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Strawberry Nutella Crepe Cake Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes plus chilling time
  • Yield: 10 slices
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French

Description

This decadent Strawberry Nutella Crepe Cake features delicate layers of homemade crepes filled with a luscious Nutella and whipped cream mixture, complemented by fresh, macerated strawberries. The cake is chilled for a perfect sliceable texture and dusted with powdered sugar for an elegant finish. Ideal as a show-stopping dessert for special occasions or a delightful treat to share.

Ingredients

Scale

Crepe Batter

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 3/4 cups milk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Filling

  • 1 1/2 cups Nutella
  • 1 cup heavy cream

Strawberries

  • 2 pounds fresh strawberries, sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Finishing

  • Powdered sugar, for dusting

Instructions

  1. Prepare the batter: In a medium bowl, whisk together the flour, granulated sugar, and salt until combined. In a separate bowl, beat the eggs, milk, melted butter, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined without overmixing. Refrigerate the batter for at least 30 minutes to allow it to rest and thicken slightly.
  2. Cook the crepes: Heat a non-stick skillet over medium heat. Lightly grease if necessary. Pour about 1/4 cup of batter into the pan, swirling to cover the surface evenly. Cook until the edges lift and the bottom turns golden brown, about 1-2 minutes, then flip and cook the other side for another minute. Repeat with remaining batter, stacking crepes separated by parchment paper to prevent sticking.
  3. Macerate the strawberries: In a bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar and 1 tablespoon lemon juice. Stir gently and let sit for at least 15 minutes to develop flavor and release juices.
  4. Prepare the Nutella cream filling: In a mixing bowl, whisk the Nutella until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream gently into the Nutella until fully combined and creamy.
  5. Assemble the crepe cake: Place one crepe on a serving plate. Spread a thin layer of the Nutella cream over the crepe, then scatter some macerated strawberries on top. Repeat layering with remaining crepes, Nutella cream, and strawberries until all components are used, finishing with a crepe on top.
  6. Chill and serve: Refrigerate the assembled crepe cake for at least 1 hour to set. Before serving, dust the top with powdered sugar. Slice and enjoy this elegant, fruity, and creamy dessert.

Notes

  • Resting the crepe batter is essential for tender crepes and easier pouring.
  • Use ripe but firm strawberries for the best texture in the cake.
  • For a less sweet version, adjust the sugar in the batter and strawberries to taste.
  • This cake is best eaten within 24 hours of assembly for optimal freshness.
  • Leftovers should be refrigerated and consumed within 2 days.

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Find it online: https://tastydinnertable.com/strawberry-nutella-crepe-cake-recipe/