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Nutella crepe cake

Makes 20 crepes - 10 inch diameter

I launched my blog at my 45th birthday, so I decided to celebrate both events with friends and family. I didn't know what cake I should make for the special occasion. All of a sudden it hit me, if I'll make crepe cake, i'll be able to challenge myself to make 45 crepes for a super special cake. I knew right away that I want to make it with Nutella filling. Now all I needed to do is to start experimenting with different crepe butters, to find the one I like.

I've never made crepes before. I purchased a crepe maker and didn't like the recipe that came with it. I watched multiple YouTube videos, read some recipes online and also looked into my books. After all the research, like often happen to me, I ended up building my own version and it worked perfectly. Now let me tell you that this cake is time consuming, certainly a special event kind of cake and not a quick fix. I'll tell you another thing, it is totally worth your effort!

Now here is a nice story... My crepe maker (you definitely not need one, and a pan will be actually easier for beginners, since you can tilt the pan for quick, easy spread of batter) is 12inch diameter. I figured I need to, at least, double the recipe to reach my 45 crepes goal. Half way through, I realized I'm not going to make it, and added another butch. When I was done making the last one (yes, it took forever and it was already after midnight and I was tired and wanted to go to sleep) I started counting them, praying that I reached my goal, because I didn't want to make another batch. Well, some will call it luck, some will call it fate, some will call it god or coincidence, but my count was 45 crepes exactly. Insane.

Well, here is how to make it. Better to make the batter the day before, and assemble the cake a day before serving, to let it absorb all the flavors and set. Did I mentioned it's time consuming??


For the crepes

2½ cups milk

6 eggs

4 tablespoons oil or melted butter

6 tablespoons sugar

1 teaspoon salt

2 cups flour

Butter for greasing

For the Nutella filling

2 cups heavy cream

1.5 cup Nutella

1 cup thinly chopped roasted hazelnuts

For the chocolate ganache topping

150 gr dark chocolate

150 ml heavy cream

1 tablespoon corn syrup/ glucosa


Make the crepes

  1. Put all the ingredients in a large bowl and mix with a stick blender till smooth. If you don't have a stick blender, you can use a whisker.

  2. Run the batter through a strainer to get rid of any lumps.

  3. Let rest for at least 30 min before making crepes. Best if you can make the batter a day ahead and place it in the fridge.

  4. Heat your pan to medium and cook it for 1-2 min on each side till golden. Set aside on a plate. For even results, use the same amount of batter for each crepe.

  5. Repeat with the rest of the batter till you get tower of crepes.

  6. Wrap in plastic wrap and cool in the fridge before assembling the cake. That can be done a day ahead.

Make the nutella filling

  1. In the mixer bowl mix the nutella with ½ cup of heavy cream. When well combined add another half, keep adding the heavy cream gradually until all combined and you get to medium peaks

  2. Make the chocolate ganache

  3. Warm the heavy cream almost to a boil

  4. Pour over the dark chocolate. Let sit for 30 sec, and stir till all the chocolate melts.

  5. Add the corn syrup/glocusa and stir well

  6. Let cool in room temp

Assemble the cake

  1. On a serving plate place your first crepe

  2. Spread a thin layer of the nutella filling on the crepe, try to use the same amount of filling on each crepe for even results.

  3. Dust the cream with small amount of chopped hazelnuts.

  4. Repeat with the rest of the crepes and place the cake in the fridge for 15 min to set.

  5. Remove from the fridge and trim the edges to make a smooth even look, to help guide you, place a plate on top of the cake and run a knife around it.

  6. Mix the ganache that cooled into room temperature, till smooth again

  7. Spread a thin "crumb coat" on the cake from all sides and return to the fridge to set for 10 min.

  8. Remove from the fridge and cover the cake with the remaining of the ganache

  9. Decorate with chopped hazelnuts, chocolate whipped cream or any other decoration you like. I used fake flowers, chopped hazelnuts, Ferrero Rocher chocolates and gold leaves.

  10. Store in the fridge over night and serve.


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