Nutella Crepe Cake with Chocolate Glaze and Sweetened heavy Cream

Nutella Crepe Cake

Warning: Don’t eat the Nutella! And, you’ll need to stay in that kitchen for at least 3 hours.

You will need:

For the Crepes:

• 2 cups flour
• 1 ½ cups milk
• 1 cup water
• 4 eggs
• 2 teaspoons pure vanilla extract
• 3 tablespoons melted butter for the pan

For the Filling:

• 4 ounces (half package) of cream cheese
• 2 tablespoons of butter
• 1 jar of Nutella
• 1 1/2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons of milk

For the Chocolate Glaze:

• 1 1/4 cups heavy cream
• 1 tablespoon light corn syrup
• Pinch of salt
• 10 ounces semisweet chocolate chips

Directions:

For the Crepes:

• Whisk together the milk, water, eggs, and vanilla extract.
• In a separate large bowl, pour in the flour.
• Pour the milk mixture into the flour and whisk. Combine well.

• Allow the mixture to sit in the fridge for about 30 minutes.
• Melt 3 tablespoons of butter in a small bowl and set it next to your crepe pan – or any pan that looks like this:

• Yes, it’s all scratched up, and it’s 15 years old, and it needs to be replaced, but that will not happen because this pan treats me right.
• Pour a bit of the melted butter into the pan and spread it around.
• Heat over medium heat until just starting to smoke.
• Remove pan from heat and pour about 3 tablespoons batter into pan, swirling to cover bottom.
• Reduce heat to medium-low; return pan to heat.
• Cook, flipping the crepe only once, until edges are golden and center is dry, about a minute per side.
• Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed.

• You should have about 20 to 25 crepes at the end.
• Make sure the crepes are at room temperature before you start to spread the Nutella filling.

For the Filling:

• Cream the butter and cream cheese in a large mixing bowl of a stand mixture.
• Add the nutella, vanilla extract, and milk, and continue to cream.
• Slowly add in the powdered sugar as you continue to cream.
• Scrape down the sides of the bowl.
• Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach that desired spreadable consistency.

• When the crepes have cooled down, grab a tablespoon of the Nutella and cream cheese mixture and spread it on the crepe. Top with another crepe.
• Continue layering with Nutella and crepes, and ending with a crepe on top – do not spread the filling on the top crepe.
• Refrigerate until firm, about 20 minutes.
• In the meantime, prepare the chocolate glaze.

Sweetened Heavy Cream 

2 cups heavy cream

1/2 cup confectionary sugar

mix sugar and cream and chill 

For the Chocolate Glaze:

• Bring cream, corn syrup, and salt to a boil in a medium-heavy saucepan over medium-high heat.
• Remove from heat.
• Add chocolate chips; swirl pan to cover completely with cream.
• Let stand about 5 minutes then stir until smooth.
• Let cool completely.
• Spoon the glaze, a little bit at a time, on top of the cake, spreading to edges.
• Spread remaining glaze around sides of cake, coating completely.
• Refrigerate until glaze is firm and set, about 20 minutes.
• Garnish with toasted hazelnuts Chocolate glaze and sweetened heavy cream