Nutella Crepe Cake Recipe

Nutella Crepe Cake Recipe

• 2 cups flour
• 2 tbps. Sunflower oil
• 1 tsp. Salt
• 1 cup water (plus extra if needed)

• 17 oz. Nutella at room temperature
• 1.7 oz. butter, melted
• 8 tbsp. powdered sugar
• 1 egg white, lightly beaten
• 5 tbsps. white sugar
• 3 tbsps. whole hazelnuts
• 4 or 6 mistletoe sprigs

1. In a bowl place the flour, oil and salt. Add the water and mix with a wire whisk, adding more water if necessary, as this is a thick and runny mix.
2. Transfer the mix to a blender and blend until it’s smooth and no lumps remain.
3. Heat a small non-stick or crepe pan at low temperature. Using a wide brush (about 2 inches), brush the pan with the crepe mix, starting from the edges first and finishing with the center. You want a thin layer, and if you get any holes, just brush again as needed.
4. Cook until the edges are dry and the crepe turns white. Lift with the tips of your fingers and place on a platter or cutting board to cool. Repeat to make 24 crepes.
5. Center one crepe in your prettiest plate, platter or tray. Brush with the melted butter (use very little), then sprinkle about ½ tbsp. of powdered sugar. Cover with another crepe and repeat brushing with butter and sprinkling with sugar.
6. Fill up your piping sleeve with Nutella, and pipe the Nutella over the crepe in concentric circles (do as much or as little Nutella as you prefer).
7. Top with two crepes, brushing each with butter and sprinkling with sugar, then repeat piping the Nutella.
8. Repeat until all crepes are stacked and the top of the “cake” is a layer of crepes.
9. Sprinkle the final cake with a good amount of powdered sugar.
10. For the mistletoe garnish, carefully wash and dry the sprigs. Brush them with egg and sprinkle with plain sugar for the “snowy” look. Arrange over the cake with the hazelnuts.
11. Slice with a sharp knife, as this is a very delicate cake.