Hazelnut Crepe Cake Recipe
Eleven layers of delicate crepes with light layers of frosted chocolate hazelnut whipped cream.
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Ingredients
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Crepes
Chocolate Hazelnut Whipped Cream
For Garnish
Method
Crepe Preparation
- 1
Make the batter
In a mixing bowl, whisk together the flour and salt. In another bowl, mix the eggs, milk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Let the batter rest for at least 30 minutes.
- 2
Cook the crepes
Heat a non-stick skillet over medium heat. Lightly grease it with butter. Pour approximately 1/4 cup of batter into the pan, swirling to coat the bottom. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another 1 minute. Transfer to a plate and repeat with the remaining batter. You should have about 11 crepes.
Chocolate Hazelnut Whipped Cream Preparation
- 3
Whip the cream
In a large mixing bowl, combine the heavy cream, chocolate hazelnut spread, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium speed until soft peaks form, about 3-5 minutes.
Assemble the Cake
- 4
Layer the crepes
Place one crepe on a serving plate and spread a thin layer of the chocolate hazelnut whipped cream on top. Repeat the process, stacking crepes and adding whipped cream in between each layer until all crepes are used.
- 5
Frost the top
Once all layers are assembled, spread a generous layer of whipped cream on top of the cake and smooth it out.
- 6
Garnish
Sprinkle the crushed hazelnuts and dark chocolate shavings on top of the whipped cream for decoration.