Cookin’ with Katester: Nutella-banana crêpes

Whether you enjoy it as a sweet breakfast or a dessert, these crêpes are worth drooling over.

Katie Silver, Ladue Horton Watkins High School, Senior


If you’re like me, this is a dessert (or entrée) that you probably don’t think of very often. That is until I had a strange conversation with my mom; then they really rose to the forefront of my mind.

“Katie, I just bought a crêpe pan.”


“It’ll be fun. New family tradition?”

From there, my mom proceeded to make my brother and I a delicious Nutella-banana crêpe. For the next few days, she continued making them, even experimenting with other things that you can wrap in a crêpe ranging from pigs in blankets to other dessert flavors. All of these were brilliant, if I do say so myself, but for this recipe, I decided to go back to her original. After all, as they say, your first instinct is usually right. Here’s how you make it!

Nutella-banana crepe. Photo: Katie Silver

Nutella-banana crêpes

Prep time: 35 minutes

Cook time 1-2 minutes


2 eggs

1 cup milk

½ tsp salt

1 cup flour

2 tbsp butter (melted) and small amount to butter pan

1-2 bananas

Extra large spoonful of Nutella (maybe two)


Start by beating eggs in a bowl

After this, microwave butter until melted

Afterwards, slowly beat in milk, salt, flour and butter

Cover, then set aside for 30 minutes (preferably in refrigerator)

In the meantime, cup up banana(s)

After 30 minutes, heat up Nutella in a microwave-safe bowl until it reaches a runny consistency

Turn on stove to high and lightly butter crêpe pan

Pour, or put 1-2 spoonfuls of batter on pan, spreading into extremely thin layer

Once cooked, (this will take about 20 seconds) flip onto the other side

Working quickly, add as much Nutella and banana desired onto crêpe, and fold

Plate, and if wanted (or needed, obviously) drizzle with more Nutella