These strawberry banana crepes are topped with an easy, dairy-free, 5-ingredient Nutella sauce. Normally, Nutella is made with hazelnuts, but I used peanut butter in this recipe because hazelnut butter isn’t sold in most grocery stores, and making your own hazelnut butter requires a food processor. (If you have a food processor, feel free to grind hazelnuts into a butter and use that!)

And of course, you’re welcome to use your favorite fruit of choice if you prefer a different fruit over strawberries or bananas.

healthy strawberry banana nutella crepe recipe

Strawberry Banana Crepes with "Nutella"
Recipe type: Breakfast
  • For crepes:
  • ¼ cup whole wheat flour
  • ½ cup unsweetened almond milk
  • 1 egg
  • 1 tsp melted coconut oil (plus 1 tsp for grilling)
  • 1 tsp pure maple syrup
  • ½ tsp vanilla extract
  • 1 banana, sliced
  • 4 strawberries, sliced
  • For Nutella:
  • 1 ½ tbsp cocoa or cacao powder
  • 1 ½ tbsp coconut oil, melted
  • 1 ½ tbsp creamy peanut butter, softened
  • 1 tbsp pure maple syrup
  • ½ tsp vanilla extract
  1. Add all crepe ingredients except fruit to a bowl and stir until combined.
  2. Melt 1 tsp coconut oil in a round pan over medium heat.
  3. Pour ½ cup of the crepe batter into the center of the pan, then swirl the pan so the batter forms a large circle.
  4. Cook for about 1 minute, or until the edges are slightly brown.
  5. Carefully slide a spatula underneath the crepe and flip to the other side.
  6. Cook for another minute or so, then transfer the crepe to a serving plate.
  7. Repeat with remaining batter. (Should make 2 crepes.) Set aside.
  8. Next, prepare the Nutella sauce by stirring all Nutella ingredients in a bowl until combined.
  9. Drizzle half of the Nutella sauce inside the crepes, then layer with sliced fruit.
  10. Fold the right side of the crepe toward the middle, then fold the left side toward the middle, overlapping slightly.
  11. Drizzle the top of crepe with remaining Nutella.
Serving size: 1 crepe Calories: 335 Fat: 23g Carbohydrates: 37g Sugar: 19g Sodium: 118mg Fiber: 6g Protein: 11g
Makes 2 crepes.


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