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NUTELLA CUSTARD CREPE CAKE RECIPE (MILLE CREPES)

 NUTELLA CUSTARD CREPE CAKE RECIPE (MILLE CREPES)

NUTELLA CUSTARD CREPE CAKE RECIPE (MILLE CREPES)

After debating about what filling we should put in the cake, we decided to go with custard and nutella. Custard because we love creamy, rich texture. And Nutella, well, because it's Nutella! There should be no justification for Nutella. We'd put that thing on everything if we could!

Making this crepe cake is quite simple, although you do need some patience. I mean, making about 20 crepes for this cake didn't take 2 minutes. You just gotta keep in mind your end goal and motivate yourself with some pictures of this crepe cake if you have to. But spending an hour flipping crepes was definitely worth it because what we ended up with is this ridiculously yummy masterpiece.

It's also important that you let the crepe cake chill in the fridge for at least an hour for it to settle. Otherwise it won't stick together as much, so be patient! I know you can't wait to get your hands on them Nutella goodness.

That's today's recipe, we left the summary for ingredients and cooking instructions below. And feel free to comment below if you have any questions or want to share with us your version of the crepe cake. We hope you enjoy the recipe and as usual, happy eating!

Ingredients

Crepes

  • 1 cup of all-purpose flour
  • 2 whole eggs
  • 1/2 cup of milk
  • 1/2 cup of water (add more if too thick)
  • 2 tbsp unsalted butter
  • 2 tbsp of granulated sugar

Vanilla and Nutella Custards

  • 2 cups of milk
  • 2 tbsp of cornstarch
  • 1 tbsp of maple syrup
  • 2 whole eggs
  • 1/2 tsp of vanilla extract
  • 5 tablespoons of Nutella


Directions

Crepes

In a mixing bowl, combine the all-purpose flour and eggs. Mix until well combined. Add the milk, water, unsalted butter, and sugar to the mixture and mix well. Pass batter through a strainer to make it smoother.

Grease pan with oil (we used a pan with a bottom of 15 cm in diameter). Heat pan at medium to medium high heat. Place a little less than 1/4 cup of crepe batter on the pan and lift it while making a swirling motion to spread the batter into a circular, crepe-like form. Be sure to do this quickly, otherwise the batter will cook and would not flow to form a circle.

Cook each side for about 1 to 2 minutes or until edges are crispy.

Vanilla and Nutella Custards

In a saucepan, combine the flour, cornstarch and sugar. Cook over medium heat, whisking occasionally, until bubbles appear around the edges. Remove from heat.

In a separate bowl, lightly whisk the eggs. Add the milk mixture into the eggs in a slow stream and while constantly whisking the eggs. This is important in order to not cook the eggs.

Once the milk mixture is combined with the eggs, put the whole mixture back into the saucepan and cook over medium heat while constantly whisking until it reaches thicker consistency. Add in the vanilla and mix well.

Separate the custard in two. Mix half of the custard with vanilla extract to make the vanilla custard and the other half with 5 tablespoons of Nutella to make the Nutella custard

To make the crepe cake

Place one layer of crepe on a plate and spread the vanilla custard evenly. Place another layer of crepe on top of it and spread the Nutella custard evenly. Repeat these steps with the rest of the crepes, alternating each layer with the vanilla and Nutella custards.

Once all the crepes are stacked, let the crepe cake chill in the fridge for at least one hour to settle. Serve with toppings of your choice.

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