When I studied in Adelaide, South Australia, I got to know Nutella, the hazelnut chocolate spread which is just about $6AUD. I got used to making toasts with Nutella spread on top and a cup of coffee for breakfast in the morning before I went to university. I had never be bored with this basic breakfast and tried to add other pate a crepe, topping like jams, and Ovaltine. Recently I found a great Nutella menu which I am so impressed with how it combines my favorites. I wish this Nutella Crepe Cake recipe will blow you away.
Nutella Crepe Cake Recipe
2 cups flour
1 ½ cups milk
1 cup water
2 teaspoons vanilla extract
3 tablespoons melted butter
4 ounces cream cheese
2 tablespoons butter
1 jar of Nutella
1 ½ cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons of milk
For Chocolate Glaze
1 ¼ cups heavy cream
1 tablespoon light corn syrup
Pinch of salt
10 ounces semi-sweet chocolate chips
Mix milk, water, eggs, and vanilla extract in a medium bowl.
In a large bowl, mix flour and the milk mixture together until it smooth.
Cover with plastic seal and refrigerate for at least 1 hour.
Heat a crepe pan over medium heat and pour the melted butter into the pan a bit just enough to spread over the pan.
Reduce to medium-low heat, pour about 3 tablespoons batter into the pan, and twirl the pan to spread out the batter.
Cook until edges are golden then flip the crepe and cook for a minute.
When it is cooked, move the crepe to a plate. Cook the remaining batter with the same direction but do not forget to fill the pan with butter properly, you may end up with burning.
You could have about 15 to 20 crepes at the end. Before spreading, the crepes should be cooled down. Nutella can be melted if you spread it on too hot crepe.
In a large mixing bowl, mix the butter and cream cheese until smooth.
Add the Nutella, vanilla extract, milk, and powdered sugar, continue creaming them.
Using a mixer or not, beat on high speed until soft and smooth, you can add milk or sugar if needed to make it spreadable.
This is the time, the crepes should be properly cool, use a tablespoon to spread the Nutella mixture in the crepes, and top them up. Continue layering with the Nutella and crepes, but ending with a clean crepe (do not spread it) on the top.
For the Chocolate Glaze
Over medium-high heat, boil cream, corn syrup and salt on a saucepan.
Remove from heat, add chocolate chips and cream then swirl the pan until completely covered.
Wait for 5 minutes then stir on medium-low heat until it smooth.
Finish, let’s cool it.
Then you can spoon the glaze on the top of the cake, spread to edges, around sides of cake. Cool it in refrigerator until glaze is set, about 20 minutes. Finally you may decorate with toasted hazelnuts.