Nutella Crepe Cake – Foodbeast

Could I have found a better recipe to introduce myself with to the Foodbeast crowd? Maybe. But, since this was on hubz mind, and hubz is priority, I am going to show you how you can take that jar of Nutella and do a lot more with it than just spooning it out of the jar and into your mouth. Although, that probably is the best way to eat Nutella.

Before I go on with the recipe of the deliciousness seen above, let me tell you a bit about this cake. I live with a man that is obsessed with chocolate, and all things pertaining to it – so obsessed in fact, that he gets up in the middle of the night sometimes to eat it. As God as my witness, and the jar of Nutella, I have caught him on numerous occasions eating Nutella by the spoonful at 3 a.m. He says he doesn’t remember. That’s the scary part.

But the fun part is that he’s got a wifey that can cook up a whole lot of goodness with this amazing spreadable yumminess!

Evidence:

Mini Nutella Chesecakes

and here:

Crepes filled with Nutella, Whipped Cream, and Bananas

And below. Thanks.

Nutella Crepe Cake

Warning: If you are going to attempt this, please find a babysitter (if you have little ones), go to the bathroom beforehand, and don’t eat the Nutella! And, you’ll need to stay in that kitchen for at least 3 hours.

You will need:

For the Crepes:

2 cups flour
1 ½ cups milk
1 cup water
4 eggs
2 teaspoons pure vanilla extract
3 tablespoons melted butter for the pan

For the Filling:

4 ounces (half package) of cream cheese
2 tablespoons of butter
1 jar of Nutella
1 1/2 cups powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons of milk

For the Chocolate Glaze:

1 1/4 cups heavy cream
1 tablespoon light corn syrup
Pinch of salt
10 ounces semisweet chocolate chips

Directions:

For the Crepes:

Whisk together the milk, water, eggs, and vanilla extract.
In a separate large bowl, pour in the flour.
Pour the milk mixture into the flour and whisk. Combine well.

Allow the mixture to sit in the fridge for about 30 minutes.
Melt 3 tablespoons of butter in a small bowl and set it next to your crepe pan – or any pan that looks like this:

Yes, it’s all scratched up, and it’s 15 years old, and it needs to be replaced, but that will not happen because this pan treats me right.
Pour a bit of the melted butter into the pan and spread it around.
Heat over medium heat until just starting to smoke.
Remove pan from heat and pour about 3 tablespoons batter into pan, swirling to cover bottom.
Reduce heat to medium-low; return pan to heat.
Cook, flipping the crepe only once, until edges are golden and center is dry, about a minute per side.
Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed.

You should have about 20 to 25 crepes at the end.
Make sure the crepes are at room temperature before you start to spread the Nutella filling.

For the Filling:

Cream the butter and cream cheese in a large mixing bowl of a stand mixture.
Add the nutella, vanilla extract, and milk, and continue to cream.
Slowly add in the powdered sugar as you continue to cream.
Scrape down the sides of the bowl.
Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach that desired spreadable consistency.

When the crepes have cooled down, grab a tablespoon of the Nutella and cream cheese mixture and spread it on the crepe. Top with another crepe.
Continue layering with Nutella and crepes, and ending with a crepe on top – do not spread the filling on the top crepe.
Refrigerate until firm, about 20 minutes.
In the meantime, prepare the chocolate glaze.

For the Chocolate Glaze:

Bring cream, corn syrup, and salt to a boil in a medium-heavy saucepan over medium-high heat.
Remove from heat.
Add chocolate chips; swirl pan to cover completely with cream.
Let stand about 5 minutes then stir until smooth.
Let cool completely.
Spoon the glaze, a little bit at a time, on top of the cake, spreading to edges.
Spread remaining glaze around sides of cake, coating completely.
Refrigerate until glaze is firm and set, about 20 minutes.
Garnish with toasted hazelnuts.

Na Zdravje! (To Your Health!)

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