Rena Ware


Nutella Crepe Cake

Recipes 20 November, 2018

Let’s be honest, there isn’t anything more delicious than crepes and Nutella. Now imagine them as a cake… Did your mouth just water? Ours too!

Today, we’ll take crepes to the next level (literally). We will prepare the perfect dessert by building a giant crepe tower with Nutella cream and strawberries between the layers. What’s great about this recipe is that you’ll probably already have all the necessary ingredients in your kitchen.

Don’t crave anymore. Prepare this dessert now!

Serves 12 people.

Nutella Crepe Cake

3 cups of flour
13 eggs
6 cups of milk
5 tablespoons of sugar

4 cups of heavy cream
1 ½ cups of Nutella

2 cups of heavy cream
1 ¼ cups of Nutella

Toppings (optional):
Peanuts or hazelnuts
Ferrero Rocher chocolates
Powdered sugar

To make the crepes, mix the flour and sugar together in a large bowl with the help of a Spoonula. Incorporate the eggs and the milk using the Combination Whisk from the Kitchen Tool Set until the batter is free of lumps.

Nutella Crepe Cake

Preheat the Classic Chef Skillet (30 cm) on the Induction Cooker, grease the utensil with a little butter, and use the Straining Ladle to add some of the batter, making sure it spreads out evenly in the utensil. When the edges of the crepe are golden brown and the center has no bubbles, turn it with the help of the Beveled Turner and let it cook for one more minute. Repeat this process until you have used up all the batter. You should have enough for 35 to 40 crepes. We know it sounds exhausting, but you’ll see how fast and easy it is.

For the filling and the ganache, we only need two ingredients: heavy cream and Nutella. To prepare the filling, use the Combination Whisk to whip the heavy cream until it forms soft peaks. (The trick to achieving this is to use very cold cream and a very cold bowl.) Then, fold in the Nutella until it is just incorporated.

Nutella Crepe Cake

For the ganache, make a water bath with the 3 Litre Utensil and the Inset Pan. Add the heavy cream to the Inset Pan and heat it until just simmering. Don’t let it boil. Incorporate the Nutella using the Spoonula. Turn off the heat and let the mixture rest until it is completely cool and becomes thick.

Now it’s time for the fun part: building the cake. Start by placing a crepe on a cake stand, spread it with some of the filling, add finely chopped strawberries, cover it with another crepe and repeat until you’ve used them all. It is your choice to add the strawberries between some or all of the layers. If the edges of the cake are uneven, use the Bread Knife from the Elite Series Cutlery Set to trim them. Finally, cover the outside of the cake with the ganache and a dusting of powered sugar. Decorate the edge with nuts and the center with one strawberry and a Ferrero Rocher candy cut in half.

Violà! There you have it, a true piece of art. Feel free to experiment with variations of the filling and the ganache. How about an Oreo, tiramisu or red velvet crepe cake? Yum!

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