Rich chocolate-hazelnut flavor from the Nutella filling.
Soft, delicate crepes create a light yet indulgent texture.
No baking required, only simple stovetop cooking.
Perfect for birthdays, holidays, or dinner parties.
Easy to customize with different toppings or fillings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour eggs milk water granulated sugar unsalted butter, melted vanilla extract salt
Nutella heavy whipping cream powdered sugar
chopped hazelnuts (optional) powdered sugar for dusting
Directions
In a large bowl, whisk together the flour, eggs, milk, water, sugar, melted butter, vanilla extract, and salt until a smooth batter forms.
Let the batter rest for about 15–20 minutes to allow the flour to fully hydrate.
Heat a nonstick skillet over medium heat and lightly grease it with butter.
Pour a small amount of batter into the pan, swirling it quickly to form a thin crepe.
Cook the crepe for about 1 minute until the edges lift easily, then flip and cook the other side for about 30 seconds.
Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes and allowing them to cool completely.
In a bowl, whip the heavy cream with powdered sugar until soft peaks form.
Gently fold Nutella into the whipped cream until smooth and fluffy.
Place one crepe on a serving plate and spread a thin layer of the Nutella cream over it. Repeat the layering process with the remaining crepes and filling.
Finish the cake by spreading a final layer of cream on top and garnish with chopped hazelnuts or a light dusting of powdered sugar.
Servings and timing
Servings: 10 servings
Prep time: 25 minutes Cook time: 20 minutes Chill time: 1 hour Total time: about 1 hour 45 minutes
Variations
For a richer chocolate flavor, drizzle melted chocolate between some layers. You can add sliced bananas or strawberries between the crepes for a fruity variation. Another option is to mix mascarpone cheese into the Nutella cream for a thicker, more luxurious filling. A chocolate ganache topping can also be poured over the finished cake for extra indulgence.
Storage/Reheating
Store Nutella Crepe Cake in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. Chilling helps the layers set and makes slicing easier.
This dessert is typically served chilled or slightly softened at room temperature and does not require reheating. Freezing is not recommended because the crepe layers and cream filling may change texture when thawed.
FAQs
What is a crepe cake?
A crepe cake is a layered dessert made by stacking thin crepes with cream or filling between each layer.
How many crepes are usually in a crepe cake?
Most crepe cakes contain between 15 and 25 crepes depending on the thickness of the layers.
Can I make the crepes ahead of time?
Yes, crepes can be made a day in advance and stored in the refrigerator until ready to assemble.
Why should the batter rest before cooking?
Resting allows the flour to fully absorb the liquid, which results in smoother and more tender crepes.
Can I use store-bought crepes?
Yes, store-bought crepes can be used to save time, though homemade crepes usually taste better.
How do I keep the crepes from sticking?
Use a good nonstick pan and lightly grease it with butter before cooking each crepe.
Can I add fruit to the cake?
Yes, sliced bananas, strawberries, or raspberries work well between the layers.
Why should the cake chill before serving?
Chilling helps the layers firm up, making the cake easier to slice neatly.
Can I use a different spread instead of Nutella?
Yes, chocolate spread, peanut butter spread, or cookie butter can be used.
How do I get clean slices when serving?
Use a sharp knife and wipe it clean between slices for the neatest presentation.
Conclusion
Nutella Crepe Cake is a visually impressive dessert that combines delicate crepes with a luscious chocolate-hazelnut cream filling. Its elegant layers and rich flavor make it perfect for celebrations or whenever you want to create a memorable homemade dessert. With simple ingredients and a little patience, this cake becomes a truly special treat that everyone will enjoy.
Nutella Crepe Cake is an elegant no-bake layered dessert made with delicate homemade crepes and a rich, fluffy Nutella whipped cream filling. This chocolate-hazelnut crepe cake is light, creamy, and perfect for birthdays, holidays, or special occasions when you want an impressive yet simple dessert.
Author:Catherine
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:1 hour 45 minutes
Yield:10 servings
Category:Dessert
Method:Stovetop
Cuisine:French-Inspired
Diet:Vegetarian
Ingredients
For the Crepes
1 ½ cups all-purpose flour
3 eggs
1 ½ cups milk
½ cup water
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
For the Nutella Cream
1 cup Nutella
1 cup heavy whipping cream
3 tablespoons powdered sugar
For Garnish
¼ cup chopped hazelnuts (optional)
Powdered sugar for dusting
Instructions
In a large bowl, whisk together the flour, eggs, milk, water, sugar, melted butter, vanilla extract, and salt until a smooth batter forms.
Let the batter rest for 15–20 minutes to allow the flour to hydrate.
Heat a nonstick skillet over medium heat and lightly grease it with butter.
Pour a small amount of batter into the pan and swirl quickly to form a thin crepe.
Cook for about 1 minute until the edges lift easily, then flip and cook the other side for about 30 seconds.
Transfer the crepe to a plate and repeat with the remaining batter. Stack the crepes and allow them to cool completely.
In a bowl, whip the heavy cream with powdered sugar until soft peaks form.
Gently fold the Nutella into the whipped cream until smooth and fluffy.
Place one crepe on a serving plate and spread a thin layer of Nutella cream over it.
Continue layering crepes and cream until all crepes are used.
Spread a final layer of cream on top of the cake.
Garnish with chopped hazelnuts and a dusting of powdered sugar.
Refrigerate the cake for about 1 hour before slicing and serving
Notes
Use a thin, evenly cooked crepe for the best layered texture.Chill the cake before serving so the layers hold together when sliced.A crepe cake usually contains 15–20 crepes depending on thickness.Add sliced bananas or strawberries between layers for a fruity variation.
