An Easy and Elegant Recipe for Breakfast, Brunch, or Dessert
Strawberry Banana Nutella Crepes are a delicious treat that feels fancy but is incredibly simple to make at home. With soft, buttery crepes filled with creamy Nutella and layers of fresh fruit, this recipe is perfect for weekend mornings, special occasions, or anytime you want something sweet and satisfying.
Below is everything you need to make the perfect crepe, from the batter to the fillings and folding tips.
Ingredients for Basic Crepes
2 cups milk (2 percent or whole milk)
4 large eggs
3 tablespoons unsalted butter, melted and slightly cooled
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon sea salt or table salt
1 ½ cups all-purpose flour
Ingredients for Filling
Nutella (about 1 to 2 tablespoons per crepe)
Fresh strawberries, sliced
Ripe bananas, sliced
Optional toppings: whipped cream, powdered sugar, chopped hazelnuts
How to Make the Crepe Batter
In a blender, combine the milk, eggs, melted butter, sugar, vanilla, salt, and flour. Blend for 15 to 20 seconds until smooth. You can also whisk by hand if you prefer.
Refrigerate the batter for at least 30 minutes or overnight. This resting period allows the gluten to relax, resulting in light and tender crepes.
How to Cook Crepes
Heat an 8-inch non-stick skillet over medium-low heat and lightly coat with cooking spray.
Pour about one-quarter cup of batter into the pan and immediately tilt the pan to spread the batter evenly into a thin, round layer.
Cook for one to two minutes per side, or until lightly golden.
Transfer each cooked crepe to a plate and stack them. To keep warm, place stacked crepes in a 175-degree Fahrenheit oven on a baking sheet.
Assembling the Strawberry Banana Nutella Crepes
Spread Nutella over one side of a warm crepe
Add sliced strawberries and bananas
Fold the crepe using your preferred method (see folding styles below)
Top with optional whipped cream, a dusting of powdered sugar, or crushed hazelnuts
Folding Styles
Fold in half
Fold the crepe in half like an omelette. You can add fillings before folding or serve them on top
Triangle fold
Fold the crepe in half, then fold in half again to create a triangle shape. Fillings can go inside or on top
Roll up
Spread the filling evenly, leaving a quarter inch from the edges, then roll like a burrito for easy serving
Helpful Tips for Success
Let the batter rest for at least 30 minutes
Use a non-stick pan for even cooking
Do not overfill the crepe, or it may tear
Let the butter cool slightly before adding it to the batter so it does not scramble the eggs
Use fresh eggs and good-quality vanilla for the best flavor
Make Ahead and Storage
Crepe batter can be made up to 24 hours ahead and stored in the refrigerator
Cooked crepes can be stored in the refrigerator for up to 3 days
Place parchment or wax paper between each crepe and store in a zip-top bag or an airtight container
To freeze, layer crepes with parchment and freeze for up to 3 months
To reheat, use a skillet on low heat, a microwave, or the oven at 175 degrees Fahrenheit for about 5 minutes
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Strawberry Banana Nutella Crepes are a simple yet impressive dish that works for any occasion. Whether you are cooking for guests, family, or just treating yourself, these crepes bring a touch of sweetness and sophistication to the table with minimal effort.
They are as fun to make as they are to eat. Enjoy!
Image by: Half Baked Harvest