Strawberry Nutella Crepe Cake
I have been dying to make a crepe cake forever. But I’ve just been way too lazy to actually go through with it. So I came up with a sort of cheat version that is really easy to make. And as an added bonus, my lazy version is really light and fluffy– perfect for spring and summer time! It’s the perfect delicate and light treat to end a meal or for a special celebration– something a little different than the typical run-of-the-mill cake.
Here’s a breakdown of the components:
Crepes. Now I know I promised you a lazy, easy recipe. And, comparatively speaking, this recipe IS easy. But there’s no way around making crepes for a crepe cake. So…. you’ll just have to buck up and do this part. It’s the most time consuming part of the process, but well worth it. And the rest of the recipe is absolutely easy peasy, no work stuff…
Cool Whip Frosting. Because I know you’ll ask, you can use regular Cool Whip or homemade whipped cream. But you won’t have as sturdy of a cake which will make slicing difficult. Cool Whip Frosting can be found in most grocers right beside the Cool Whip (in slightly smaller tubs). It has a thicker consistency which is better for filling the layers of this cake than just regular Cool Whip or whipped cream.
Strawberries. Or any kind of berries really. But being able to slice strawberries into flat pieces makes cutting the cake a lot easier.
Nutella. Biscoff would be good too.
Basically, all you’re doing is layering these ingredients. So easy, right?!
A few structural notes…
I had some concerns about how this recipe would hold up to slicing, and so I actually bought enough ingredients and made a double batch of crepes so that I could make two cakes (just in case one failed miserably, I wanted to be able to make revisions same day).
I’m so glad I did! The cake that I photographed is actually the first cake I made. And while it’s pretty enough (which is why I chose not to go through the effort of a second photo shoot– sorry. Blame it on the pregnancy!), it had some major issues during slicing. Here’s what I learned in the making of the second cake, which held up beautifully when I cut it…
- Don’t be too liberal with the Cool Whip frosting in between each layer. Treat it like frosting and not Cool Whip or whipped cream. As you can see, I really slathered it on there. That was my biggest mistake. I should have used about half of what I used in between each layer.
- Instead of piling all the strawberries on top, place them in an even layer with the Cool Whip Frosting and Nutella in between each crepe. It’s impossible to slice otherwise. You can still pile a few on top for the sake of making it look pretty, but definitely make sure they are in the layers of the cake as well to provide support.
- Using plenty of Nutella in the middle layers is great. It acts as a glue!
- Chill for an hour before serving. Add the garnish strawberries on top just before serving.
For the Crepes:
- 2 eggs
- 2/3 cup milk + a little extra for thinning the batter
- 2 tablespoons melted butter or coconut oil
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- nonstick cooking spray
For the Filling:
- 10 ounces Cool Whip Frosting (any flavor)
- 2 cups sliced strawberries
- 1 cup Nutella
For the Crepes:
Whisk together all of the ingredients until a smooth batter forms.
Heat an omelette pan* over medium heat for a minute (you'll use your first crepe as a gauge to tell whether this heat is too hot or too cool for your pan).
Lightly spray the pan with the nonstick cooking spray.
Use a tablespoon* to scoop the batter into the pan. Lift the pan by the handle, and rotate your wrist so the batter spreads into a thin circle. If your batter doesn't spread easily when you rotate the pan by the second crepe, add a tablespoon or two of milk to thin the batter a little further.
Place back on the heat to cook until the top of the crepe looks dry**. Run a small rubber spatula under the edges of the crepe to gently loosen it from the pan. Slide it out on to a plate to cool.
Repeat with all remaining batter, stacking the cooked crepes on top of one another.
Let crepes cool completely.
Start by spreading a little Nutella on the serving plate or cake stand. This will glue the first crepe to the bottom so it doesn't slide around.
Spread Nutella on the first crepe and place it Nutella-side up on the serving plate. Add a layer of sliced strawberries and then spread on a layer of Cool Whip Frosting. Repeat with remaining crepes and fillings, until cake it complete.
Chill for an hour before serving. At time of serving, top with more Cool Whip Frosting, strawberry slices, and drizzled Nutella for garnish.
*This is the size I like. It's the size of a salad plate, and I think it's a good serving. But an authentic crepe is much larger. So if you'd like to go bigger, go for it! However, these instructions are based on my experience making them at this size.
**You can flip the crepe over to cook it on the other side like a pancake if you want. It's not necessary, but I often find that I do out of habit from all of my pancake making experience!