Amazing Strawberry Nutella & Biscoff Crepes

To make the batter, add All-Purpose Flour (1 cup), Farmhouse Eggs® Large Brown Eggs (2), Non-Fat Milk (3/4 cup), Water (1/2 cup), Salt (to taste), and Unsalted Butter (2 Tbsp) to a food processor and pulse until everything is blended to 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 or cling film and place in the fridge for a minimum of 30-40 minutes. If you are having them for breakfast, you can make this the night before and chill overnight.

Once your batter is chilled, get the fillings ready. Hull and slice the Fresh Strawberries (to taste).

In small saucepans, gently warm as much Nutella® (to taste) and/or Biscoff Cookie Spread (to taste) as you like just to loosen it. As a note, 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 Unsalted Butter (to taste) and allow to melt. Then swill it around to cover the whole pan.

Pour in roughly 100ml of batter. 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 parts.

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. 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. Serve and enjoy!