Crêpes or Pancakes with Nutella and Bananas


Weekend brunch at its best!  + A variation on the recipe to make Banoffi Crêpes with Nutella and Bananas.

Serves 4


For the crêpes
125g plain or self-raising flour
2 large eggs, beaten
200ml milk
1 tablespoon caster sugar
30g butter, melted
1 teaspoon vanilla extract
Pinch salt
Butter for cooking the crêpes

For the filling:
4 tablespoons Nutella
2 ripe bananas, peeled and sliced


1. Place the flour in a large bowl. In a separate bowl or jug, mix the eggs, milk, sugar, melted butter, vanilla extract and salt together. Make a well in the centre of the flour and add the wet mixture in a stream, beating it in to the flour as you go so you get a smooth mixture. When all the milk is added, whisk the mixture really well to make sure the batter is smooth. Leave to sit for 30 minutes.

2. When the batter is ready to cook, heat a frying pan or cast-iron crêpe pan over a high heat. Add a smear of butter to the hot pan and pour in a little of the batter. Cook on both sides, then discard this crêpe (the pan won’t be hot enough to make a good crêpe but eat it if it looks half decent). Smear the pan with more butter, when it sizzles add a ladle of batter and move the pan to spread it to the edges. Cook until the sides are crisp and the pancake is ‘set’. Turn over and cook the other side for 30 seconds until it bubbles in the middle. Continue until all the batter is used up. Spread each pancake with Nutella, top with slices of banana and fold.

How to keep the crêpes warm
Store the crêpes in a warm oven between sheets of parchment paper if you need to make them ahead or follow our example and just hand them out when they are ready. Make sure the chef gets the first crêpe because once you start cooking them, they tend to disappear.

Recipe Variation

Banoffi Crêpes with Nutella and Bananas: heat a tin of caramel (you can buy one in the baking section of most supermarkets) and drizzle it over the Nutella before you add the banana. Add a dollop of whipped cream on top of the banana.

Using buttermilk instead of plain milk in the recipe above also works.

Ideally you should chill the batter for 30 minutes, or even overnight, before using it. If it has thickened to much, add a little milk to thin it out.


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