The crepe cake is consisted of layers of crepe with dollops of Nutella, sliced strawberries, and sliced bananas. When I cut the cake to serve, the Nutella was oozing between the layers and they’re so delicious. Everyone agreed that this was a yummy breakfast and we all polished the whole cake in no time.
Ingredients
Crepe Batter:
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 large egg and 1 egg yolk
- 1 1/4 cups whole milk
- 1 teaspoon vanilla extract
- 4 tablespoons (1/2 stick) melted butter, for the pan
Filling:
- Chocolate-hazelnut spread, such as Nutella
- Strawberries, sliced
- Bananas, sliced
Garnish:
- Confectioners’ sugar
Instructions
- For crepes: In a food processor, pulse flour, sugar, and salt until combined. Add eggs and yolk; process until blended. With the motor running, slowly pour in milk and vanilla; process until smooth. Refrigerate batter for 15 minutes, or up to overnight.
- Warm a 9-inch nonstick skillet over medium heat. Add just a bit of butter to coat the pan. Pour about 3 tablespoons of batter into hot pan; pick up pan and swirl it around to evenly spread batter. Place back on heat; cook for 30 seconds (I like to cook until edges are starting to get brown). Using a spatula and fingers, flip crepe; cook for 30 seconds. Crepe should be almost firm to the touch and spotty brown. Transfer to a cutting board. Repeat process with remaining batter to make about 10 crepes. (You may have extra crepes; add them to the stack.)
- Preheat broiler. Line a baking sheet with parchment paper. Layer two crepes on prepared pan. Spread a thin layer of Nutella onto the top crepe; add a few strawberry and banana slices. Top with another crepe and layer more Nutella, strawberry, and banana. Repeat this process with remaining crepes. Top with a final crepe. Place baking sheet under broiler until cake is warmed through. Sprinkle cake with confectioners' sugar.
Photo Courtesy of 3liz4 on flickr.com / CC BY-ND
