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Cooking With Anadi
12K subscribers · strawberries, banana and Nutella folded into tender crepes
If you’re following the blog, you know that last week I shared my Savory Creamy Chicken Crepes! Admittedly, I’m a savory kind of guy, but there’s always room for dessert right! If I shared my favorite savory crepe, I certainly need to share my favorite sweet crepe!
Before I delved into the world of savory crepes, I enjoyed sweet crepes for a special date night dessert! Crepes hold a special place in my heart for sure, and they can definitely be a romantic dessert!
What I love about these strawberry banana Nutella crepes is how the Nutella gets all warm and soft. Nothing beats molten chocolate, right? These crepes are one of my all-time favorite desserts, and for so many years I’ve wanted to bring them to my kitchen. It was finally time, and I couldn’t be happier! No need to step out of your home to indulge in this decadent treat! The best part about making them at home is that you can prepare as many as you’d like, and they’re extremely fresh since you can eat them right off the pan! There are no limits when it comes to these wonderful crepes with Nutella, strawberries, and bananas. Trust me, this combination made at home is seriously heavenly!
Whether these crepes are served for a special dessert or for a memorable Sunday breakfast, you’ll want to make them again and again! Let’s get to the recipe!
Tools Needed
- Food processor
- Large bowl
- Plastic wrap
- Nonstick pan
- Fish spatula
- Cutting board
- Paring knife
- Measuring cups
- Measuring spoons
Ingredients for Crepes with Strawberries, Banana and Nutella
Let’s review what we’ll need to make the batter and the filling for our delicious Strawberry Banana Nutella Crepes! Be sure to scroll to the bottom of this post for the FULL PRINTABLE recipe card for all ingredients and their quantities! You can easily scale all the measurements based on how many crepes you want to make!
For the Batter
- Flour: I’m using all-purpose flour here. This will work best for soft, delicate and thin crepes that are light and crispy.
- Egg: The eggs will bind all the ingredients together in the batter.
- Milk: I’m using 1% milk here because that’s what I had. I would actually recommend 2% milk or whole milk because that will make the crepes a little thicker. 1% yields thinner crepes! I probably wouldn’t use skim milk or a non-dairy milk.
- Salt: Salt is a must to bring out flavor!
- Sugar: A touch of sugar adds just the right amount of sweetness!
- Butter: A bit of butter will be used to cook the crepes.
For the Filling
- Bananas: We’ll be slicing our bananas thinly. Make sure your bananas are fully yellow and not green, but not verging on the brown side or else they won’t make nice slices and they’ll be mushy.
- Strawberries: If you’re awesome you’ll have freshly picked strawberries, but any fresh strawberries from your grocery store will be fine! I chose the smallest, cutest strawberries available. You could use large ones if you want. I wouldn’t recommend frozen strawberries since we’ll be slicing them, but if you only have frozen strawberries that are already sliced, ensure that they are completely defrosted and that there is no condensation before adding them to the crepes.
- Nutella: I’ll be using my Homemade Vegan Nutella for this special crepe recipe! Of course, feel free to use whatever you have on hand, including your favorite jarred chocolate hazelnut spread!
- Extras: I didn’t do this here, but when I’ve had crepes at crêperies they’ve been served with ice cream or whipped cream. Grab a scoop (or two!) of your favorite vanilla ice cream, squeeze out some whipped cream, or top with your own Homemade Whipped Cream if you really want to go all out with these crepes! You could even drizzle on some Cafe Mocha Chocolate Syrup to truly bring these crepes together!
How to Make Nutella Crepes
Here’s how to make the best Nutella crepes at home! We’ll go over how to make your batter and how to add the toppings. For more details on how to make your crepe batter and tips for the most amazing thin French crepes, be sure to check out my Classic Crepe Batter recipe!
Make the Batter
How to Make Batter by Hand
- Measure the flour, milk, salt, sugar and eggs in a bowl and whisk until combined. Do not over-mix the batter.
- Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.
How to Make Batter in a Blender
- Measure the flour, milk, salt, sugar and eggs in a food processor and blend for 5-6 pulses or until combined. Do not over-mix the batter.
- Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.
Preparing the Crepe
Heat a non-stick or crepe pan over medium heat and add about a teaspoon of butter. Swirl it around the pan until melted.
Pour ¼ to ⅓ cup of batter into the center and tilt the pan to spread the batter into a thin, even layer. If you have a crepe spreader, it’ll make this step even easier.
Let the crepe set until it slides easily in the pan, then carefully flip it using a crepe turner or fish spatula. Cook briefly on the other side, then flip it back once more to ensure even cooking.
Spread a generous layer of Nutella over the entire crepe using the back of a spoon. Top with thin slices of banana, strawberries, or both.
You can roll the crepe into a cigar shape by spreading the filling down the center, or fold it into a neat square parcel by placing the filling in the middle.
Serve warm with a scoop of ice cream, a dollop of whipped cream, or gelato for an extra treat! 🍓🍫🍌
Can I make These crepes ahead of time?▼
Your crepes will be the most delicious made to order! However, what you could do is have the batter ready ahead of time, and then follow the instructions above when you’re ready to cook! Store the batter in the refrigerator in an airtight container or in a bowl covered with plastic wrap. You really shouldn’t slice your bananas in advance either or else they will turn brown.
I wouldn’t recommend you cook the crepes with filling and then store them. Your nice warm filling will just become mush with the mash of Nutella and fruit, and that won’t be very pleasant. You’re better off having the crepe batter ready to go in the fridge!
Another option is to cook plain crepes and then heat them on a pan and add your filling, as described above. Cooked crepes will stay fresh in the fridge for 3-4 days.
Tips for the Best Strawberry Banana Nutella Crepes
- Over-mixing = Bad: Don’t over-mix the batter, we don’t want to overwork the eggs. This will ensure the crepes stay nice and soft.
- Maintain reasonable heat: Make sure the pan is not too hot otherwise the pancakes will become too brown and crispy. A good way to test for this is when you add butter to the pan it should remain white. If it turns brown and nutty instantly, take the pan off the heat for a minute or so.
- Use a delicate hand: Crepes are delicate, use a crepe turner/fish spatula/thin spatula to turn the crepes.
- Slice over the crepe: It’s usually much more convenient to thinly slice the fruits directly over the crepe, makes less of a mess.
Other Amazing Sweet Breakfast Ideas
You can’t go wrong with a sweet start to your day! If you want to treat yourself for a special breakfast, then here are some fantastic ideas that will get you jumping out of bed!
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make heavenly crepes at home with this easy blender batter recipe. Filled with fresh strawberries, banana, and Nutella, these sweet crepes are perfect for a dreamy breakfast treat.
Stovetop
Rate this recipe ✦
10 min
Prep
10 min
Cook
20 min
Rest
40 min
Total
6
crepes
medium
Level
Ingredients
Ingredients
Tap any quantity to scale
For the crepe batter
- (125 g) all purpose flourShop →
- (240 ml) milk
- eggs · make your own
- (1 g) saltShop →
- (25 g) sugarShop →
- butter(for cooking)
For the filling
- bananas(as needed)
- strawberries(as needed)
- (8 g) Nutella (per crepe) · make your ownShop →
Instructions
To make the crepe batter
- 1
Measure the flour, milk, salt, sugar and eggs in a food processor and blend for 5-6 pulses or until combined. Do not over mix the batter.
Measure the flour, milk, salt, sugar and eggs in a food processor and blend for 5-6 pulses or until combined. Do not over mix the batter.
- 2
Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.
Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.
Preparing the crepe
- 1
Heat a non-stick or crepe pan over medium heat and add about a teaspoon of butter. Swirl it around the pan until melted.
Heat a non-stick or crepe pan over medium heat and add about a teaspoon of butter. Swirl it around the pan until melted.
- 2
Pour ¼–⅓ cup of batter into the center and tilt the pan to spread the batter into a thin, even layer. If you have a crepe spreader, it’ll make this step even easier.
Pour ¼–⅓ cup of batter into the center and tilt the pan to spread the batter into a thin, even layer. If you have a crepe spreader, it’ll make this step even easier.
- 3
Let the crepe set until it slides easily in the pan, then carefully flip it using a crepe turner or fish spatula. Cook briefly on the other side, then flip it back once more to ensure even cooking.
Let the crepe set until it slides easily in the pan, then carefully flip it using a crepe turner or fish spatula. Cook briefly on the other side, then flip it back once more to ensure even cooking.
- 4
Spread a generous layer of Nutella over the entire crepe using the back of a spoon. Top with thin slices of banana, strawberries, or both.
Spread a generous layer of Nutella over the entire crepe using the back of a spoon. Top with thin slices of banana, strawberries, or both.
- 5
You can roll the crepe into a cigar shape by spreading the filling down the center, or fold it into a neat square parcel by placing the filling in the middle.
You can roll the crepe into a cigar shape by spreading the filling down the center, or fold it into a neat square parcel by placing the filling in the middle.
- 6
Serve warm with a scoop of ice cream, a dollop of whipped cream, or gelato for an extra treat! 🍓🍫🍌
Serve warm with a scoop of ice cream, a dollop of whipped cream, or gelato for an extra treat! 🍓🍫🍌
Notes
- •Nutrition info is an estimate.
Nutrition per crepe
292
Calories
6g
Protein
28g
Carbs
17g
Fat
1g
Fiber
11g
Sugar
345mg
Sodium
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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