Crepe cakes have a longstanding tradition in French patisseries--and are a great reason to try your hand at making crepes. Do not skip the resting step for the batter, as it ensures that the crepes will have the desired texture after cooking. Here, the crepes are stacked and filled with Nutella (or you can substitute your own favorite nougat spread), then sprinkled with powdered sugar and heated under the broiler briefly (watch carefully!), just to warm the Nutella.
- 3 eggs
- 250 grams flour
- 0.5 liters milk
- 40 grams butter
- 60 grams sugar
- vanilla extract
- 2 tablespoons port wine
- powdered sugar
- cocoa powder
- Using a deep bowl, add flour, sugar, vanilla, salt, wine and milk.
- Beat the mixture until smooth and creamy without any lumps
- In a separate bowl, beat the eggs then add to the batter; mix well and add melted butter.
- Cover and leave to rest for about 30 minutes in the refrigerator.
- Heat a nonstick crepe pan, frying pan or skillet. Melt a small amount of butter. Once the pan is hot, pour in a small ladleful of batter into the center, enough to cover the base of the pan. Turn or rotate the pan by hand to ensure the batter spreads to the edges of the pan.
- Leave to cook for 1 minute, shaking the pan occasionally to prevent the pancake from sticking. As soon as it turns golden brown, flip the pancake over and cook the other side.
- Once ready, remove from pan and slide on to a plate.
- Repeat the cooking steps for the rest of the batter and carefully place each crepe one on top of the other.
- On an ovenproof serving dish, pile the crepes, with a spreading of Nutella in between, one on top of the other.
- On the last layer, sprinkle with powdered sugar and place under the grill for a few minutes.
- Spread the top layer with a little chocolate and sprinkle with powdered sugar and cocoa powder. Serve warm.
PER SERVING *
|Calories320Calories from Fat100|
|% DAILY VALUE*|
|Calories from Fat100|
|% DAILY VALUE*|