Easy Strawberry Nutella Crepe Cake Recipes
NUTELLA CREPES
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
Categories Breakfast
Time 15m
Number Of Ingredients 11
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
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
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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