Nutella Mille Crêpes Cake

We loved the Mille Crêpes Cake that I made for my hubby's birthday last year. For Father's Day, I decided to make an exact cake but with slight variation since I love nutella so much. So here's presenting my Nutella Mille Crêpes Cake!

I did not use pastry cream this time. Instead, I used nutella to spread on a crêpe layer, followed by whipped cream on another crêpe layer. This process is repeated until all my 20 crêpes have been used up.

Verdit : A delectable and wonderful dessert!

Here's wishing all daddies a very Happy Father's Day!!

Nutella Mille Crêpes Cake

makes about a 8" cake

For the Crêpe Batter
recipe for the crêpe batter is adapted from A Baked Creation

Ingredients:
6 tbspn butter
3 cups milk
6 eggs
1 1/2 cups flour  (I increased to 300g flour as I find the batter a little watery)
7 tbspn sugar
A pinch salt

Method:

1. Make the crêpe batter the day before. (If not making the crêpe batter the day before, leave the batter to stand for at least 1 hour in the fridge. This will allow the bubbles to subside so that the crêpes will be less likely to tear during cooking.)

Making the Crêpe batter:
2. In a small pan, cook the butter until brown. Set it aside.

3. In a small pot, heat the milk until it starts steaming and then set it aside to cool for 10 minutes.

4. On medium-low speed with your mixer, beat together the eggs, flour, sugar, and salt. Slowly add the hot milk and browned butter to the mixture.

5. Pour the batter into a container, cover and refrigerate overnight.

(Can also melt the butter and then blend with all other crêpe batter ingredients in a blender until smooth. Strain batter over a sieve if lumpy. Keep in a covered container and refrigerate overnight.) 

Cooking the Crêpe:
6. The next day, bring the batter to room temperature.
7. Place a nonstick 8-inch pan over medium heat. Swab the surface with the oil, then add about 2-3 tablespoons of 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 crêpe. Cook on the other side for no longer than 5-10 seconds.

9. Carefully flip the crêpe onto a baking sheet lined with parchment. Repeat until you have 20 crêpes.

For the Cream
Ingredients:
Nutella
400ml dairy whipping cream, chilled
2 tbspn sugar

Method:

1. Whisk the whipping cream and sugar until firm peaks form.

Assembly
1. To assemble, lay a crêpe on a plate. Pipe or use an icing spatula to completely cover the crêpe with a layer of whipped cream. (The cream should be about the thickness of the crêpe. If you make the layer too thin, there won't be enough cream in the cake. If you make it too thick, the cake won't hold its shape when you go to cut it. There should be cream, so don’t worry about running out, but don’t try to use it all.)

2. Cover the cream layer with a crêpe and spread a layer of nutella.
3. Cover the nutella layer with a crêpe and repeat to make a stack of 20, with the best-looking crêpe on top. (If you find it difficult to spread the nutella, you can heat up the nutella in the microwave for about 10 seconds. Allow to cool before spreading.)

4. Chill for at least 2 hours. (I left it in the fridge overnight in a cake box to allow the moisture from the cream and nutella to redistribute into the crêpes)

19. Set it out for 30 minutes in room temperature before serving.

Additional Notes:

- It is easier with a heavy bottomed non-stick pan. The heavy bottom helps distribute the heat evenly, preventing the center from burning, and the non-stick coating will make cooking easier while cutting down on the oil needed.

- Temperature of the pan is very important. If the pan is too hot, the crêpe batter will be cooked before you have a chance to swirl it around. If it’s too cold, the crêpe will have a tendency to stick to the pan unless you are using a non-stick pan).

- Oil or butter the pan, then use a paper towel to wipe out extra oil/butter. The surface of the pan pan be slick but there should not be pools of oil/butter.

- To ensure that every crêpe is the same size and thickness, measure out the crêpe batter in a small liquid measuring cup and use the same amount every time.

- It's alright if you do not get 20 good looking crêpes. As long as you have 1 perfect crêpe (for the top) your cake will look gorgeuos!

This post is linked to – Little Thumbs Up June 2015 (Cream) – organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Diana from The Domestic Goddess Wannabe.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.