Layered high with whatever filling your heart so chooses, be it creamy mushrooms and onions or thinly sliced apricots and whipped mascarpone {you should be taking notes people…), this towering beauty is fairly simple to make, despite the often-finnicky process of making crepes yourself. Between the dough I layer silky homemade whipped cream that has been tinted ever so slightly with Frangelico and everyone’s favorite spread: Nutella.
Be sure to purchase high-quality everything, but especially hazelnuts. They are pricy but your squirrely-senses will immediately detect when and if you have shelled out.
Lastly, there are some food stores (mainly Russian ones) that sell crepes (otherwise known as naliskniki) by the pound. If you want to take another shortcut, please feel free. I won’t tell. 
Hazelnut Crêpe Cake
- Total Time: 40 minutes
- Yield: Serves 8-10 1x
- Diet: Omnivore
Description
Decadent crêpes layered with Nutella-Frangelico cream. A surprisingly easy showstopper dessert.
Ingredients
- 6 tbsp unsalted butter
- 2 1/3 cups (591 ml) whole milk
- 6 large eggs
- 1 1/2 cups (355 ml) all purpose flour
- 1/8 tsp salt
- 1/2 cups (118 ml) granulated sugar
- extra melted butter
- 3 cups (710 ml) heavy cream
- 1 cups (237 ml) Nutella or your favorite chocolate hazelnut spread
- 1 cups (237 ml) chopped hazelnuts
- 1/4 cup (59 ml) frangelico liquor
Instructions
- Allow the melted butter to come to room temperature.
- In a blender, combine all liquid ingredients for the crepes and blend until smooth.
- Add dry ingredients and blend again.
- Let the crepe batter rest in the fridge for 1 hour.
- Whisk 3 cups of heavy cream until stiff peaks form.
- Fold in Nutella, a few tablespoons at a time.
- Preheat a 9-inch non-stick skillet or crepe pan to medium heat.
- Use a pastry brush to coat the pan with butter.
- Add 1/4 cup of batter and tilt the pan to cover the surface.
- Cook for 2-3 minutes per side and flip.
- Continue cooking crepes until all batter is used.
- Let the crepes cool completely.
- Place the first crepe on a plate.
- Smear with a little cream.
- Every 3-4 layers, lightly brush with Frangelico butter.
- Smear more cream and sprinkle a tablespoon of chopped hazelnuts.
- Repeat layering process.
- Smooth the top with an offset spatula.
- Sprinkle with more nuts and drizzle with melted dark chocolate (optional).
- Let it sit overnight (optional).
Notes
- For a richer flavor, toast the hazelnuts before chopping them.
- If you don’t have Frangelico, a hazelnut liqueur or even a teaspoon of hazelnut extract can be substituted.
- To prevent the crêpes from sticking, ensure your pan is adequately hot and lightly buttered before each crêpe.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
How many crêpes do I need for a hazelnut crêpe cake?
Plan on making at least 15 to 20 thin crêpes for a good layered effect. The thinner you make each one, the more layers you get and the better the cake looks when sliced.
Can I make the crêpes in advance?
Yes, crêpes can be made a day ahead and stored in the fridge, stacked between sheets of parchment paper. Bring them to room temperature before assembling so they are pliable.
What kind of filling works best between the crêpe layers?
A hazelnut pastry cream or hazelnut chocolate spread layered thinly between each crêpe is traditional. Keep the filling layer thin so the cake holds its shape when you cut into it.
