Crepe Cake with Nutella

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!

Crepe Cake with Nutella
Who doesn’t love Nutella?

Crepe Cake with Nutella
Heavy cream for the pastry cream.

Crepe Cake with Nutella
Sliced strawberries.

Crepe Cake with Nutella
Beautiful, beautiful pastry cream.

Crepe Cake with Nutella
The layering begins.

Crepe Cake with NutellaCrepe Cake with Nutella
You wish you had a piece right now!

Crepe Cake with Nutella
Prep time: 
Cook time: 
Total time: 
Serves: 15-18 slices
For the Crepes:
  • 6 tablespoons butter
  • 3 cups milk
  • 6 eggs
  • 1½ cups all-purpose flour
  • 7 tbsp. sugar
  • Pinch salt
  • vegetable oil
For the Vanilla Pastry Cream:
  • 2 cups milk
  • 1 tbsp. vanilla extract
  • 6 egg yolks
  • ½ cup sugar
  • ⅓ cup cornstarch, sifted
  • 3½ tbsp. butter
To Assemble the Cake:
  • 2 cups heavy cream
  • 1 tablespoon sugar
  • 3 tablespoons Kirsch (optional)
  • icing sugar (optional)
  • Nutella
For the Crepes:
  1. The day before serving the cake, make the crepe batter and the pastry cream.
  2. For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside.
  3. In another small pan, heat the milk until steaming; allow to cool for 10 minutes.
  4. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt.
  5. 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.
  6. To make the crepes, bring the batter to room temperature.
  7. 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.
  8. 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.
  9. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
For the Pastry Cream
  1. Bring the milk to a boil.
  2. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes.
  3. 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.
  4. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch.
  5. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes.
  6. 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.
  7. Stir in the butter. When completely cool, cover and refrigerate.
To Assemble the Cake:
  1. 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.
  2. 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.
  3. Dust with confectioners’ sugar. Slice like a cake.
Adapted From


3 Responses

  1. grace says:

    darn right, i wish i had a piece. i wish i had the whole cake! :)

  2. Connor says:

    Nutella is the bestest thing ever!

  3. pete Sherburne says:

    I can’t find that brand of whipping cream anywhere. It just disappeared several years ago

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