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Crepe roll-ups with Nutella and bananas on a white plate.

Easy Crepe Rolls-Ups With Nutella and Bananas

Nataliia
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.  
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Prep Time 10 minutes
Cook Time 15 minutes
Making roll-ups time 20 minutes
Total Time 45 minutes
Course Breakfast, Brunch, Dessert
Cuisine European, French
Servings 13
Calories 315 kcal

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.
How long do they last in the fridge? 
As for crepes, they last in the fridge for up to 3-4 days. Roll-ups with banana and Nutella last for about 1-2 days in the fridge. Wrap them tightly in plastic wrap or store them in an airtight container.

Nutrition

Calories: 315kcalCarbohydrates: 41.3gProtein: 5.9gFat: 13.4gCholesterol: 6mgSodium: 56mgFiber: 1.2gSugar: 26g
Keyword crepes with nutella, crepes with nutella and banana
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