🍌 Chocolate-hazelnut and banana crêpe
This is one of the most popular sweet crêpes in France: a warm, thin crêpe spread with chocolate-hazelnut spread and filled with slices of banana, then folded into quarters. The spread melts into a gooey layer that wraps around the soft fruit. It is sold at street stands and crêperies and eaten warm as a dessert or afternoon treat.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 ready-made crêpes (about 60 g each)
- 2 tbsp chocolate-hazelnut spread (about 30 g)
- 1 ripe banana, sliced
- Optional: a pinch of cinnamon
Method
- Warm a crêpe in a dry non-stick pan over medium heat for 30 seconds.
- Spread half the chocolate-hazelnut spread over one half of the crêpe.
- Arrange half the banana slices on top and sprinkle with cinnamon if you like.
- Fold into quarters, warm 30 seconds more and serve. Repeat with the second crêpe.
How to make it lighter
- The spread is the densest part: 1 tbsp of chocolate-hazelnut spread ≈ 80 kcal, so measure it rather than spreading freely.
- Use more banana and less spread for the same sweetness.
- Share one crêpe as a dessert after a meal rather than eating two as a snack.
History
Sweet crêpes have long been sold at French street stands and crêperies, and chocolate-hazelnut spread with banana became one of the most requested fillings in the second half of the 20th century. Today the combination is found at crêpe stands across Europe and beyond.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Chocolate-hazelnut and banana crêpe and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →