Easy Strawberry Nutella Crepe Cake Recipes

NUTELLA CREPES

Nutella Crepes image

Because crepe batter is so thin, it can be hard to make the batter smooth and lump free, even with a mixer. I find the best, easiest and fastest way is to use a blender. The key step is to rest the batter for 1 hour to allow the bubbles to subside - this helps ensure the crepes don't tear when you flip them. I don't have a crepe pan, I just make this in my non stick fry pan. Spread your crepes with Nutella and sliced strawberries for an irresistible breakfast or dessert!

Provided by Nagi | RecipeTin Eats

Time 15m

Number Of Ingredients 11

Ingredients

1 cup / 150 g plain flour ((all purpose flour))
1 1/2 cups / 375 ml milk ((I use low fat))
2 eggs
3 tbsp / 40 g unsalted butter
1 tsp vanilla extract
2 tbsp white sugar ((optional, I find the Nutella makes it sweet enough))
Pinch of salt
2 tsp unsalted butter
Nutella ((homemade or store bought))
Strawberries (, sliced)
Icing sugar / confectionary sugar (, for dusting)

Steps:

Place Batter ingredients in a blender. Pulse 10 times, or until smooth and lump free (I used my Vitamix - Pulse Button!❤️)
Place Batter in fridge for 1 hour (Note 1).
Heat a non stick skillet over medium high heat. Add 1/4 tsp butter and melt.
Add 1/4 cup batter (Note 2) and quickly swirl to spread. Cook the first side for 1 minute or until there are light golden brown patches. Flip and cook the other side for 30 seconds.
Slide out of the skillet onto a tray / board. Repeat with remaining crepes, overlapping them into the board. (Note 3)
Spread Nutella onto crepe - as much as you want! Cover half the crepe with strawberry slices, then fold into half then into quarters. Transfer to plate. Sprinkle with icing sugar and serve with extra strawberries!

Nutrition Facts : ServingSize 117 g, Calories 217 kcal, Carbohydrate 24 g, Protein 5.4 g, Fat 11 g, SaturatedFat 7.7 g, Cholesterol 58 mg, Sodium 78 mg, Fiber 1.6 g, Sugar 10.2 g

CHEF JOHN'S STRAWBERRY CREPE CAKE

Chef John's Strawberry Crepe Cake image

Using this simple 'crepe cake' technique, you can turn any of your favorite cake fillings into visually stunning, multi-layered masterpieces. By the way, I say this is simple, not fast, as it does take some time to make and stack all those crepes, but once you get rolling, it goes pretty quickly. Use the ingredient amounts only as a guide, as crepe sizes and filling amounts will vary. Dust with powdered sugar and garnish with fresh strawberries.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Crepes Sweet

Time 2h15m

Yield 12

Number Of Ingredients 14

Ingredients

5 large eggs
2 ½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon kosher salt
2 ½ tablespoons vegetable oil
3 ¼ cups whole milk
½ teaspoon vanilla extract
4 tablespoons butter, or as needed
1 (10 ounce) jar strawberry jam
2 tablespoons water
¾ cup mascarpone cheese
1 ½ cups heavy cream
3 tablespoons white sugar
½ teaspoon vanilla extract

Steps:

Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
Refrigerate until completely chilled before cutting and serving.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 44.5 g, Cholesterol 152.5 mg, Fat 28.7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 15.1 g, Sodium 182.3 mg, Sugar 22.7 g

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