefly so it spreads without pulling the crêpe.
Banana timing: Slice bananas right before assembling to reduce browning.

Variations

Strawberry-banana Nutella crêpes: Add 1 cup (150 g) sliced strawberries along with the bananas.
Extra-decadent dessert plate: Add a dollop of lightly sweetened whipped cream (about 1/2 cup for serving) and a few chocolate shavings.
Crunch swap: Replace hazelnuts with 1/3 cup (40 g) toasted sliced almonds or chopped pecans.

Storage & Make-Ahead

Make ahead crêpes: Cook crêpes, cool completely, then stack with parchment between them. Refrigerate in an airtight container for up to 2 days. Rewarm in a dry skillet over medium-low heat for 10–20 seconds per side.
Do not pre-fill for storage: Nutella and bananas are best assembled right before eating; bananas brown and filled crêpes can turn soft.
Freeze: Unfilled crêpes freeze well for up to 2 months. Thaw overnight in the refrigerator, then warm as above.

Nutrition (per serving)

Approximate per serving (2 filled crêpes): 740 calories, 22 g fat, 118 g carbohydrates, 14 g protein, 8 g fiber, 58 g sugar, 320 mg sodium.

Nutella Banana Crêpes With Toasted Hazelnuts and Powdered Sugar