Behold! One of my most delicious creations… the Nutella Crepe Cake! Mind you, I said “most delicious” not most healthy, so keep that in mind before you devour the whole cake.
Here’s what the inside looks like:
I love all of the layers.
And it was deceptively simple once you’ve got the technique of crepe making down. For the crepes, I used Julia Child’s recipe for light crepes (but I used the one from the book, this is just the same recipe that I saw online), at the suggestion of one of my roommates, although I’ve seen several Nutella crepe cakes online lately at Taste Spotting. For some reason, I thought it would be too hard to make, so I just kind of salivated over it for a while and then moved on. As it turns out, crepes really aren’t that difficult to make, and it definitely helped that Julia Child explains exactly what you should do when you’re making them. It helped immensely.
I’ll give you the break down:
- Once you’ve blended all the ingredients together (I used my Ninja - similar to the Magic Bullet), refrigerate the batter for about two hours.
- After it’s been chilled, pour a couple of tablespoons of canola oil into a small bowl or cup and use a pastry brush to coat the pan in oil. Let the pan heat up over medium high heat.
- Meanwhile, scoop out about 1/4 cup of batter (depending on the size of your pan… I’d say mine had a diameter of about 8 inches).
- Once the oil just starts to smoke a little bit, pick up the pan with your right hand off the heating element and pour the batter into the middle of the pan. Quickly turn the pan in all directions to coat the pan with batter.
- Let the crepe cook for about 60 seconds. To turn it, try to loosen the sides with a spatula and then slip the spatula underneath the crepe. If it’s done enough, it should be a little stiff when you try to lift it up. I used my fingers to help flip them since they were fairly large.
- Let it cook for 60 or so more second on the other side and then remove to a plate.
- Continue the process over again, starting with coating the pan with oil.
And voila! You’ve got yourself a crepe. The cake part is pretty obvious… you just spread Nutella in between each layer.
I know it’s been a while since I updated. Like I mentioned in my previous post, my camera was out of commission. As it turns out, it really was dead for good, sadly. Although, I have a new camera that I really like a lot! I got a great deal on it, since Best Buy had a refurbished one of it.
And, here’s a hamster:
In the coming weeks, I’ll post part two of MAKE YO LUNCH ELEGANT and also, get ready for the epic post documenting my Blue Apron Meals experiment (I get my first shipment March 30th).