These Easy Crepe Rolls-Ups With Nutella and Bananas are simple, delicious, and always a hit. Thin crepes are filled with Nutella and fresh bananas, then rolled up and sliced into bite-sized treats.
If you're looking for a simple treat or an easy finger food dessert, try these crepe roll-ups with Nutella and banana. As a base, I used my go-to crepe recipe, which turns out perfectly, even if you've never made crepes before.
Love unique crepes recipe ideas? Try these apple cinnamon crepes or pumpkin crepes next.
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Ingredients
These are all the ingredients you will need to make these crepe roll-ups with Nutella and bananas.
- Flour: I used all-purpose flour.
- Eggs: You will need 3 medium or 2 large eggs. A medium egg weighs about 1.75 ounces (50 grams), a large egg about 2 ounces (57 grams).
- Milk: I used whole milk. Low-fat milk also works.
- Vegetable oil: I used canola oil. You can use any vegetable oil or melted butter.
- Sugar: Granulated cane sugar works best.
- Salt: For balancing the taste.
- Bananas: Use not overly ripe bananas taste better in this recipe.
- Nutella: Any hazelnut spread works. You can even use peanut butter.
How to make banana and Nutella crepe roll-ups
This is a short recipe overview with images, so you know what to expect. See the recipe card at the end of this post for detailed step-by-step directions.
Make the crepes
- Whisk together eggs, oil, and sugar.
- Add all the flour.
- Gradually, pour the milk, whisking it continuously.
- Pour half of the ladle of batter into the hot non-stick skillet, lightly greased.
- Cook for about 50-60 seconds on each side, until browned.
Create roll-ups
I will show you how you can roll them two different ways. Choose the one you like better.
Style 1:
For one roll, you'll need 2 crepes, sliced lengthwise banana, and Nutella.
- Lay the first crepe flat on a cutting board. On the bottom half, place a banana sliced lengthwise. On the top half, spread Nutella.
- Roll up the banana half from the bottom and the Nutella half from the top until they meet in the middle.
- Fold one half over the other so both fillings are stacked together.
- Lay the second crepe flat on the cutting board. Place the rolled banana-Nutella crepe on top, then roll it up into one larger roll.
- Slice into smaller pieces for serving.
Style 2
You will need 1 crepe, one whole banana, and Nutella
- Spread a thin layer of Nutella on top of a crepe.
- Place the banana and roll it.
- Slice into 5-6 pieces.
Repeat the process with the remaining crepes.
Slice each large roll into thin rounds before serving. You can refrigerate the rolls before slicing.
he image below combines Style 1 (two-crepe roll) and Style 2 (single-crepe roll) banana and Nutella crepes.
Recipe tips
- Use room temperature or warm milk.
- Cook the crepes on medium heat.
- Cover cooked crepes so the edges do not crisp up, and they have more elasticity for rolling.
- Since bananas are naturally curved, break them into three shorter pieces so they line up straight on the crepe.
More fun desserts to make
📖 Recipe
Easy Crepe Rolls-Ups With Nutella and Bananas
Equipment
- 1 non-stick frying pan or crepe pan
- 1 large bowl
- 1 Whisk
Ingredients
- 3 medium eggs
- 3 tablespoons vegetable or canola oil
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 150 grams (1¼ cup) all-purpose flour
- 500 milliliters (about 2 cups) milk, warm or room temperature
- 7-13 bananas*
- 13 oz Nutella
Instructions
- In a large bowl, whisk together the eggs, sugar, and salt. Add the flour and whisk until a thick, smooth mixture forms. Gradually pour in the warm milk in 3-4 additions, whisking continuously after each pour, until the batter becomes thin and pourable. It may look too thin at first, but don't add more flour or milk. Let the batter rest for 10-15 minutes before cooking.Following this specific order helps prevent lumps and creates a smooth crepe batter.
- Heat 8-inch non-stick frying pan or crepe pan over medium heat. Brush it lightly with a little bit of vegetable oil or butter. Pour ½ of a ladle onto a hot pan (about ¼ of a cup). As you're pouring the batter in with one hand, lift the pan off the heat with the other hand and quickly tilt and swirl it in a circular motion, guiding the batter to form a thin circle. If there are some holes or gaps, spoon a drop of batter to correct them. Fry the crepe for about 50-60 seconds over medium heat. Once the edges look dry and begin to lift from the pan, and the surface is mostly set, flip the crepe. Cook the other side for another 30-40 seconds. You can use a spatula or your hands to flip it. Repeat with the remaining batter, stacking the cooked crepes on a plate.Note: this recipe makes about 13-14 thin crepes. If you need more, double the ingredients.
- Cover them with a second plate and let cool down completely. You can make them ahead of time and store in the fridge.
- Lay one crepe on a flat surface and spread a thin layer of Nutella over it. Place a banana on top-since bananas are curved, I usually cut them into three sections to make rolling easier. Roll the crepe tightly around the banana, then slice into bite-sized pieces. Chill in the fridge before serving. Note: In the main post, you can find one more way you can make the rolls, using half of the banana for each roll.
Notes
- You will need only 7 bananas if you are using style 1 roll (described in the main recipe post).
- Always let the batter rest for at least 10 minutes.
- Microwave milk for 30 minutes, cold milk will not mix into batter well.
- If you making the roll-ups ahead of time, slice them into pieces right before serving.
- You can refrigerate the batter up to 12 hours.
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