Raspberry Nutella Crêpe Cake


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

Servings
For 15 pieces


Nutritional Information

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


Ingredients

  • Batter
  • 4 eggs
  • 200 g white flour
  • 4 dl milk
  • 0.5 tsp. salt
  • 50 g butter, liquid
  • Crepes
  • clarified butter to fry
  • Assembly
  • 150 g raspberry jam
  • 1 dl full fat cream, whipped until virtually stiff
  • 200 g Nutella

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Instructions

  • Batter

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

    Heat a little oil in a small, non-stick frying pan (approx. 20 cm Ø). 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.
  • Assembly

    Combine the 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 crêpes, finish with a crêpe. Cover and refrigerate for at least 1 hr.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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