Nutella Crepes with Caramelised Bananas

08 Feb 2022

Nutella Crepes with Caramelised Bananas

35 Minutes | easy | Serves 4


  • For the crepes
  • 150g plain flour
  • 250ml whole milk
  • 2 eggs
  • 30g unsalted butter, plus extra for frying
  • 4 tablespoons Nutella, plus extra to garnish
  • Icing sugar, to serve
  • For the bananas
  • 2 slightly underripe bananas, peeled and cut in half lengthways
  • 70g butter
  • 2 tablespoons honey
  • Small squeeze of lemon juice



In a small saucepan, melt the butter for the crepes and set aside to cool a little.

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In another small pan

In another small pan, combine the butter, honey and lemon juice and heat gently until the butter has melted and everything is combined. Set aside.

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Place the flour in a bowl

Place the flour in a bowl, add a pinch of salt and whisk in the eggs and milk.

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Light the 2 central gas burners

Light the 2 central gas burners on the Jupiter Outback BBQ and set the heat to medium-low. Place the skillet pan in the centre of the BBQ to heat up.

Stir the melted butter into the crepe batter and very lightly grease the skillet. Then, transfer a ladleful of batter into the skillet and quickly swirl it around – you can do this using heatproof gloves, or use the back of the ladle.

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The batter will cook quickly. After 30 seconds or so, use a spatula to gently lift the edge of the crepe and flip it over.

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Cook the other side of the crepe

Cook the other side of the crepe, then remove from the pan and set aside and keep warm while you cook the others, re-greasing the pan as necessary.

Once the crepes are cooked, caramelise the bananas. Toss the bananas in the honey butter mixture to coat, then cook in the skillet until caramelised, a few minutes on each side.

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Add Nutella

To serve spread the crepes with a little Nutella, then fold and place on a plate. Top with extra Nutella, the caramelised bananas and a dusting of icing sugar.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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