Homemade Nutella crepes are an easy breakfast recipe or brunch recipe. These delicious crepes with Nutella, banana, and strawberry are the perfect way to start the day!

Nutella crepes with banana and strawberry on a white plate

The only thing better than crepes for breakfast are crepes with Nutella! I firmly believe there’s no better way to show someone you love them than by serving them chocolate for breakfast.

We love Nutella and we use it in desserts like our Nutella brownie cake and Nutella wontons all the time. But Nutella is also the perfect addition to breakfast.

These Nutella crepes layer creamy hazelnut spread, banana, and strawberry together for an amazing breakfast crepe that everyone will love.

Make these simple crepes for Valentine’s day, Mother’s day, or any morning to show someone how much you love them.

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Nutella crepes in a line with bananas and strawberries

If you’re making these for brunch try pairing them with an easy overnight French toast or a savory breakfast casserole like our spinach and sausage crustless quiche or everything bagel casserole.

Ingredients You’ll Need

Here’s what you’ll need for the crepes and the filling itself.

For the crepes, you’ll need:

  • Flour – All purpose flour works great for this recipe.
  • Sugar – We use white granulated sugar, but you could use a sugar substitute if you want to cut down on calories.
  • Eggs – We use standard, large eggs.
  • Milk – We use whole fat milk for the best results. lower fat milk can work but results may vary.
  • Water
  • Vanilla Extract – We like using real vanilla extract to give it that extra rich flavor, but you could use imitation instead if you prefer.
  • Butter – You’ll need both melted butter for the batter and more for the pan.

For the filling:

  • Nutella – We highly recommend Nutella, but any brand of hazelnut spread will work.
  • Strawberries – We highly recommend fresh strawberries but thawed frozen strawberries could also work.
  • Bananas – We use medium to large sized bananas when we make this recipe.
Crepe with Nutella on it on a white plate

Instructions

Step 1: Blend all the ingredients. To start, place all the crepe ingredients in a blender, except for the butter, and blend for 30 seconds or until they are thoroughly mixed.

Step 2: Rest. Let the batter rest in the fridge for 1 hour.

Step 3: Cook the crepes. When the batter is ready, heat a small non-stick pan over medium high heat. Next, lightly butter the pan then lift it off of the heat and pour 1/4 cup of the crepe batter into the pan swirling it around so the batter runs to the edges of the pan making a thin circular crepe. You could also use a spatula to help spread the batter evenly.

Place the pan back on the heat and cook for 30 seconds or until the bottom begins to brown. Once browned, flip and cook for 30 seconds on the other side.

As you finish each one, place it on a parchment paper lined counter, pan, or plate to cool. Repeat the process until all the batter is gone.

Pro Tip: Even though you’re using a non-stick pan you’ll still want to butter then pan in between each crepe. Just run a stick of butter over the pan to lightly butter it and then pour in your crepe batter. This will give you that distinctive speckled brown appearance.

Step 4: Stuff the crepes. When the crepes are cooked, fold each in half to make a half circle shape. Next, spread about 1 to 2 tablespoons of Nutella onto each crepe. Finally, cover half the folded crepe with sliced strawberries and bananas.

Fold the crepe into a triangle shape and repeat for the remaining crepes. Serve with fresh fruit or other breakfast treats.

Nutella crepes with banana and strawberry on a white plate

Is Crepe Batter the Same as Pancake Batter? 

Crepe and pancake batter are not the same. The main difference is that crepes do not use baking powder, which allows them to cook flatter than pancakes.

Also, the batter tends to be a bit thinner, which makes it easier to spread the batter into a large, thin layer.

The result of these differences gives crepes a more delicate, almost crispiness to their edges compared to the soft, fluffiness of pancakes.

What Type of Pan Should I Use?

Crepes work well on nonstick pans. For our recipe, we use a standard 10 inch, nonstick pan. Of course, if you love making crepes, you might want to try out a 10 inch crepe pan instead. 

Some crepe pans come with a specialized spreader or spatula that helps you spread the crepe batter out perfectly.

Temperature to Cook Crepes 

When you make crepes, you will need to heat the pan to medium high heat. You can check that your pan is hot enough by dropping a few drops of water into the pan and seeing if it sizzles. 

Once the pan is hot, lightly butter the entire pan and begin cooking your crepes. 

How to Make it Ahead of Time

If you want to save some time before a brunch or breakfast, you can make the crepes themselves ahead of time following the instructions in the recipe. If planning to store, do not make the filling yet!

To store, place each crepe on a piece of wax or parchment paper and let them cook for 30 seconds before layering a piece of paper on top.

Add the next crepe and continue layering until all of your batter is used up. Wrap the crepes tightly with plastic wrap or store in a sealable bag or container. You can store them in the refrigerator for up to 3 days. 

To reheat the crepes, heat your pan over medium high heat. Spread a little butter over the pan and then place a crepe in the pan for 30 seconds to warm. Repeat for all crepes, add in the fill, and then serve. 

Close up of Nutella crepes in a line with bananas and strawberries

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Servings: 16 crepes
Prep Time: 1 hr 5 mins
Cook Time: 30 mins
Total Time: 1 hr 35 mins

Nutella Crepes with Bananas and Strawberry

These Homemade Crepes with Nutella® Hazelnut Spread are an easy breakfast recipe made with light, thin crepes filled with fresh fruit and creamy Nutella® Hazelnut Spread.
Nutella crepes with banana and strawberry on a white plate
Print Recipe
5 from 2 votes

Ingredients

Crepes

  • 1 cup Flour
  • 2 tablespoons Sugar
  • 2 Eggs
  • 3/4 cup Milk
  • 1/2 cup Water
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons Butter, ,melted
  • Butter for pan

Filling

  • 1 1/2 cup Nutella Hazelnut Spread
  • 8-10 Strawberries
  • 2-3 Bananas

Instructions

Crepes

  • Combine all ingredients (except butter for the pan) in a blender. Blend for 30 seconds or until ingredients are thoroughly mixed. 
  • Place batter in the refrigerator and let sit for 1 hour. 
  • When the batter is ready heat a small non-stick pan over medium high heat. 
  • Lightly butter the pan then lift it off of the heat and pour 1/4 cup of the crepe batter into the pan swirling it around so the batter runs to the edges of the pan making a thin circular crepe. Place the pan back on the heat and cook for 30 seconds (or until bottom begins to brown) then flip and cook for 30 seconds on the other side. 
  • Turn the finished crepes out on to a parchment paper lined countertop to cool. 
  • Repeat the process until all of the crepe batter has been used. 
  • Once the crepes are made you can begin filling. Fold each crepe in half making a half circle. Then spread 1-2 tablespoons of Nutella Hazelnut Spread on each crepe.
  • Cover 1/2 of the folded crepe with sliced strawberries and bananas and then fold one side up and over to make a triangle filled with Nutella Hazelnut Spread and fruit. 
  • Enjoy!

Notes

Tips for making Homemade Crepes:
  • Even though you’re using a non-stick pan you’ll still want to butter then pan in between each crepe. Just run a stick of butter over the pan to lightly butter it and then pour in your crepe batter. This will give you that distinctive speckled brown appearance.
  • You can make crepes ahead of time. Let them cool completely and then fold them up into triangles and store them in an airtight container, in, the fridge, for up to 2 days. Just take them out, heat them in the microwave for 30 seconds and you’ve got breakfast!

Nutrition

Serving: 1crepe, Calories: 234kcal, Carbohydrates: 29g, Protein: 4g, Fat: 11g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 44mg, Potassium: 209mg, Fiber: 2g, Sugar: 19g, Vitamin A: 118IU, Vitamin C: 5mg, Calcium: 50mg, Iron: 2mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Breakfast