Nutella & Strawberry Crepes

Hey foodies! Today I'm sharing my absolute favourite indulgence: the perfect Nutella & Strawberry Crepes.

This is the ultimate breakfast or brunch treat. It combines the delicate texture of a thin, perfect French crepe with the rich, chocolate-hazelnut spread and the fresh pop of sweet, local strawberries. This isn’t a humble pancake; this is the full-stack, decadent experience that we deserve after a long week!

Ingredients (Serves 4)

• Crepe Batter
  
  
• 1,2 cups of whole milk.
  
  
• 3 large, free-range eggs (sourced from Roots, Fruits & Flowers in Partick).
  
  
• 1,2 cups of plain flour.
  
  
• 2 tbsp unsalted butter, melted and cooled.
  
  
• 1 tbsp granulated sugar.
  
  
• 0,5 tsp vanilla extract.
  
  
• 0,5 tsp salt.

The Filling & Topping:

• 1 large jar of Nutella (make sure it’s warm so it spreads smoothly).
• 2 cups of fresh Scottish strawberries, hulled and perfectly sliced 
• Optional but recommended: Toasted hazelnut pieces or a dusting of powdered sugar.

Instructions

1. Make the Perfect Batter: In your high-performance blender (I used my Vitamix from image_3.png!), combine all batter ingredients (milk, eggs, flour, melted butter, sugar, vanilla, and salt). Blend on high for 15-20 seconds until completely smooth. This is my secret tip for no-clump batter!
   
   
2. Rest the Batter: Crucial step: Let the batter rest in the fridge for at least 30 minutes. This allows the gluten to relax, making the crepes more tender.
   
   
3. Preheat your Pan: Heat an 8-inch non-stick skillet or a specialized crepe pan over medium heat. Lightly brush with butter.
   
   
4. Swirl and Cook: Pour a scanty ¼ cup of batter into the center of the hot pan. Immediately swirl and tilt the pan to coat the bottom evenly with a very thin layer. You must work quickly!
   
   
5. The First Flip: Cook for about 60–90 seconds until the bottom is golden brown and the top looks set. Use a thin spatula to lift an edge, then quickly and confidently flip the crepe. Cook the second side for only 15–20 seconds.
   
   
6. The Assembly: Transfer the hot crepe to a plate. Working quickly, spread a thin layer of Nutella over half the crepe. Top with a row of sliced strawberries.
   
   
7. The Ultimate Fold: Fold the crepe in half, and then in half again to form a quarter triangle. Top with another drizzle of Nutella and more strawberry slices. Repeat for all crepes.

Final Flourish: Dust with powdered sugar through a small sieve and enjoy immediately!

 Where I Shop in Glasgow (My Favorites)

Locavore (Govanhill or Partick): My go-to for incredibly sweet, locally grown Scottish strawberries and organic ingredients for the batter.


Roots, Fruits & Flowers (Argyle St / Great Western Rd): This wonderful artisan deli is where I find organic free-range eggs and premium vanilla extract.


M&S (Sauchiehall Street / Crow Road): Perfect for grabbing reliable pantry staples when I'm on a busy schedule.

 The Best Cookware

For the delicate crepes and perfect, clump-free batter, I swear by this gear:

Vitamix (E310 or Explorian Series): My indispensable tool. It makes the batter so incredibly smooth and airy in seconds.

Ninja (Foodi Power Blender): An incredible alternative for achieving that silky consistency.

Le Creuset or Staub Crepe Pans: These are true investment pieces for a dedicated cook. Their cast iron provides even heat distribution, ensuring perfectly even crepes with beautiful 'lace' patterns.

LSA International or John Lewis Glassware: A beautiful heavy-bottomed tumbler for serving alongside!