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crêpes filled with nutella, strawberries and banana on plate

Crêpes with Nutella, Strawberries and Bananas

Prep Time 15 minutes
Cook Time 15 minutes
Servings 9 crêpes, 8 inches (20 cm)
Calories 290 kcal



  • 1 ¾ cup (250 g) all-purpose flour
  • 1 ¼ cup (300 ml) milk
  • 4 eggs
  • A pinch of salt
  • 2 tablespoons vegetable oil, plus more for frying

To serve

  • Nutella
  • Fresh strawberries washed and sliced, or other berries
  • Bananas sliced
  • Powdered sugar for dusting


For the batter

  1. Whisk all ingredients until a smooth batter forms. The batter should fall off the whisk in a thin stream (see photo). If your batter is too thin, whisk in a tablespoon or two of flour. If your batter is too thick, you can whisk in a couple tablespoons of milk.
    crêpe batter in bowl dripping from whisk

Frying the crêpes

  1. Heat a large, non-stick frying pan and grease it lightly with an oiled paper towel. When the pan is nice and hot, pour in half a ladle of batter, pick up the pan and tilt it in circular motion to distribute the batter. Fry the crêpe until it looks dry around the edges, turn it with a large spatula and fry it on the other side until the crêpe releases from the pan. Lay the finished crêpe flat on a plate. Fry the remaining crêpes and stack them on top of one another on the plate until all of the batter is used up. If necessary, re-oil the frying pan with the oiled paper towel.

To serve

  1. Lay crêpe on a plate, spread with Nutella, top with sliced strawberries and bananas, roll it up and dust with powdered sugar.

  2. Store leftover crêpes tightly covered in the refrigerator. Leftover crêpes can also be rolled up and thinly sliced into pancake noodles (Frittaten) for use in a clear soup. Pancake noodles may also be frozen.