So Summer has finally arrived, and about time too! Wimbledon starts on Monday here in the UK. And you know what that means… strawberries. Lots and lots of strawberries!
I only recently discovered that I like them actually. As you will know from My Food Story, I was an incredibly picky eater as a child. And despite how much more I eat now, there’s still a part of me that’s like that. I know, it’s a travesty right? Still! I’m aiming to right my wrongs and in doing so, provide you lovely lot with this unbelievably epic recipe! Strawberry and Nutella or Biscoff Crepes. YUM!
Here is what you will need to make approx 7-8 (22cm) crepes. Easily halved or doubled.
(2x of these are plenty for one person)
For the Crepes
For the Fillings*
* Quantities are entirely down to your individual tastes
First up, we need to make the crepe batter. Add all the ingredients to a food processor (minus the fillings obviously) and ‘pulse’ until everything is blended and is the consistency of single cream. If you don’t have a processor – just add everything into a large bowl and whisk vigorously until the same result is achieved.
Pour the batter into a tub/jug, cover with a lid/cling film and place in the fridge for a minimum of 30-40mins. If you are having them for breakfast, you can make this the night before and chill overnight.
Once your batter is chilled, lets get the fillings ready.
Hull and slice your strawberries. (Watch This Video on how to hull a strawberry if you’re unsure.)
In small saucepans, gently warm as much Nutella and/or Biscoff Spread as you like just to loosen it. To warn – Biscoff gets very runny, very quickly so will only need a few seconds over heat. Nutella will take a little longer as it’s thicker.
Get your pan nice and hot. (Not so hot that it burns the butter but hot enough that the batter starts bubbling ever so slightly when you pour it in.) Add a small knob of butter and allow to melt. Then swill it around to cover the whole pan.
Pour in roughly 100ml of batter. (I used a measuring cup which helps keep them about the same thickness every time.)
Immediately swirl the mixture around the pan to even it out. This needs to be done very quickly or you will end up with thin & thick bits. (Just like I did – the trials and tribulations of photographing food that cooks fast!)
Allow to cook for a few minutes. If you’re pan is hot enough, it will start to bubble when it is ready to be flipped. But just keep an eye on it by lifting up an edge to check if it’s golden brown.
Don’t be tempted to keep moving it about either – that’s how they tear.
Once it’s ready, carefully flip the crepe and cook the other side for a minute or two until equally golden brown in colour.
Slide the crepe out the pan and onto a chopping board or mat.
Some people like to make and eat crepes as they go along. Me? I like to make all the crepes, put them on a plate and cover with foil to keep warm. But it’s entirely up to you.
Now for the good bit! Smear half the crepe with warmed Nutella or Biscoff.
Top a quarter of the Nutella/Biscoff half with sliced strawberries.
Fold the top half of the crepe over the filling.
Then fold the right over the left to make a ‘quarter’.
Stack as many as you can handle on a plate and drizzle with more Nutella or Biscoff.
See – I told you Nutella Crepes/Biscoff Crepes were epic! I can’t express how difficult it was to refrain from eating this straight away. But I resisted just so I could take photos for you lovely lot to feast your eyes on! Yes, I really love you all that much! (I also love exclamation marks – but generally that’s just because I get so excited by food like this!) So whether you choose Nutella Crepes or Biscoff Crepes, I’m sure you’ll be asking for seconds!
Well I hope you all enjoyed this weeks post – I know I did *licks lips & rubs belly*
Until next time.
Hi I'm Emma & I want to help you create great food with easy to follow step by step recipes.