Go Back
To make this tasty Banana Nutella crepe cake, you will need: - 2 cups all-purpose flour - 3 large eggs - 1 ½ cups milk - ½ cup water - 1 tablespoon vanilla extract - 2 tablespoons granulated sugar - 4 tablespoons unsalted butter, melted (plus extra for cooking) - 3 ripe bananas, thinly sliced - 1 cup Nutella - Whipped cream (for serving, optional) - Chopped hazelnuts (for garnish, optional) You can swap some ingredients if needed: - Use whole wheat flour for a healthier option. - Almond milk or oat milk works instead of regular milk. - For a dairy-free version, replace the butter with coconut oil. - Maple syrup can replace sugar for a natural sweetener. - If you want a nut-free option, use sunbutter instead of Nutella. Make sure you have these tools ready: - A large mixing bowl - A whisk for mixing - A non-stick skillet or crepe pan - A spatula for flipping crepes - A serving plate or cake stand for assembling - Plastic wrap for chilling This list will help you gather everything you need for a fun cooking session. Enjoy making your Banana Nutella crepe cake! {{ingredient_image_2}} To start, gather your ingredients. In a large bowl, mix 2 cups of flour, 3 eggs, 1 ½ cups milk, and ½ cup water. Add 1 tablespoon of vanilla extract and 2 tablespoons of sugar. Whisk until the batter is smooth and lump-free. Let the batter sit for about 30 minutes. This helps the flour absorb the liquid. It also makes the crepes softer. Now, it’s time to cook. Heat a non-stick skillet over medium heat. Lightly grease it with melted butter. Pour about ¼ cup of batter into the skillet. Quickly swirl it to cover the bottom evenly. Cook for 1-2 minutes. You’ll know it’s ready when the edges lift. Flip it using a spatula and cook for another minute until golden. Set the cooked crepe on a plate. Repeat this process with the remaining batter, stacking the crepes on top of each other. Take a serving plate or cake stand. Lay down your first crepe. Spread a thin layer of Nutella on top, using a spatula for an even coat. Place some banana slices on the Nutella. Add another crepe on top and repeat the process. Keep layering Nutella, banana slices, and crepes until you stack them all. Finish with a plain crepe on top. Once your cake is assembled, cover it tightly with plastic wrap. Refrigerate it for at least 2 hours. This chilling time helps the layers combine. It makes cutting easier later on. When you’re ready to serve, take the cake out of the fridge. Slice it into wedges. For extra fun, add a dollop of whipped cream on each slice. A sprinkle of chopped hazelnuts on top adds a nice crunch and flavor. Enjoy your delicious Banana Nutella Crepe Cake! To make great crepes, start with a smooth batter. Mix flour, eggs, milk, water, vanilla, and sugar well. Let the batter rest for 30 minutes; this helps it cook better. When cooking, use a non-stick skillet. Grease it lightly with melted butter. Pour in about ¼ cup of batter and swirl to coat. Cook until the edges lift, then flip. Keep the crepes warm by stacking them on a plate. If you have leftover crepe cake, cover it tightly. Use plastic wrap or a container with a lid. Store it in the fridge for up to three days. If you want to keep it longer, freeze the slices. Wrap each slice in plastic wrap and place them in a freezer bag. They will last up to a month. Just thaw them in the fridge before serving. This crepe cake tastes best when chilled. After assembling, refrigerate for at least two hours. When serving, slice the cake cold. You can add whipped cream and chopped hazelnuts on top for flavor. If you prefer it a bit warmer, let it sit at room temperature for about 15 minutes. Enjoy every bite of this delicious cake! Pro Tips Rest the Batter: Allowing the batter to rest for at least 30 minutes helps achieve a smoother texture and reduces the risk of tearing when cooking the crepes. Use a Non-Stick Skillet: A non-stick skillet is essential for easy flipping and removal of crepes without tearing them. Ensure it's well greased with butter before each crepe. Layer Carefully: When assembling the cake, spread the Nutella evenly and don’t overload it with banana slices to prevent sliding when slicing. Chill for Best Results: Refrigerating the assembled cake for at least 2 hours allows the flavors to meld and makes slicing much easier. {{image_4}} You can change the flavors of this cake easily. Instead of Nutella, try different spreads. Almond butter adds a nutty taste. Peanut butter gives a rich, creamy twist. You can also use flavored cream cheese for a fun change. For sweetness, swap granulated sugar for honey or maple syrup. These changes will keep the cake exciting each time you make it. You can make this cake gluten-free! Just use gluten-free all-purpose flour. For a vegan option, replace eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Use a plant-based milk like almond or oat milk. You can also choose dairy-free butter for the crepes. These swaps still make the cake tasty for everyone. Toppings can make your cake look great and taste even better. Try whipped cream for a light touch. Sprinkle chopped hazelnuts on top for crunch. You can also add chocolate shavings or fresh berries for color. A drizzle of caramel sauce or more Nutella will make it even more special. These details enhance the look and flavor of your cake. To keep your Banana Nutella Crepe Cake fresh, cover it well. Use plastic wrap or a cake dome to seal in moisture. This prevents the cake from drying out. Store it in the fridge to keep it cool and tasty. If you have leftovers, make sure they are tightly wrapped. This cake stays fresh for about 3 days in the fridge. After that, the bananas may brown and the crepes can lose their softness. To enjoy it at its best, eat it within this timeframe. If you notice any changes in smell or texture, it's best to discard it. You can freeze the Banana Nutella Crepe Cake. First, slice the cake into wedges. Wrap each slice in plastic wrap, then place them in a freezer bag. This helps protect the cake from freezer burn. It can last up to 2 months in the freezer. To thaw, place the slices in the fridge overnight before serving. Enjoy your sweet treat whenever you wish! Yes, you can make the crepes ahead of time. Simply prepare the crepes and stack them with parchment paper in between each one. Store them in the fridge for up to two days. This saves time when you are ready to assemble the cake. To prevent sticking, use a non-stick pan and add a little melted butter before each crepe. Make sure the pan is hot enough before pouring in the batter. This helps the crepe cook evenly and makes flipping easier. If you want a change from Nutella, try peanut butter or almond butter. You can also use chocolate spread or any flavored nut butter. Each option gives a unique taste that pairs well with bananas. Yes, you can make this cake gluten-free. Use a gluten-free all-purpose flour blend instead of regular flour. This will keep the texture light and tasty, while still being safe for those who need gluten-free options. Absolutely! You can swap bananas for strawberries, raspberries, or sliced peaches. Choose fruits that pair well with chocolate. Each fruit adds its own flavor, making the cake fresh and exciting. You now know how to make a delicious crepe cake. We covered the main ingredients, useful tools, and step-by-step instructions. You learned helpful tips for perfect crepes and how to store leftovers. We explored flavor variations and dietary options to fit your needs. Lastly, I answered common questions to make your baking smooth. Try this recipe to impress friends and family with your skills. Happy cooking!

Banana Nutella Crepe Cake

A delightful layered cake made with thin crepes, Nutella, and bananas.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine French
Servings 8
Calories 350 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1.5 cups milk
  • 0.5 cup water
  • 1 tablespoon vanilla extract
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 3 ripe bananas, thinly sliced
  • 1 cup Nutella
  • Whipped cream (for serving, optional)
  • Chopped hazelnuts (for garnish, optional)

Instructions
 

  • Prepare the Crepe Batter: In a large mixing bowl, combine the all-purpose flour, eggs, milk, water, vanilla extract, and sugar. Whisk until the mixture is completely smooth and free of lumps. Let the batter rest at room temperature for about 30 minutes.
  • Cook the Crepes: Preheat a non-stick skillet over medium heat and lightly grease it with melted butter. For each crepe, pour approximately ¼ cup of the batter into the skillet, swirling it around to coat the bottom evenly. Cook for 1-2 minutes until the edges begin to lift. Flip the crepe and cook for an additional minute until lightly golden. Remove and set aside. Continue with the remaining batter.
  • Assemble the Cake: On a serving plate, lay down the first crepe. Spread a thin layer of Nutella over the top. Arrange banana slices on top of the Nutella. Place another crepe on top and repeat the layering process until all crepes are stacked, finishing with a plain crepe on the top.
  • Chill the Cake: Cover the assembled cake tightly with plastic wrap and refrigerate for at least 2 hours.
  • Serve: Remove the cake from the refrigerator and slice into wedges. Top each slice with whipped cream and chopped hazelnuts if desired.

Notes

For an extra indulgent touch, drizzle additional Nutella over the top before serving.
Keyword banana, crepe cake, dessert, Nutella