Banana Nutella (Banana-tella) Crepes


If you Google images the title, there will be hundreds of similar posts from foodie in the blogosphere. So just consider I am one of those people that loves the combination of Nutella and banana – especially in this winter days, that all you want to do is just gobble things of whatever available in your fridge. Plus, it only needs several basic items and 10 minutes preparation or 15 minutes in total including cook time. What are you waiting for?

Recipe is from here:


2 eggs
1 cup milk (I used Soymilk)
1/3 cup water
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon vanilla extract (I omit this)
2 tablespoons butter, melted
About 1/2 cup Nutella
1 to 2 bananas, sliced



Sift the flour with the salt into a bowl. Make a well in the center and add the eggs. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter (and vanilla if you’re using any). Beat well until smooth with blender or whisker. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using, you can use it directly – if you’re running out of time or the kids are whining. The batter should be the consistency of light cream.

Heat a well greased 6-inch skillet and use a very low heat. Add 1/3 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown (will take about 1- 2 minute) , turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of Nutella or any spread that you use onto crepe and place banana slices down the center. Roll or fold crepe. Serve immediately with any fillings you please….! If you must serve them later, wrap the crepes in plastic wrap and place them into a sealed plastic bag. Refrigerate for up to 3 days, or freeze for up to 2 months.


Enjoy it with some hot chocolate-coffee and marshmallows….! (Yeah, sweet-tooth I am)

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