Nutella Crêpe Cake
 
Ingredients
For Crêpes:
  • 4 eggs
  • 1⅓ cups milk
  • 2 Tablespoons vegetable oil
  • 1 cup all-purpose flour
  • ½ teaspoon salt
For Frosting:
  • ¾ cup butter, softened
  • ¾ cup nutella
  • ½ cup powdered sugar
Instructions
For Crêpes:
  1. Put the eggs in a blender and pulse until pureed.
  2. Add milk, vegetable oil, flour, and salt and blend until everything's mixed together.
  3. Lightly spray an 6-inch sauté pan (omelet or crêpe pan) and set it over medium heat until the pan is hot.
  4. Pour a heaping ⅛ cup** (=2 Tablespoons) of batter into the pan.
  5. Swirl the batter around in the pan by tipping the pan so that the batter goes up the edges some and is a circle.
  6. When the edges appear to be slightly brown start lifting up the sides to check for light brown spots on the underside.
  7. When the crêpe is the desired color, flip the crêpe over using a spatula.
  8. Let the crêpe cook for another 30 seconds to a minute and then stack your finished crêpes on a wire rack.
  9. Repeat from step 4 until all the batter is gone. (Spraying each time)
  10. Refrigerate the crêpes for at least an hour before assembling.
For Frosting:
  1. Beat the butter and nutella together with an electric mixer until there are any lumps.
  2. Add in the powdered sugar and mix until the frosting is completely smooth.
For Assembly:
  1. Lightly smear frosting on a crêpe.
  2. 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.
  3. Voilà!
Notes
**Use a ¼ cup to scoop, but just eyeball about half.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/nutella-crepe-cake/