Best Easy Strawberry Nutella Crepe Cake Recipes

CHEF JOHN'S STRAWBERRY CREPE CAKE

Chef John's Strawberry Crepe Cake image

Using this simple 'crepe cake' technique, you can turn any of your favorite cake fillings into visually stunning, multi-layered masterpieces. By the way, I say this is simple, not fast, as it does take some time to make and stack all those crepes, but once you get rolling, it goes pretty quickly. Use the ingredient amounts only as a guide, as crepe sizes and filling amounts will vary. Dust with powdered sugar and garnish with fresh strawberries.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Crepes Sweet

Time 2h15m

Yield 12

Number Of Ingredients 14

Ingredients

5 large eggs
2 ½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon kosher salt
2 ½ tablespoons vegetable oil
3 ¼ cups whole milk
½ teaspoon vanilla extract
4 tablespoons butter, or as needed
1 (10 ounce) jar strawberry jam
2 tablespoons water
¾ cup mascarpone cheese
1 ½ cups heavy cream
3 tablespoons white sugar
½ teaspoon vanilla extract

Steps:

Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
Refrigerate until completely chilled before cutting and serving.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 44.5 g, Cholesterol 152.5 mg, Fat 28.7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 15.1 g, Sodium 182.3 mg, Sugar 22.7 g

NUTELLA CREPES

Nutella Crepes image

Crepe stands are as prevalent in Paris as doughnut shops are in America. Batter is poured onto a griddle and spread thin with a wooden tool called a rateau. The crepe bubbles and then settles and turns golden brown. The Nutella (hazelnut and chocolate whipped into a luscious creamy spread) is slathered on the crepe. Once hard to find in America, Nutella is now available in most supermarkets. One of life's simple pleasures!

Provided by Jeffrey Saad

Yield Serves 5

Number Of Ingredients 8

Ingredients

6 tablespoons unsalted butter
2 large eggs
1 large egg yolk
1/2 cup water
1 cup milk
1/2 teaspoon kosher salt
1 cup all-purpose flour
1/2 cup Nutella

Steps:

1. In a medium nonstick pan over medium heat, melt the butter. Once the butter is melted, continue cooking until the butter is golden brown. Remove from the heat and set aside. The residual heat will make the butter a little more brown, so err on the side of golden brown versus dark before you turn off the heat.
2. In a medium bowl, gently whisk together the eggs, egg yolk, water, milk, and salt until just combined. Add the flour and whisk until smooth. Slowly pour the browned butter into the mixture, whisking constantly. If necessary, strain the mixture to remove any lumps.
3. Use a paper towel to wipe out the same nonstick pan used to melt the butter. Set the pan over medium heat. Using a 1/3-cup measure, scoop the batter and pour it into the center of the hot pan. Using a rotating motion with your wrist, swirl the batter around and out to the edges of the pan- the thinner, the better. Return the pan to the heat and cook for 2 minutes. Use a rubber spatula to lift up the edge of the crepe and flip the crepe over. Cook on the other side for 30 seconds to 1 minute, depending on how golden you like it.
4. Slide the crepe onto a plate and spread with 1 tablespoon of the Nutella (or as much as you like). Fold the crepe in half, then fold in half again to form a triangle. You can also just roll up the crepe loosely like a carpet. Garnish with desired toppings.