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!

Strawberry Banana Smoothie

Hey everyone, and welcome back to the blog! Today, I’m sharing my absolute go-to morning fuel: the perfect Strawberry Banana Smoothie.

We all know this classic flavor combination, but the secret to making it restaurant-quality at home lies in the ratios and a few simple ingredient hacks. It’s thick, incredibly creamy, and packed with natural energy to kickstart your day.

Ingredients (Serves 1-2)

• Strawberries: 1 cup of frozen strawberries (frozen is key for that thick, chilled texture!).
  
  
• Banana: 1 large, very ripe banana (fresh or frozen).
  
  
• The Creamy Base: 1.2 cup of Greek yogurt (or coconut yogurt for a dairy-free option).
  
  
• Liquid: 1.2 cup of unsweetened almond milk or whole milk.
  
  
• The Secret Upgrade: 1 tbsp of almond butter or a drizzle of raw honey for depth of flavor.

Step-by-Step Instructions

• Layer the Blender: Always add your liquids first (milk and yogurt), followed by the soft banana, and top it off with the heavy frozen strawberries. This helps your blender blade run smoothly without getting stuck.
  
  
• Blend on High: Start on a low speed to break up the frozen fruit, then crank it up to high for 45–60 seconds until completely silky and smooth.
  
  
• Adjust the Texture: If it’s too thick, add a splash more milk. If you like it spoonable like a smoothie bowl, toss in a few more frozen berries.
  
  
• Garnish & Serve: Pour into a chilled glass, top with a fresh strawberry slice, and enjoy immediately!

Where I Shop in Glasgow (My Local Favorites)

To get the freshest produce and best ingredients for my recipes right here in Glasgow, these are the spots I highly recommend:

Locavore (Govanhill or Partick): My absolute favorite for sourcing organic, locally grown strawberries and loose organic bananas.


Roots, Fruits & Flowers (Argyle St / Great Western Rd): An amazing artisan deli where I pick up premium almond butters, raw Scottish honey, and high-quality plant milks.


M&S Foodhall (Sauchiehall Street / Crow Road): Perfect for grabbing reliable, sweet "Ready to Eat" fruit and rich Greek yogurts when I'm on a busy schedule.

The Best Blenders & Styling Gear

A great smoothie requires a powerful motor to crush frozen fruit into velvet. Here is the gear I swear by:

Vitamix (E310 or Explorian Series): The gold standard of high-performance blenders. It pulverizes seeds and frozen berries effortlessly, giving you that commercial-smoothie texture.

Ninja (Nutri Ninja / Foodi Series): An incredible, highly efficient option for personal-sized smoothies. It’s fast, powerful, and easy to clean.

Magimix: Another fantastic premium French brand with durable glass jugs that look great on any kitchen counter.

Pumpkin Spice Latte & Muffins

As the autumn mist rolls over Kelvingrove Park and the rain gently taps against the tall sash windows of my Glasgow tenement, there is only one true way to embrace the season. Today, I'm transforming my kitchen into the ultimate cozy sanctuary with a professional-grade Pumpkin Spice Latte and bakery-style muffins, utilizing wonderful local ingredients and artisan cookware found right here in the city.

To get that authentic, deep autumnal flavour, I swung by Roots, Fruits & Flowers on Great Western Road to pick up a beautiful, dense culinary pumpkin to roast and puree. For the latte's velvet texture, I'm using unhomogenised milk from Ayrshire's Mossgiel Organic Farm (picked up from my local West End deli), which creates a micro-foam that mimics our best local specialty coffee shops.

We are baking today in a heavy Staub Cast Iron Muffin Pan and heating our milk in a classic Le Creuset saucepan, both sourced from John Lewis in the city centre. Let's head to the kitchen!

Ingredients:

• 220g Plain flour
• 1.5 tsp Baking powder
• 1/2 tsp Bicarbonate of soda
• 2 tsp Ground cinnamon
• 1/2 tsp each Ground ginger, grated nutmeg, ground cloves
• 150g Soft brown sugar
• 200g Fresh homemade pumpkin puree
• 2 large Scottish free-range eggs
• 100g Mossgiel organic butter (melted)
• 60ml Graham's whole milk
• Topping: Demerara sugar & raw pumpkin seeds

Method:

Dry Aromatics: In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, a pinch of salt, and your heavy hit of warming autumn spices.

The Wet Emulsion: In a separate jug, vigorously whisk the fresh pumpkin puree, soft brown sugar, eggs, melted Mossgiel butter, and Graham's milk until completely smooth and emulsified.

The Gentle Fold: Pour the wet ingredients into the dry. Fold gently with a spatula just until the flour disappears. Over-mixing ruins the delicate, tender bakery texture!

The Staub Bake: Spoon the thick batter into a lightly buttered Staub cast iron muffin pan, filling them to the top. Generously sprinkle Demerara sugar and pumpkin seeds over each mound. Bake at 200°C (180°C fan) for 18–20 minutes until gloriously domed and golden.

The Perfect Tenement Pumpkin Spice Latte

Ingredients:

• 2 tbsp Homemade pumpkin puree
• 1/2 tsp Pumpkin spice blend
• 1 tbsp Pure maple syrup or honey
• 1 tsp Pure vanilla extract
• 250ml Mossgiel unhomogenised organic milk
• 1-2 shots Strong fresh espresso

Topping: Freshly whipped cream & a pinch of cinnamon

Method:

Toast the Spices: In a small Le Creuset saucepan, add the pumpkin puree and pumpkin spice. Cook over medium heat for 1 minute, stirring constantly. This releases the essential oils in the spices and deepens the pumpkin flavour.

Create the Paste: Whisk in the maple syrup and vanilla extract until a glossy, aromatic paste forms.

Steam the Milk: Pour in the rich Mossgiel milk. Heat gently while whisking constantly until steaming and beautifully frothed.

Assemble: Pour the hot spiced milk into your favorite hand-thrown ceramic mug (I'm using one from The Clay Studio Glasgow). Slowly pour in your hot espresso shots. Top with whipped cream and an extra dusting of cinnamon.

Chef’s Note: Break open a warm muffin, let a smear of salted butter melt into the crumb, and take a sip of the velvety latte. It’s pure Glasgow comfort on a rainy day!