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To make a delicious Chocolate Hazelnut Crepe Cake, you will need: - 1 cup all-purpose flour - 2 cups milk - 3 large eggs - 2 tablespoons sugar - 1/4 teaspoon salt - 1 tablespoon melted butter (plus more for cooking) - 1 cup chocolate hazelnut spread (like Nutella) - 1 cup heavy cream - 2 tablespoons powdered sugar - 1/2 teaspoon vanilla extract - Chopped hazelnuts for garnish These ingredients form the base of your cake. Each one plays a key role in making this dessert rich and tasty. You can tweak the recipe with these optional ingredients: - Cocoa powder for a more chocolatey flavor - Espresso powder to add depth - Different nuts, like almonds or walnuts, for garnish - Fresh fruits like strawberries or bananas for layers Feel free to get creative! These options can make your cake even more special. To prepare your Chocolate Hazelnut Crepe Cake, gather these tools: - Mixing bowls - Whisk or electric mixer - Non-stick skillet or crepe pan - Spatula for flipping crepes - Measuring cups and spoons - Serving plate for stacking crepes Having the right tools will help you make this cake easily and efficiently. Happy cooking! To start, gather your ingredients. In a mixing bowl, add: - 1 cup all-purpose flour - 2 cups milk - 3 large eggs - 2 tablespoons sugar - 1/4 teaspoon salt - 1 tablespoon melted butter Whisk these together until the batter is smooth. Make sure there are no lumps. Let the batter rest for 30 minutes. This helps the gluten relax. A rested batter will give you soft crepes. Now it's time to cook! Heat a non-stick skillet over medium heat. Add a little butter to coat the surface. Pour in about 1/4 cup of batter. Swirl the pan to cover the bottom evenly. Cook for 1 to 2 minutes. You’ll see the edges lift. The bottom should turn light brown. Flip the crepe and cook for another minute. Repeat this until you use all the batter. Stack the cooked crepes on a plate. Keep them warm as you cook more. For the whipped cream, take a bowl and add: - 1 cup heavy cream - 2 tablespoons powdered sugar - 1/2 teaspoon vanilla extract Using an electric mixer, whip the mixture until you see soft peaks. This means the cream is ready. The whipped cream will add a light texture to the cake. It balances the rich chocolate hazelnut spread. Now you have your crepes and whipped cream ready! Making crepe cake can be fun but tricky. Here are some common mistakes: - Batter Resting: Skipping the resting time can make crepes tough. Always let the batter rest for 30 minutes. - Too Much Heat: Cooking on high heat can burn crepes. Use medium heat for even cooking. - Not Enough Butter: Lack of butter can cause sticking. Always grease the pan lightly before each crepe. Thin crepes are key to a great cake. Here’s how to get them just right: - Batter Consistency: The batter should be thin, like heavy cream. If it’s too thick, add a little milk. - Swirling Technique: Pour the batter into the center of the pan. Quickly swirl to coat the bottom evenly. - Watch for Edges: Cook until the edges lift. This means it’s ready to flip. Assembling your chocolate hazelnut crepe cake is fun. Follow these tips for the best results: - Layering: Use a crepe as the base. Spread a thin layer of chocolate hazelnut spread, then a layer of whipped cream. Repeat this until you stack all crepes. - Finish Strong: End with whipped cream on top. It makes the cake look pretty and inviting. - Chill to Set: Refrigerate the cake for at least an hour. This helps the layers hold together. By following these tips, you will create a stunning cake that tastes as good as it looks! {{image_2}} To make a nut-free version of this cake, swap the chocolate hazelnut spread for chocolate spread made from cocoa. Look for a brand that does not include nuts. You can also use vanilla frosting as a tasty option. This keeps the cake creamy and sweet without nuts. You can play with flavors in this cake. Try adding a layer of raspberry or strawberry jam between the crepes. This adds a fruity touch that pairs well with chocolate. You might also mix in some coffee or espresso powder into the whipped cream for a mocha flavor. A dash of cinnamon can also bring warmth and spice to the dessert. Seasonal fruits can elevate your crepe cake. Use fresh berries like strawberries, blueberries, or raspberries to top the cake. In fall, sliced apples or pears with a sprinkle of cinnamon work well. In summer, try peaches or cherries. Just place the fruit on top or between the layers for a bright, fresh taste. Store leftover chocolate hazelnut crepe cake in an airtight container in the fridge. This keeps it fresh for up to three days. If you have extra whipped cream, store it separately in a small bowl. Make sure to cover it well to avoid drying out. You can freeze crepes for later use. Place parchment paper between each crepe to prevent sticking. Wrap them tightly in plastic wrap, then place them in a freezer bag. They can last up to two months in the freezer. When ready to eat, thaw them in the fridge overnight. After chilling in the fridge, the crepe cake tastes best when served cold. If it seems too firm, let it sit at room temperature for about 10 minutes. This helps soften it for easier slicing. For a nice touch, drizzle more chocolate hazelnut spread on top before serving. Sprinkle extra chopped hazelnuts for a crunchy finish. Yes, you can make crepes ahead of time. Cook the crepes and let them cool completely. Then, stack them with parchment paper in between. Place them in an airtight container. Store in the fridge for up to three days. You can also freeze them. Just separate layers with parchment paper. They can last for up to two months in the freezer. When ready to use, simply thaw and assemble your cake. This crepe cake pairs well with many treats. You can serve it with fresh berries like strawberries or raspberries. Ice cream, especially vanilla or hazelnut, makes a great side. A drizzle of chocolate sauce adds extra sweetness. For a crunchy touch, sprinkle more chopped hazelnuts on top. These sides enhance the cake's rich flavors and create a lovely dessert display. You can easily adjust this recipe for different needs. For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour. To make it dairy-free, substitute almond or oat milk for regular milk. Use a dairy-free chocolate hazelnut spread too. For a vegan version, replace eggs with flax eggs and use coconut cream for whipped cream. These tweaks keep the essence of the cake while meeting dietary needs. To make a great Chocolate Hazelnut Crepe Cake, start with key ingredients and tools. Follow step-by-step instructions for the batter, cooking, and whipped cream. Use tips to avoid mistakes and achieve thin crepes. Explore fun variations with seasonal fruits and nut-free options. Proper storage keeps leftovers fresh. You can even make crepes ahead and customize them. Enjoy your baking journey and the tasty results!

Chocolate Hazelnut Crepe Cake

Indulge in a heavenly Chocolate Hazelnut Crepe Cake that will delight your taste buds! This layered dessert is made with homemade crepes, rich chocolate hazelnut spread, and fluffy whipped cream. Perfect for any occasion, this treat is simple to prepare and will impress everyone at your gathering. Don't miss out on creating this delicious masterpiece—click through for the full recipe and tips! #ChocolateHazelnut #CrepeCake #DessertLovers #BakingRecipes
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Ingredients
  

1 cup all-purpose flour

2 cups milk

3 large eggs

2 tablespoons sugar

1/4 teaspoon salt

1 tablespoon melted butter (plus more for cooking)

1 cup chocolate hazelnut spread (like Nutella)

1 cup heavy cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Chopped hazelnuts for garnish

Instructions
 

Prepare the Crepe Batter: In a mixing bowl, whisk together the flour, milk, eggs, sugar, and salt until smooth. Stir in the melted butter. Let the batter rest for 30 minutes to allow the gluten to relax.

    Cook the Crepes: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour in about 1/4 cup of crepe batter, swirling the pan to evenly coat the bottom. Cook for 1-2 minutes until the edges lift and the bottom is lightly browned. Flip and cook for an additional minute. Repeat until all batter is used, stacking the cooked crepes on a plate.

      Prepare the Whipped Cream: In a bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip until soft peaks form.

        Assemble the Crepe Cake: Place one crepe on a serving plate. Spread a layer of chocolate hazelnut spread over the crepe, then add a thin layer of whipped cream. Place another crepe on top and repeat the process until all crepes are stacked, finishing with a thin layer of whipped cream on top.

          Chill and Garnish: Refrigerate the cake for at least 1 hour to set. Before serving, garnish the top with chopped hazelnuts for an added crunch.

            - Prep Time: 30 minutes | Total Time: 2 hours (including chilling) | Servings: 8 slices

              Presentation Tips: Slice the cake into wedges and serve on individual plates. Drizzle extra chocolate hazelnut spread over the slices and sprinkle with more chopped hazelnuts for an appealing finish.