Crepes with Nutella and Banana – Easy 12‑Minute Sweet Snack for Kids

Beyond the simple pleasure of taste, this snack also offers a subtle lesson in kitchen confidence for children. Letting them spread Nutella, arrange banana ribbons, or even flip a crepe (with supervision) turns cooking into a playful, hands‑on activity that encourages creativity and builds basic culinary skills. The recipe uses pantry staples—flour, eggs, milk, and a splash of butter—so you likely already have everything on hand. Plus, the use of Nutella, a globally beloved hazelnut‑cocoa spread, ensures that the flavor profile is instantly recognizable and universally loved. The banana adds a natural sweetness, a dose of potassium, and a bright yellow pop that makes the dish look as good as it tastes.

For families seeking a healthier twist, the recipe can be easily adapted with whole‑wheat flour, almond milk, or a low‑sugar chocolate spread, while still preserving the beloved classic taste. And because the crepes are thin, they’re perfect for rolling or folding into bite‑size “hand‑held” treats that little hands can manage without a fork. So, whether you’re planning a quick snack before soccer practice, a sweet finish after a family dinner, or a delightful addition to a brunch spread, these Nutella‑banana crepes are the answer—delicious, fast, and endlessly adaptable.

Why You’ll Love This Recipe

• Ready in 12 minutes – perfect for busy mornings.
• Kid‑approved flavor combination of Nutella and banana.
• Minimal ingredients – most are pantry staples.
• Simple technique that teaches kids basic cooking skills.
• Versatile – can be served rolled, folded, or stacked.
• Customizable with gluten‑free, dairy‑free, or lower‑sugar options.
• Beautifully golden crepes that look as good as they taste.

Ingredients

• 1 cup (125 g) all‑purpose flour
• 2 large eggs
• 1 ½ cups (360 ml) milk (dairy or plant‑based)
• 2 Tbsp melted butter (plus extra for the pan)
• ¼ tsp salt
• ¼ cup (60 ml) water (optional, for thinner batter)
• ½ cup (150 g) Nutella or favorite hazelnut‑chocolate spread
• 2 ripe bananas, sliced thinly on the diagonal

Instructions

1. In a large mixing bowl, whisk together the flour and salt until evenly combined.
2. Create a well in the centre of the dry ingredients and crack the eggs into it. Begin whisking, gradually pulling flour from the sides to form a smooth paste.
3. Slowly pour in the milk while continuing to whisk, ensuring the batter stays lump‑free. Add the melted butter and, if you prefer a thinner crepe, the optional water. Whisk until the mixture is glossy and fluid, resembling heavy cream.
4. Cover the batter with plastic wrap and let it rest for 5 minutes. This resting period allows the gluten to relax, yielding tender crepes.
5. Heat a non‑stick 8‑inch skillet over medium‑high heat. Lightly brush the surface with a thin layer of butter; the butter should sizzle but not brown.
6. Using a ladle (≈¼ cup), pour batter into the centre of the hot pan. Immediately swirl the pan in a circular motion to spread the batter into a thin, even layer.
7. Cook the crepe for 1‑2 minutes, watching for the edges to turn light golden and the surface to set. Flip with a thin spatula and cook the other side for an additional 30‑45 seconds.
8. Transfer the finished crepe to a warm plate. While still warm, spread a generous tablespoon of Nutella over the surface, allowing it to melt slightly into the crepe.
9. Arrange 3‑4 diagonal banana slices over the Nutella. For a fun visual, overlap the slices slightly, creating a fan‑like pattern.
10. Fold the crepe in half, then in half again to form a triangle, or roll it tightly like a Swiss roll—choose the style your kids prefer.
11. Repeat steps 5‑10 with the remaining batter, adding a touch more butter to the pan as needed. Stack the finished crepes on a serving platter.
12. Serve warm, optionally dusted with a light sprinkle of powdered sugar or a drizzle of extra Nutella for extra shine.

Pro Tips & Tricks

• Temperature control: Keep the pan at a steady medium heat. Too hot and the crepes will brown before the batter sets; too low and they become rubbery.
• Even spreading: Tilt and swirl the pan quickly after adding batter. A thin batter spreads more easily, giving you that classic paper‑thin crepe.
• Batch cooking: If you need to make many crepes, keep the cooked ones warm in a low oven (≈90 °C) on a baking sheet lined with parchment.
• Banana prep: Slice bananas just before assembling to prevent browning. A quick splash of lemon juice on the slices can keep them bright if you’re prepping ahead.
• Nutella consistency: If the spread is too thick, warm it gently in a microwave‑safe bowl for 10‑15 seconds, stirring halfway, for a silky spread.

Variations & Substitutions

Storage Tips

Unfilled crepes can be stacked with parchment paper between each layer, wrapped tightly in plastic, and refrigerated for up to 2 days. To reheat, warm them briefly in a dry skillet (30 seconds per side) or microwave for 15‑20 seconds. Filled crepes are best enjoyed fresh; however, you can store them in an airtight container for 24 hours, though the banana may release moisture and the texture may soften.

Frequently Asked Questions