Banana-Stuffed Crepes With Hazelnut Sauce Recipe

Name: Banana-Stuffed Crepes With Hazelnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crepe Batter:; 6 eggs; 1 1/4 cups orange juice; 1 tablespoon white sugar; 1/4 teaspoon salt; 10 tablespoons all-purpose flour; Filling:; 1 (8 ounce) package cream cheese, softened; 1 (6 ounce) container vanilla Greek yogurt; 1/2 teaspoon vanilla extract; 1 1/2 cups confectioners' sugar; Sauce:; 1/2 cup chocolate-hazelnut spread (such as Nutella(R)); 1/4 cup milk; 1 tablespoon butter; cooking spray; 2 bananas, sliced

Servings: persons

Crepe Batter:
6 eggs
1 1/4 cups orange juice
1 tablespoon white sugar
1/4 teaspoon salt
10 tablespoons all-purpose flour
Filling:
1 (8 ounce) package cream cheese, softened
1 (6 ounce) container vanilla Greek yogurt
1/2 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
Sauce:
1/2 cup chocolate-hazelnut spread (such as Nutella(R))
1/4 cup milk
1 tablespoon butter
cooking spray
2 bananas, sliced

1
Combine eggs, orange juice, white sugar sugar, and salt in a blender. Add flour 3 tablespoons at a time; blend until all flour is mixed in. Refrigerate for 30 minutes to allow air bubbles to settle.
2
Beat cream cheese, yogurt, and vanilla extract together in a bowl. Add confectioners' sugar a little at a time until blended.
3
Mix chocolate-hazelnut spread, milk, and butter together in a microwave-safe bowl. Heat in the microwave until combined and smooth, about 1 minute.
4
Heat a nonstick skillet over medium heat; spray with cooking spray. Pour enough batter into the skillet to cover the bottom; keep crepes thin. Cook until firm enough to flip, 2 to 4 minutes. Flip and cook 10 to 20 seconds more. Remove from pan. Repeat with remaining batter.
5
Place a crepe on a plate. Spread filling down the middle and layer banana slices on top. Fold crepe in thirds over the filling; pour hazelnut sauce over the crepe in a zigzag fashion.

1045

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crepe Batter:, 6 eggs, 1 1/4 cups orange juice, 1 tablespoon white sugar, and more.

Yes, Banana-Stuffed Crepes With Hazelnut Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Banana-Stuffed Crepes With Hazelnut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions