Nutella Crepe Cake
 
 
Author:
Recipe type: Dessert
Serves: serves 8-10
Ingredients
For the crepes:
  • Ingredients
  • 1 cup all-purpose flour
  • 1½ cups milk
  • 2 large eggs
  • Pinch of salt
  • 2 tablespoons of melted butter
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • Neutral oil for cooking
For the Nutella filling (makes about 2⅓ cups):
  • ½ pound unsalted butter, at room temperature
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon hazelnut liqueur (optional)
  • 1 (13-ounce) jar Nutella or chocolate-hazelnut spread (about 1¼ cups)
  • ¼ cup heavy cream, at room temperature
For the assembly
  • 12 pieces Ferrero Rocher chocolate, crushed
Instructions
For the crepes:
  1. Make the batter: place the flour, milk, eggs, salt, and melted butter, sugar and vanilla in a blender and blend for about 20 seconds until batter is smooth. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.
  2. Let the batter sit: cover the bowl and let the batter sit for at least ½ hour on the counter or overnight in the refrigerator.
  3. Cook the crêpes: place the pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit on the flame for a minute to get hot. Pour in about ¼ cup of batter. Immediately, pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.
  4. Flip the crêpe: when the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.
  5. Cool the crêpe: tilt the pan and loosen the crêpe, then slide it onto the cooling rack.
  6. Continue making crêpes: Continue making crêpes with the rest of the batter, adding more oil as needed to keep the crêpes from sticking.
For the Nutella filling:
  1. Cream the butter and sugar: Place the butter in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until soft and fluffy, about 2 minutes. Add the powdered sugar and beat on medium speed, scraping the bottom and sides of the bowl, until fully incorporated, about 2 minutes.
  2. Add the flavorings: Add the vanilla and hazelnut liqueur if using, and beat on medium speed until combined. Add the Nutella and continue to beat on medium speed until fully combined and there are no streaks of Nutella or the butter-sugar mixture.
  3. Add the cream: Add the cream and beat until the filling is lighter in color, very fluffy, and easy to spread, about 3 minutes.
To assemble your crepe cake:
  1. Add a dollop of Nutella filling to the base of your plate or cake platter to make sure the cake stays put.
  2. Add your first crepe layer.
  3. Start with a tablespoon of Nutella filling on your first crepe layer. Spread the Nutella filling to make sure it covers the entire crepe. Add more whipped cream if needed.
  4. Sprinkle crushed Ferrero Rocher pieces on top.
  5. Add your second layer and repeat steps until you've used up all your crepes.
Notes
My cake only has 10 layers of crepe, but if you want to the taller cake, here's a link to the original recipe: thekitchn.com: https://www.thekitchn.com/how-to-make-nutella-crepe-cake-the-easiest-method-240548. The crepe recipe I used for this Nutella cake is the same recipe I used for my Mango & Passionfruit Crepe Cake (http://sprinklesandsauce.com/mango-passionfruit-crepe-cake/). If you find it's too sweet with the crushed Ferrero Rocher, you can substitute it with chocolate shavings instead.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/nutella-crepe-cake/