Banana Nutella Crepes

These Banana Nutella Crepes are perfectly fluffy, sweet, and filled with bananas and cookies for texture. They will be your newest addiction.

Course Breakfast

Cuisine Greek-Inspired

Keyword crepes

Prep Time 10

Cook Time 15

Total Time 25

Servings -16 small crepes

Calories 227kcal

Author Maria Koutsogiannis

Whisk the eggs, melted butter, flour, salt and sugar to combine. Then, gradually whisk in the milk until all of the ingredients are well mixed together. Let the batter sit for 5 minutes.
To a 8-10 inch nonstick skillet or crepe pan, melt ½-1 tablespoon of butter over medium-low heat, make sure it covers the bottom of the entire pan. Once the butter is melted, add a 1/4-1/3 cup of the batter, enough to evenly coat the pan, rotate the pan to help coat the bottom with the batter.
Cook the crepe until just lightly golden brown on the bottom, until the top of the crepe is no longer wet, about 1-2 minutes. Run a spatula along the edge of the crepe to loosen it and then flip the crepe and cook about 15-30 seconds on the other side, until golden brown dots appear. Transfer the crepe to a plate or baking sheet and repeat the process until all of the batter is gone - make sure to add butter to the pan for each crepe so they don't stick. You'll have between 10-16 crepes depending on the size of the pan you're using.
Assemble the crepes: spread about 1-2 tbsp of nutella on half of the crepe followed by slices from about 1/3 of a banana and then crumble half a digestif cookie over the banana. Fold the non-topping half over the filling half and then fold once more in half to create a triangle shape. Repeat to fill all of the crepes and then enjoy immediately!

Get creative with the fillings if you'd like! Instead of banana, sliced strawberries would be delicious too. Other popular toppings: whipped cream, fresh fruit or savory toppings like cheese.
If you have leftover crepes, store them in the fridge, layered between sheets of parchment paper and in an airtight container, for up to 3 days.