Nutella Crêpe Cake
- 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!
**Use a ¼ cup to scoop, but just eyeball about half.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/nutella-crepe-cake/
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