Strawberry-Banana_Crepe_Cake 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.

Strawberry-Banana Crepe Cake

Yield: 4 servings

Strawberry-Banana Crepe Cake


    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
  • Chocolate-hazelnut spread, such as Nutella
  • Strawberries, sliced
  • Bananas, sliced
  • Confectioners’ sugar


  1. 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.
  2. 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.)
  3. 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 / CC BY-ND

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