Nutella Crepe Cake
Lacy crepes are layered with Nutella chocolate hazelnut spread, and stacked for a jaw dropping presentation. Garnish this no-bake cake with tart, juicy raspberries and a flurry of powdered sugar.
Servings: 6
Calories: 721kcal
Ingredients
- 4 eggs (large)
- 3 cups milk (I used 1%)
- 2 cups all-purpose flour
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 1/2 cups Nutella
- 1/2 cup fresh raspberries, for garnish
- 1 teaspoon powdered sugar, for garnish.
Instructions
- Heat a 6-inch diameter skillet over medium-high heat.
- Place the eggs, milk, flour, oil, and salt in a blender, and mix on low speed until fully combined.
- Lightly mist the skillet with non-stick spray and pour about 2 tablespoons of the crepe batter in, swirling to coat the bottom of the pan. Cook for about 1-2 minutes, or until golden on the bottom. Invert over a paper towel and repeat.
- When the crepes are completely cool, spread with a thin layer of Nutella and stack.
- Garnish with raspberries and powdered sugar. Serve immediately.
Notes
Crepes can be made ahead, but reserve final assembly for just prior to serving.
©
Nutrition
Calories: 721kcal | Carbohydrates: 86g | Protein: 16g | Fat: 34g | Saturated Fat: 28g | Cholesterol: 121mg | Sodium: 320mg | Potassium: 566mg | Fiber: 6g | Sugar: 48g | Vitamin A: 356IU | Vitamin C: 3mg | Calcium: 244mg | Iron: 6mg