The chocolate spread known as Nutella is loved all over the world.  There is even a book about it by food writer Gigi Padovani, called “Nutella World.” Farah Fleurima is a journalist, blogger and Nutella Lover. As head diva at, her blog covers the world of lifestyle’s best — beauty, travel and dining. She also owns the popular craft spirit, beer and cocktail blog Fleurima has written for Zagat and Thrillist and shares her passion for Nutella below.

Photo Courtesy Of Farah Fleurima

Farah Fleurima“My Nutella obsession started in Europe years before the nutty spread caught on here in the States. I believe I had a hot crepe drizzled with it and topped with vanilla ice cream — brilliant! I was hooked from the first bite. This stuff was way better than peanut butter AND included chocolate; I have almost no sweet tooth, but I harbor a definite weakness for this stuff.

Fast-forward to 2010 and I wrote about a Nutella snack I’d seen that was new to grocery shelves: a snack pack with cookie sticks and Nutella for dipping. I wanted it then and there, but, alas, the European import was only sold in New York City at the time. Happily, as a food writer, I had many chances to enjoy splendid desserts featuring the hazelnut spread. But, when I found that aforementioned snack pack on the shelves at Jimmy’s Food Store in East Dallas, I thought I’d faint from pure shock. I sailed out with about 10 of those babies,” said Fleurima, who still loves Nutella.

Mixed Spiced Crêpe With Nutella Hazelnut Spread, Mango & Banana (serves 6)Ingredients:

  • 2/3 cup plain flour
  • 3 tsp mixed spice (cinnamon, nutmeg, allspice)
  • Pinch of salt
  • 1 large egg
  • 1⁄4 cup milk
  • 2 sliced bananas
  • 1 mango chopped into cubes
  • 6 tbsp Nutella® Hazelnut Spread (1tbsp per pancake)
  • Olive oil spray for frying


  1. Sift the flour, spices and a pinch of salt into a bowl. Make a well in the center with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
  1. Spray oil in a medium frying pan. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
  1. Flip over the crêpe with a spatula, and cook the other side until it is golden brown. Slide the crêpe out of the pan on to a plate and put in oven to keep warm. Spray the pan with oil and cook the remaining crêpes one at a time in the same way.
  1. When ready to serve, spread a thin layer of Nutella® on top of each crêpe, fold, and top with sliced banana and mango.

Related: Best Cheesecake In DFW

Bruschetta Topped With Nutella Hazelnut Spread And Blackberries (serves 4)Ingredients

  • 1 baguette cut into 1⁄2 inch thick slices
  • 1 cup blackberries ( fresh or frozen)
  • 1 tsp orange juice
  • Zest of 1⁄2 orange
  • 1 tbsp Nutella® Hazelnut Spread


  1. Combine the blackberries, orange juice and 1⁄2 the orange zest in a medium bowl and gently mash with a fork.
  1. Grill bread slices under a hot grill until golden. Spread each slice with Nutella® and top with the blackberry mix. Finish with a sprinkling of the remaining zest.
Strawberry Wraps With Nutella Hazelnut Spread (serves 1)Ingredients:

  • 2 slices whole-grain white bread
  • 1 tbsp Nutella® Hazelnut Spread
  • 2 large strawberries, washed, hulled and thinly sliced length-wise
  • 3 large strawberries, washed, extra


  1. Cut crusts from bread.
  1. Roll bread thinly, using a rolling pin, or pat with clean hands.
  1. Spread each slice of bread with Nutella®.
  1. Rotate each slice of bread so it is a diamond shape.
  1. Layer one sliced strawberry down the center of each slice of bread from the top corner to the bottom.
  1. Fold the opposite two corners of the bread to the center.
  1. Cut each wrap, through the center horizontally, into two even pieces.
  1. Arrange portions of the wrap with the extra whole strawberries on a serving plate.

Related: Ask A DFW Chef: Top Meatloaf Recipes

Robin D. Everson’s appreciation for art, food, wine, people, and places has helped her become a well-respected journalist. As a multi-faceted entrepreneur, Robin brings a unique look at the world of business through her many interviews and articles. A life-long lover of education, Robin seeks to learn and enlighten others about culture. You can find her work at