Description
This Strawberry Nutella Crepe Cake is a luscious, multi-layered dessert featuring delicate crepes layered with creamy Nutella and whipped heavy cream, complemented by sweet macerated strawberries. Perfect for special occasions or an indulgent treat, this cake combines the light texture of crepes with rich, chocolate-hazelnut flavor and fresh fruit.
Ingredients
Scale
Crepe Batter
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 3/4 cups milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Filling and Topping
- 1 1/2 cups Nutella
- 2 pounds fresh strawberries, sliced
- 1 tablespoon granulated sugar (for macerating strawberries)
- 1 teaspoon lemon juice (for macerating strawberries)
- 1 cup heavy cream (for filling)
- Powdered sugar, for dusting
Instructions
- Prepare the batter: In a large bowl, whisk together the flour, granulated sugar, and salt. In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined. Cover the batter and refrigerate for at least 30 minutes to allow it to rest.
- Cook the crepes: Heat a non-stick pan over medium heat. Lightly grease if necessary. Pour about 1/4 cup of batter into the center of the pan and swirl to form a thin, even layer. Cook until the edges start to lift and the bottom is golden brown, about 1-2 minutes. Flip and cook the other side for about 30 seconds. Transfer to a plate and place parchment paper between each crepe to prevent sticking. Repeat until all batter is used.
- Macerate the strawberries: In a bowl, combine the sliced strawberries with 1 tablespoon of granulated sugar and 1 teaspoon lemon juice. Stir gently and let sit for at least 15 minutes to soften and release their juices.
- Prepare the filling: In a mixing bowl, whisk together the Nutella and heavy cream until smooth and creamy, creating a rich filling that is easy to spread.
- Assemble the crepe cake: On a serving plate, place one crepe and spread a thin layer of the Nutella-heavy cream mixture over it. Add a layer of macerated strawberries. Continue layering crepes, Nutella filling, and strawberries until all components are used, finishing with a crepe on top.
- Chill and serve: Refrigerate the assembled cake for at least 1-2 hours to set the layers and enhance the flavors. Before serving, dust the top with powdered sugar for an elegant finish.
Notes
- Resting the crepe batter helps produce tender crepes that are less likely to tear.
- Use fresh, ripe strawberries for the best flavor in the macerated fruit layer.
- Macerating strawberries releases their natural juices, adding moisture and sweetness to the cake.
- For a thicker filling, you can whip the heavy cream separately and gently fold it into the Nutella.
- The crepes can be made a day ahead and refrigerated with parchment paper in between to save preparation time.
- This dessert is best served chilled.
