Hazelnut Crepe Cake

by Feli Chic'Cuisine

An impressive and simply delicious cake, made with layers of crepes filled with Hazelnut cream and drenched in a dark chocolate ganache glaze.


Serves 10

For the crepes:

  • 195g flour

  • 170g unsalted butter, melted

  • 2 1/2 cups milk, room temperature

  • 6 large eggs, room temperature

  • 1 pinch salt

For the Hazelnut Ganache:

  • 560g (2 1/3 cups) heavy (whipping) cream

  • 3 Tbsp, cocoa powder, unsweetened

  • 400g Nutella at room temperature, divided

  • zest of 1 orange (optional



1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt and butter; beat until smooth.

2. Heat a lightly buttered frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Remove to a cutting board lined with parchment paper.



3. Using an electric mixer, chill the mixing bowl and whisk attachment for 10-15 minutes. Pour the cream into the chilled bowl. Sift the cocoa powder into the bowl. Beat the cream on medium-high speed until soft peaks form, about 4 minutes.


4. Prepare a 23 cm (9-inch) pan with the ability to remove the bottom. Line the bottom waxed paper. Place a crepe over the baking sheet. Spread 2 tablespoons of chocolate ganache evenly on the crepe. Top with another crepe. Continue to layer the chocolate ganache and crepes until all crepes are used up. Refrigerate until firm, about 30 minutes to 1 hour.

5. Remove from the pan. Drizzle with the remaining chocolate glaze on top of the cake and let it dripped to the sides. Spread glaze around the sides of the cake and make sure all crepes are covered completely. Refrigerate until glaze is firm, about 30 minutes. Garnish with berry fruits.

“Anybody who believes that the way to a man's heart is through his stomach flunked geography.”Robert Byrne

       ''Sugar and Spice and

           other Things Nice''

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