Nutella and Banana Crepes

Eating Nutella and banana crepes at a little restaurant by the beach was one of my first unofficial dates with the Mr. Unfortunately, the restaurant seems to be falling off a bit lately, so since I can make a crepe that’s just as good as theirs, I would rather enjoy it at home without attitude from the waitstaff.

Crepes are deceptively simple. They have very basic ingredients and the only trick is flipping them over, which I’m sure you’ll master with a few tries. The first crepe always turns out a little ugly, so don’t worry about it.

Ingredients – Serves 2

  • 1/2 cup all purpose flour
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup water
  • pinch of salt
  • 1 teaspoon sugar (if you’re making a sweet crepe, if you prefer a savory filling, skip the sugar)
  • 1 tablespoon of butter, melted.

Whisk all of those ingredients together, you will have a thin batter. Heat up a frying pan that is the same size you would like your crepe to be. Melt a little butter in it, then pour in about a fourth of the crepe batter. Quickly swirl the pan to evenly coat it with batter. Wait until the top of the crepe looks dry. Flip it over (I use a big spatula, but if you’re brave you could flip it like an omlette) and cook for about 30 more seconds. Remove to a plate and repeat the process with the remaining batter.

The possibilities for fillings are endless, but I like a generous dollop of Nutella and a few slices of ripe banana. Fold up your crepe, dust with powdered sugar and you’re ready to eat!

Even though you have to make them one at a time, I feel that they are quicker to make than a batch of normal American pancakes because the crepes cook so quickly. I can stack them on top of each other, they don’t stick, and they stay warm until I’m ready to fill them.

Enjoy these for brunch or a late night dessert.



  1. ddd,
    waitstaff with attitude? unheard of.

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