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Strawberry Nutella Crepe Cake

Strawberry Nutella Crepe Cake

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  • Author: Maria
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Stovetop Cooking and Assembly
  • Cuisine: French-inspired
  • Diet: Vegetarian

Description

The Strawberry Nutella Crepe Cake is a stunning layered dessert featuring delicate French-style crepes, each generously spread with creamy Nutella and fresh strawberries. This elegant yet approachable cake offers a perfect balance of silky Nutella, tender crepes, and juicy fruit, making it ideal for celebrations or a decadent treat to impress your loved ones.

Ingredients

Units Scale

Crepe Batter

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

Filling & Topping

  • About 1 cup Nutella (adjust to taste)
  • 1 cup fresh strawberries, thinly sliced
  • Optional: 1/2 cup heavy cream (for whipped cream topping)
  • Optional: powdered sugar for garnish
  • Optional: extra strawberries for garnish

Instructions

  1. Prepare the Crepe Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt. In another bowl, beat the eggs, then gradually whisk in the milk and vanilla extract. Slowly combine the wet ingredients with the dry mixture, stirring to form a smooth batter. Fold in the melted butter to enrich the batter. Let the batter rest for 15-30 minutes to ensure the crepes cook evenly and develop tenderness.
  2. Cook the Crepes: Heat a non-stick skillet over medium-low heat and lightly grease it with butter. Pour about 1/4 cup of batter into the pan, swirling to spread it evenly into a thin layer. Cook for 1-2 minutes on each side until lightly golden. Set each crepe aside on a plate, stacking with parchment paper in between to prevent sticking, until all batter is used.
  3. Slice the Strawberries: While the crepes cool, gently wash and dry the fresh strawberries. Slice them thinly to facilitate layering and evenly disperse their flavor between the crepe layers.
  4. Assemble the Cake: On a serving plate, place one crepe and spread a thin layer of Nutella evenly over it. Add a few sliced strawberries on top of the Nutella, then cover with another crepe. Repeat the layering process until all crepes are used, finishing with a crepe on top.
  5. Optional Whipped Cream Topping: Whip the heavy cream until soft peaks form. Spread or pipe the whipped cream over the top of the cake. Garnish with extra sliced strawberries or a light dusting of powdered sugar to enhance presentation.

Notes

  • Rest the crepe batter for 15-30 minutes to improve tenderness and prevent tearing.
  • Use a non-stick pan for easy flipping and delicate crepe layers.
  • Keep Nutella layers thin to avoid overly sweet or heavy cake.
  • Refrigerate the assembled cake for at least 1 hour before serving for better flavor melding and stability.
  • Slice the cake with a sharp knife to prevent squishing or breaking apart.

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 280
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 70mg

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