EASY STRAWBERRY NUTELLA CREPE CAKE

Easy Strawberry Nutella Crepe Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 11

FOR THE CREPES
2 - eggs
2/3 can(s) milk + a little extra for thinning the batter
2 tablespoon(s) melted butter or coconut oil
1/4 teaspoon(s) salt
1 cup(s) all-purpose flour
- nonstick cooking spray
FOR THE FILLING
10 ounce(s) cool whip frosting (any flavor)
2 cup(s) sliced strawberries
1 cup(s) nutella

Steps:

For the Crepes: Whisk together all of the ingredients until a smooth batter forms. Heat an omelette pan* over medium heat for a minute (you'll use your first crepe as a gauge to tell whether this heat is too hot or too cool for your pan). Lightly spray the pan with the nonstick cooking spray.
Use a tablespoon* to scoop the batter into the pan. Lift the pan by the handle, and rotate your wrist so the batter spreads into a thin circle. If your batter doesn't spread easily when you rotate the pan by the second crepe, add a tablespoon or two of milk to thin the batter a little further. Place back on the heat to cook until the top of the crepe looks dry**. Run a small rubber spatula under the edges of the crepe to gently loosen it from the pan. Slide it out on to a plate to cool. Repeat with all remaining batter, stacking the cooked crepes on top of one another. Let crepes cool completely.
Cake Assembly: Start by spreading a little Nutella on the serving plate or cake stand. This will glue the first crepe to the bottom so it doesn't slide around. Spread Nutella on the first crepe and place it Nutella-side up on the serving plate. Add a layer of sliced strawberries and then spread on a layer of Cool Whip Frosting. Repeat with remaining crepes and fillings, until cake it complete. Chill for an hour before serving. At time of serving, top with more Cool Whip Frosting, strawberry slices, and drizzled Nutella for garnish.