Nutella Crepe Cake
- Yield: 8-10
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutella Crepe Cake
Ingredients
- Plain flour - 250g
- Caster sugar - 2 tbsp
- Eggs - 3
- Egg yolks - 3
- Milk - 500ml
- Butter - 50g
- Nutella - 1 1/2 cups
- Heavy cream - 2 cups
- Hazelnuts - To serve (optional)
Instructions
-
Add the flour, sugar, eggs, yolks and milk to a blender or food processor until smooth.
- Melt the butter and stir through the mixture well.
- Heat a large non-stick frypan over medium-high heat. Melt a small knob of butter in the pan.
- Add enough batter to coat the base in a thin layer. Cook for 30 seconds on each side or until golden. Repeat the remaining batter until the crepe mixture has been completely used. You should be able to make 20 crepes.
- Stack the crepes with baking paper in between.
- Whip the heavy cream with an electric mixer until it forms firm soft peaks.
- For the Nutella filling, melt Nutella in a heatproof bowl in the microwave. Put it in for 4 x 20 second intervals, then 10 second intervals stirring in between each until it is a batter texture.
- In a large cake tin, begin layering a crepe, then the cream, then the nutella. Repeat until all the crepes are used. Top with a generous serving of Nutella and hazelnuts if using. Chill for at least 1 hour before serving.
