Nutella is everywhere in European cupboards, but it is relatively rare on American shelves. Which is odd, considering the American love of nuts and chocolate. Still, it’s gathering fans here too. Blogs participating in this year’s World Nutella Day, Feb. 5, included a healthy representation from the United States.

Fans treat the jarred spread much like fans of peanut butter do here. Nutella on bread. Nutelladipped strawberries. Nutella in ice cream, on top of it, or baked into decorative wafers. Or, simply eaten from a spoon.

Any way it happens, the flavor of milky chocolate crossed with toasty nuts brings most tasters back for more.

That doesn’t mean it’s particularly virtuous. It also resembles modern peanut butter in its use of sugar and oils to make it stable and easy to spread. That means calories: 150 an ounce, in not quite two tablespoons.

Not that that would keep any Nutella lovers away.

Nuts aplenty: Nutella was invented by Italian candymaker Pietro Ferrero, who was looking for a way to extend his scarce chocolate supply in post-World War II Italy. He blended chocolate with plentiful local hazelnuts, and had an instant hit.

Spreadingfame: Once pigeonholed as a European delight, the IHOP pancake house chain has started serving Nutella-stuffed crepes with strawberries and bananas.

In fact, crepes stuffed with Nutella and fruit are an easy, classy breakfast. Don’t fret about mangling the first crepe —everyone does. Once you get the hang of swirling the batter around the bottom of the pan for even, thin, elegant examples, you’ll fear crepes no more.

Nutella banana crepes

2 tablespoons sugar

2 eggs

1 1/4 cups milk

2 tablespoons butter, melted

1 cup flour

1 teaspoon vanilla extract

Pinch salt

Butter for cooking crepes

3/4 cup Nutella, or more, warmed

1 cup sliced bananas

Whipped cream (optional)

Beat eggs with milk until evenly mixed. Whisk in flour gradually, to avoid lumps in batter, then sugar, salt, 2 tablespoons melted butter and vanilla. Whisk until combined and uniform. (Or put above ingredients in a blender and whir for about 10 seconds.)

Heat nonstick skillet over medium heat. Melt about a tablespoon butter in pan, tilting pan to cover bottom with butter. Add about a cup of batter, and swirl pan so batter covers bottom.

Cook for 1 to 2 minutes, depending on heat, until crepe starts to brown slightly at edges. Flip crepe, and cook for another minute. Remove crepe to plate kept in warm oven.

Repeat crepe process until all crepes are made. Spread softened Nutella on half of the crepe.

Put bananas on one quarter. Fold crepe into quarters with Nutella and bananas inside.

Arrange three stuffed crepes on a plate. Top with more bananas and drizzle with Nutella. Add whipped cream if you’re so inclined. Serve immediately.

Makes 4 servings.