Christmas, New Year’s, and a bunch of other important dates are coming up. We suggest this Nutella crepe cake to help you de-stress a little. Because we know that this season can be very chaotic, and we need to try to make our lives easier.

Because, yes, we obviously love making complicated, elaborate desserts to challenge ourselves. But for those moments, and for some of you who we know won’t have much time to spend in the kitchen, we bring you recipes like this one.

The perfect thing is that you can make this cake and leave it in the refrigerator for several days, ready to serve when you need it or when you have unexpected visitors.

Not only can you eat it for dessert, but you can also serve it on Christmas morning, December 25, and for other breakfasts on the days when you reheat leftovers during the holidays. Or as an afternoon treat or snack—the truth is, it’s perfect for almost any occasion.

It’s great to take with you if you’re invited to dinner at someone else’s house, because it’s also very easy to carry and travels well.

Of course, you have to let it set well in the refrigerator when it’s ready before you can serve it. And of course, decorate it with a little powdered sugar and fresh fruit, choose the one you like the most. Berries go great here, just so you know.

Christmas, New Year’s, and a bunch of other important dates are coming up. We suggest this Nutella crepe cake to help you de-stress a little. Because we know that this season can be very chaotic, and we need to try to make our lives easier.

If you like this recipe, you have to check out our puff pastry Nutella christmas trees—you’ll fall in love with them! That’s for sure

Nutella crepe cake

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10

Course: Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

1x2x3x?

For the crepes:

• 1/4 C (1.97 oz) (56 gr) unsalted butter, melted
• 2 tbsp (1.05 oz) (30 gr) white sugar
• 4 eggs
• 1 1/3 C (6 oz) (170 gr) all purpouse flour
• 1/2 tsp (0.088 oz) (2.5 gr) salt
• 2 C (16.23 fl oz) (480 ml) whole milk
• Unsalted butter, for cooking

For the nutella filing and to finish:

• 1 jar (12.34 oz) (350 gr) nutella, at room temperature
• 2 bars (12.70 oz) (360 gr) cream cheese, at room temperature

Get Recipe Ingredients

Method

 

For the crepes:

1. In a large bowl, add the melted butter and sugar and beat with a balloon whisk for 20 seconds. Add the eggs one at a time, beating for a few seconds after each addition.
2. Add the flour and salt and beat again until all the ingredients are thoroughly combined and a slightly sticky batter forms. Finally, add the milk and beat until the mixture is smooth and homogeneous.
3. Place a medium skillet (approximately 8 inches) over medium heat and add a little butter. Once hot, add 3 to 4 tablespoons of the mixture to the center of the pan and spread it out by tilting the pan as much as possible. The thinner the crepe, the better its texture will be. Cook for 2 minutes (no more) until slightly dry, then flip it with a spatula to cook the other side for just 30 seconds.
4. Remove the crepe to a large plate and repeat the process with the rest of the mixture, greasing the pan with butter from time to time. You should get about 16 crepes in total.

For the Nutella filling and finishing:

1. In a large bowl, add the Nutella and cream cheese and beat with an electric mixer or balloon whisk for approximately 1 minute, until a smooth, even mixture forms.
2. To assemble the cake, add a little of the Nutella filling to the center of a large serving plate to help keep the cake stable. Then place the first crepe on the plate and add about 1/4 cup of the Nutella filling on top. Spread it evenly with an offset spatula or spoon until it forms a uniform layer.
3. Continue alternating layers of crepes and filling, repeating the process until all the crepes have been used. Finally, finish with a layer of Nutella filling and decorate with whole strawberries and a little powdered sugar, if desired.

Tried this recipe?

Let us know how it was!