If you have a sweet tooth and a love for classic French treats, you are going to adore this Nutella Crepes with Bananas and Strawberries Recipe. Thin, delicate crepes cooked to golden perfection create the perfect canvas for silky Nutella spread combined with fresh, juicy strawberries and sweet bananas. This mouthwatering dish brings together creamy, fruity, and slightly crunchy textures that dance on your palate with every bite. Whether you’re preparing a special breakfast, a cozy brunch, or an indulgent dessert, these crepes are guaranteed to become a favorite go-to that fills your kitchen with irresistible aromas and happy vibes.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that are easy to find but each plays an important role in making your Nutella Crepes with Bananas and Strawberries Recipe truly shine. The flour and eggs create the delicate structure of the crepes, while the vanilla and sugar add subtle sweetness and aroma. Milk and water help achieve a perfect batter consistency, and butter brings a lovely richness and ensures easy cooking without sticking.
- 1 cup Flour: Provides the base of the batter for soft and flexible crepes.
- 2 tablespoons Sugar: Adds a touch of sweetness that complements the fruit and Nutella.
- 2 Eggs: Bind the batter and contribute to the crepes’ tender texture.
- 3/4 cup Milk: Helps thin out the batter and enrich the flavor.
- 1/2 cup Water: Lightens the batter for an ultra-thin crepe.
- 1 teaspoon Vanilla Extract: Infuses a gentle, warm fragrance that elevates the recipe.
- 3 tablespoons Melted Butter: Adds richness and keeps crepes from sticking to the pan.
- Butter for pan: Ensures a perfectly golden crust without burning.
- 1 1/2 cups Nutella Hazelnut Spread: The star ingredient that lends creamy, chocolate-hazelnut indulgence.
- 8-10 Strawberries: Fresh, juicy, and slightly tart for a vibrant flavor contrast.
- 2-3 Bananas: Sweet, creamy slices that pair beautifully with Nutella and berries.
How to Make Nutella Crepes with Bananas and Strawberries Recipe
Step 1: Prepare the Batter
Start by blending all the crepe batter ingredients except the cooking butter in a blender for about 30 seconds. This method ensures a smooth, lump-free batter. Once combined, refrigerate it for 1 hour to let the flour absorb the liquids and relax the gluten; this step is essential for making crepes that are tender, not rubbery.
Step 2: Cook Your Crepes
Heat a small non-stick pan on medium-high until hot. Lightly butter the pan to prevent sticking and pour 1/4 cup of batter, swirling it gently to coat the pan in a thin, even layer. Cook for about 30 seconds until the edges start to brown, then flip and cook for another 30 seconds. The goal is a golden and delicate crepe that’s easy to fold. Transfer each cooked crepe onto parchment paper to cool and repeat until you’ve used all the batter.
Step 3: Assemble the Nutella Crepes with Bananas and Strawberries Recipe
Fold each crepe in half, then spread 1 to 2 tablespoons of Nutella over the surface. Layer half of the folded crepe with thinly sliced strawberries and bananas, then fold over again to form a triangle filled with creamy Nutella and fresh fruit. The combination of warm crepes and cold fruit with luscious Nutella makes for an irresistible bite every time.
How to Serve Nutella Crepes with Bananas and Strawberries Recipe
Garnishes
Elevate your crepe presentation by dusting them with powdered sugar or a light drizzle of honey for extra sweetness. Fresh mint leaves add a pop of color and a refreshing contrast to the rich Nutella. You can also sprinkle crushed nuts for added crunch and a nutty depth that complements the hazelnut flavor.
Side Dishes
Serving these crepes alongside a cup of freshly brewed coffee or a latte creates a truly satisfying breakfast experience. A simple bowl of vanilla yogurt or a light fruit salad with citrus segments can help balance the sweetness and add a refreshing twist to your meal.
Creative Ways to Present
Want to make these Nutella Crepes with Bananas and Strawberries Recipe feel extra special? Roll the crepes instead of folding them and stack them like a cake, layering Nutella and fruit between each layer for a stunning crepe cake. Alternatively, cut them into bite-sized pieces to serve as finger food at brunch parties or drizzle with warm caramel or chocolate sauce for a decadent dessert.
Make Ahead and Storage
Storing Leftovers
If you have any leftover crepes, store them in an airtight container in the refrigerator for up to 2 days. Separate layers with parchment paper to prevent sticking, and keep the Nutella and fruit fillings separate until just before serving for the freshest taste and perfect texture.
Freezing
Crepes freeze beautifully, making them perfect for meal prep. Stack cooled crepes with parchment paper between each one, wrap tightly with plastic wrap, and place in a freezer bag. They can stay frozen for up to 2 months. When ready, thaw overnight in the fridge and warm gently in a pan or microwave.
Reheating
To bring your crepes back to life, warm them in a non-stick skillet over low heat for a few minutes on each side or microwave them wrapped in a slightly damp paper towel for about 20 seconds. Then add your fresh Nutella, bananas, and strawberries just before serving for the best flavor and texture.
FAQs
Can I substitute Nutella with another spread?
Absolutely! While Nutella is the star, you can use peanut butter, almond butter, or any chocolate spread you love. Just keep in mind the flavor profile will change, but the crepes will still be delicious.
How thin should the crepe batter be?
The batter should be quite thin, almost like heavy cream. The water and milk help achieve this consistency, allowing the crepes to cook quickly and form that signature delicate texture.
Can I use frozen fruit instead of fresh strawberries and bananas?
Fresh fruit is recommended for texture and taste, but you can use frozen strawberries if you thaw and drain them well. Bananas are best fresh since freezing changes their texture significantly.
What’s the best pan for cooking crepes?
A small non-stick skillet or crepe pan is ideal because it heats evenly and makes flipping easier. Make sure to butter it lightly before each crepe for perfect results.
Is it necessary to refrigerate the batter before cooking?
Yes, refrigerating the batter for at least an hour makes a noticeable difference. It helps the flour hydrate fully and prevents the crepes from tearing or becoming chewy, resulting in a tender, pliable crepe.
Final Thoughts
There’s something incredibly joyful about making and sharing this Nutella Crepes with Bananas and Strawberries Recipe. It’s not just food — it’s an experience filled with warm flavors, luscious textures, and a little bit of magic that comes from simple ingredients treated with care. So go ahead, gather your favorite people, whip up this delightful treat, and watch smiles light up the room. You’re going to love every bite as much as I do!
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Nutella Crepes with Bananas and Strawberries Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Description
Deliciously thin and tender Nutella crepes filled with fresh bananas and strawberries. This recipe creates a delightful breakfast or dessert treat with a perfectly balanced sweetness from Nutella and fresh fruit, ideal for sharing with family and friends.
Ingredients
Crepe Batter
- 1 cup Flour
- 2 tablespoons Sugar
- 2 Eggs
- 3/4 cup Milk
- 1/2 cup Water
- 1 teaspoon Vanilla Extract
- 3 tablespoons Butter, melted
For Cooking
- Butter for pan
Filling
- 1 1/2 cup Nutella Hazelnut Spread
- 8–10 Strawberries, sliced
- 2–3 Bananas, sliced
Instructions
- Prepare the crepe batter: Combine flour, sugar, eggs, milk, water, vanilla extract, and melted butter in a blender. Blend for 30 seconds or until the mixture is smooth and evenly mixed.
- Chill the batter: Pour the batter into a container and refrigerate for 1 hour to allow the ingredients to meld and the batter to thicken slightly for easier crepe making.
- Heat the pan: Place a small non-stick pan over medium-high heat until it’s hot but not smoking.
- Cook the crepes: Lightly butter the pan, then remove it from the heat. Pour about 1/4 cup of the crepe batter into the pan, swirling to coat the bottom evenly and create a thin, circular crepe. Return the pan to heat and cook for about 30 seconds, or until the bottom is lightly browned. Flip the crepe and cook for an additional 30 seconds on the other side.
- Cool the crepes: Carefully transfer the cooked crepes to a parchment paper-lined surface to cool. Repeat with remaining batter, adding butter to the pan as needed.
- Fill the crepes: Fold each crepe in half, spreading 1-2 tablespoons of Nutella Hazelnut Spread on the inside. Add sliced strawberries and bananas on one half of the folded crepe.
- Fold the filled crepes: Fold the crepe side over the fruit to form a triangle with the Nutella and fruit enclosed inside.
- Serve and enjoy: Serve immediately and enjoy these sweet, fruity Nutella crepes fresh for best flavor and texture.
Notes
- Allowing the batter to rest in the refrigerator for an hour helps produce tender crepes that hold together well.
- Use a non-stick pan and butter to prevent sticking and for easy flipping.
- You can substitute the fruit with other berries or sliced stone fruits according to season and preference.
- Serve crepes warm for the best taste experience.
- Leftover crepes can be kept refrigerated for up to 2 days and reheated gently.
