Delicate crêpes layered with decadent nutella frosting.
Finals are in 1 week. And the books have not been opened. They haven’t even been pulled off the shelf. You know what that means. Lots of procrastinating. Lots of eating. And lots of blogging. Thank god I saved up some blog recipes to be distracted with. And I still have some Halloween Oreos to keep me occupied too!
I just can’t do it. I literally can’t will myself to open a book. It is physically impossible.
I only have three finals: French, Statistics, and Accounting. So technically, by writing about a crêpe cake, I’m sort of studying for French, right? Je pense que oui. (I think so.) See I don’t need to study!
Over Thanksgiving break, I decided to finally invest in an actual camera (I never black friday shop, but I did this year). So I apologize if my photos get worse before they get better… this camera has a few more buttons than my iPhone!
Do you like the paper plate and the printer in the background of that picture? I took it in my dorm…there aren’t many pretty settings in my dorm to take photos.
Ok I had not heard of this beautifulness of a cake until Love and Olive Oil had a Kitchen Challenge to make one. When I saw it, I thought “Darn it, I wasted 18 and 1/2 years of my life without this tastiness in my life.” I feel like my life just began.
Some people are intimidated by the process of a crêpe cake because you have to make so many crêpes, and it’s a little time consuming. But that is the extent of the difficulty. In my opinion, crêpes are not that much more difficult to make than pancakes. I actually learned how to make crêpes before I had ever made a pancake. You can do it! If you want a little more guidance on crêpe making see this post!
I actually made two cakes because I overestimated how many crêpes I would need. I made a 6 inch cake with this recipe. It was about 20 crêpes tall. If you don’t have a 6 in. omelet or crêpe pan, you can use whatever size omelet or crêpe pan you have. However, the larger your pan, the less crêpes this recipe will make. For example, for an 8 inch pan, this recipe will only make about 12 crêpes which will make a really short cake; so you may want to make 1.5 to 2 of this recipe.
I’m sort of glad I made enough crêpes for two cakes because I needed redemption after the first one. On the first one, I threw in some layers of just plain nutella in addition to the frosting layers. Now it was tasty, but I found out that the oiliness of crêpes mixed with the nutella makes a big pool of nutella on your platter. It also started leaning because the crêpes were sliding around. I sort of felt like Fauna in Sleeping Beauty trying to hold up my cake with a broom! Y’all remember that scene, right? That was my absolute favorite part of that movie when I was little! For some reason the frosting didn’t have this problem though; I think because the powdered sugar sort of held it together. So on the second one cake, I just used frosting and had no problems at all!
I would suggest that for each layer you frost the crêpe and then place it on top of the other layers. If you put the crêpe on top of the other layers and then frost that layer, the layers are going to slide around a lot. Also pay attention to the distribution of your frosting; make sure your cake is level and not heavy on frosting in the middle and droopy on the sides.
Happy crêpe cake eatin’!
….and voilà! <–more French!
- 4 eggs
- 1⅓ cups milk
- 2 Tablespoons vegetable oil
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¾ cup butter, softened
- ¾ cup nutella
- ½ cup powdered sugar
- Put the eggs in a blender and pulse until pureed.
- Add milk, vegetable oil, flour, and salt and blend until everything's mixed together.
- Lightly spray an 6-inch sauté pan (omelet or crêpe pan) and set it over medium heat until the pan is hot.
- Pour a heaping ⅛ cup** (=2 Tablespoons) of batter into the pan.
- Swirl the batter around in the pan by tipping the pan so that the batter goes up the edges some and is a circle.
- When the edges appear to be slightly brown start lifting up the sides to check for light brown spots on the underside.
- When the crêpe is the desired color, flip the crêpe over using a spatula.
- Let the crêpe cook for another 30 seconds to a minute and then stack your finished crêpes on a wire rack.
- Repeat from step 4 until all the batter is gone. (Spraying each time)
- Refrigerate the crêpes for at least an hour before assembling.
- Beat the butter and nutella together with an electric mixer until there are any lumps.
- Add in the powdered sugar and mix until the frosting is completely smooth.
- Lightly smear frosting on a crêpe.
- Frost each crêpe and then place it on top of the other layers. Do not place a crêpe on top of the other layers and then frost it.
- Voilà!
Lovin’ the crêpes?
Try my Crêpes with Sweetened Whipped Cream and Nutella!
Lovin’ the nutella?
Try my Nutella Cheesecake Bars!
