Easy Nutella Crepe Cake
Ingredients
For the crepes
- 1.5 liters milk
- 1 pound wheat flour (approx. 120g)
- 8 large eggs
- 63 grams tablespoons of melted butter
- 60 grams sugar
- 1 teaspoon vanilla extract
- a pinch of salt
For the filling
- 1 cup Nutella (you can use more or less to taste)
Optional for decoration
- powdered sugar
Preparation
Prepare the crepe mixture
Mix all the crepe ingredients until you have a smooth, liquid mixture without lumps.
Let the mixture rest in the refrigerator for at least 30 minutes to improve texture.
Cook the crepes
Heat a non-stick skillet (preferably 20-24 cm) over medium heat and lightly grease it with butter.
Pour a small amount of mixture (about 1/4 cup), tilt the skillet to spread it evenly, and cook for 1 minute per side or until lightly golden.
Repeat the process until all crepes are made and let them cool.
Assemble the crepe cake
If the Nutella is too thick, warm it slightly or mix with whipped cream to make it easier to spread.
On a plate or cake base, place one crepe and spread a thin layer of Nutella on top.
Place another crepe on top and repeat the process until all crepes are used. The top crepe can be plain or lightly decorated.
Chill and decorate
Refrigerate the cake for at least 1-2 hours to set.
Before serving, sprinkle with powdered sugar, or decorate with fruits or additional Nutella.
