Ingredients
Method
For the crepes:
- 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.
- 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.
- 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.
- 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:
- 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.
- 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.
- 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.