Raspberry crêpe & Nutella cake

Total time: 1hr 50m
Preparation Time: 40m

For 15 piece

Nutritional Information

Contains 239 Kcal, 5g Protein, 24g Carbohydrates, 13g Fat


  • Batter
  • 4 eggs
  • 200 g white flour
  • 4 dl milk
  • 0.5 tsp salt
  • 50 g butter, melted
  • Crêpes
  • clarified butter for frying
  • To layer
  • 150 g raspberry jam
  • 1 dl full cream, whipped until virtually stiff
  • 200 g Nutella

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  • Batter

    Place the flour, eggs, milk, butter and salt in a measuring jug. Puree with a handheld blender. Cover the batter and leave to stand for approx. 10 mins.
  • Crêpes

    Heat a little oil in a small, non-stick frying pan (approx. 20 cm in diameter). Pour enough batter into the pan to thinly cover the base, reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking and allow to cool. Cook 14 more crêpes with the remaining batter.
  • To layer

    Combine the whipped cream and jam. Place 1 crêpe on a platter and cover with a little raspberry cream. Spread a little Nutella over the top, repeat the process with the remaining ingredients, finish with a crêpe. Cover and refrigerate for at least 1 hr.

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