Nutella Banana Crepes

Nutella Banana Crepes


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Interested in making a European delight for breakfast? This sweet treat is filled with homemade Nutella and bananas to start off your day on a high note!

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Time needed

10-15 min cooking

Serving Size / Yield

8 servings


  • Chocolate-Hazlenut Spread:
  • 1 C. hazelnuts
  • 1 1/2 C. sugar-free milk chocolate
  • 2 Tbs. coconut oil, room temperature
  • 3 Tbs. powdered Splenda
  • 1 Tbs. cocoa powder, unsweetened
  • 1/2 tsp. vanilla paste
  • 1 tsp. salt
  • Crepes:
  • 1/2 C. whole wheat all-purpose flour
  • 2 large egg whites
  • 1/2 C. non-fat milk
  • 1 pinch salt
  • 1 Tbs. coconut oil
  • 2-3 bananas, sliced

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Mix all the ingredients for the chocolate-hazelnut spread in a high-powered blender until smooth. Spoon into a container and set aside.

In a large mixing bowl, beat eggs, milk, salt and coconut oil. Coat a skillet with cooking spray or coconut oil and heat over medium heat. Pour the batter into the pan in batches of 1/4 C. Rotate and swirl the pan so the batter spreads evenly to the edges. Cook for approximately 2 minutes per side. Once done, fill with some chocolate hazelnut spread, dot with banana slices and fold. Serve.

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