Soon, I will post an older recipe where Kramer and I made our first crepe cake. This was our second attempt, and we added a little something special by adding Nutella on every third layer. It was such a good idea! We threw some strawberries ontop and took it to a party at my mom’s house where everyone was amazed at our cake. Definitely try this out if you’re looking to impress a few people. Recipe after the jump!
Who doesn’t love Nutella?
Heavy cream for the pastry cream.
Beautiful, beautiful pastry cream.
The layering begins.
You wish you had a piece right now!
- 6 tablespoons butter
- 3 cups milk
- 6 eggs
- 1½ cups all-purpose flour
- 7 tbsp. sugar
- Pinch salt
- vegetable oil
- 2 cups milk
- 1 tbsp. vanilla extract
- 6 egg yolks
- ½ cup sugar
- ⅓ cup cornstarch, sifted
- 3½ tbsp. butter
- 2 cups heavy cream
- 1 tablespoon sugar
- 3 tablespoons Kirsch (optional)
- icing sugar (optional)
- The day before serving the cake, make the crepe batter and the pastry cream.
- For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside.
- In another small pan, heat the milk until steaming; allow to cool for 10 minutes.
- In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt.
- Slowly add the hot milk and browned butter. Pour into a container with a spout (I just used a tupperware container), cover and refrigerate overnight.
- To make the crepes, bring the batter to room temperature.
- Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface.
- Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds.
- Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
- Bring the milk to a boil.
- Turn off the heat and stir in the vanilla extract then set aside for 10 minutes.
- Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
- In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch.
- Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes.
- Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer.
- Stir in the butter. When completely cool, cover and refrigerate.
- Whip the heavy cream with the tablespoon sugar and the Kirsch (optional). It won’t hold stiff peaks but that’s okay. Fold it into the pastry cream.
- Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about ¼ cup). Cover with a crepe, repeat, but on the third layer, add Nutella. Continue layering two layers of pastry cream and one layer of nutella to make a stack of 20 or more, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving.
- Dust with confectioners’ sugar. Slice like a cake.