Let’s all take a moment of silence for the fact that I haven’t had an oven in over two months now (brief pause to try and comprehend my grief). Ok, now that we got that over with, let’s talk about how I’m trying to get over this awful situation.
Two words: crepe cake. Crepes are delicate, paper thin French pancakes that are usually filled and folded. Instead of folding these, we smear them with frosting to form a “cake” so to speak.
Over thirty layers of these delicate little pancakes are layered with Nutella ganache, and then dark chocolate is poured over the whole thing, finally getting topped with toasted hazelnuts.
Please try and tell me that the chocolate ganache slowly dripping down those crepes isn’t the sexiest thing you’ve ever seen. Ok, let’s start.
Combine flour, milk, water, eggs, and melted butter in a blender, and blend for 10 seconds until smooth.
Pour the batter into a liquid measuring cup, it’ll make it very easy to pour, and pop in the fridge for an hour to get rid of the bubbles. While we wait, let’s make the Nutella ganache. Oh yeah, you read that right, nutella. ganache.
Microwave the jar for 30 seconds, or until the Nutella easily pours out into your awaiting bowl, or mouth.
Add in some heavy cream and stir until you have a gorgeous, glossy ganache. Try a spoonful or two just to make sure it meets your standards. All good? Let’s proceed.
Set up your crepe making station with a pastry brush, melted butter, and your crepe batter. Set a pan over medium heat and brush with the melted butter.
Pour in about an ounce of batter (think a shot glass full), and swirl around the pan until you have a pancake shaped crepe.
Let cook for about 30 seconds on that side, and then flip to the other side for 10 seconds. Pile up on a plate while you make the rest.
I made a video for you guys to explain the process, since I know making 30 crepes can be a little daunting… Just a disclaimer, I took the video with one hand and cooked with the other, so it’s a little shaky. It’s my first cooking video, so one step closer to Food Network!
Ok anyways, put a crepe on your serving platter, and dollop a bit of the ganache on it. Smooth it out using a spatula or butter knife, and repeat with the rest of the layers until you get a stunning stack of chocolate covered crepes like so:
Be really careful to not frost while the crepes are still warm; the ganache will melt and the stack will start to look like the leaning tower of pisa! If this happens, just stick the cake in the freezer for a few minutes and continue on.
Also, in hindsight I probably would have frosted the top layer of the cake, but I’m just finding an excuse to get an extra layer of Nutella in there…
Now, melt a little dark chocolate and cream together, and get ready to seductively pour over the crepes.
Oh sweet Jesus. That’s the money shot right there; warm dark chocolate cascading over these lacy layers of Nutella drenched crepes. Heaven.
And if you thought it couldn’t get any better, you my friend were wrong. We toast up some hazelnuts in a hot pan until fragrant, and scatter over the cake.
What’s that? You want to see the inside??
Oh. My. God. Seriously look at those layers.
Here’s a bite since I know you’re dying for a taste. This is the perfect cake for a birthday or celebration since it looks oh-so-impressive, but it’s waaaaaaaay easier than anyone would expect!
I’m hoping that this crepe cake gets featured on Buns in My Oven’s What’s Cookin’ Wendnesday, so head on over next Wednesday to see if she posts my recipe!! I feel like if anyone could empathize with my no-oven situation, it would be Karly. She posts the best baked goods ever; as soon as I move into my apartment I’m gonna make her Salted Caramel Brown Butter Cookie Cups. Droooooool!
Crepes (makes 30 using an 8″ pan) recipe from here
- 1 cup flour
- 3/4 cup milk
- 1/2 cup water
- 3 T melted butter
- 2 eggs
- Combine everything into a blender, and pulse for 10 seconds, or until smooth.
- Pour into a measuring cup and let set in the fridge for an hour, so the bubbles can subside.
- Heat a non-stick pan to medium heat and melt a little butter into a dish. Dip your pastry brush into the butter, and swirl around the pan.
- Pour an ounce of batter into the pan and swirl until the pan is coated. Flip after 30 seconds, and then let the other side cook for 10 seconds.
- Remove to a plate while you make the rest.
Nutella Ganache (makes 2 1/4 cups)
- 1 12 ounce jar Nutella
- 1/2 cup heavy cream
- Microwave the jar of Nutella for about 30 seconds, or until it will pour out of the jar.
- Mix in the heavy cream until smooth.
Dark chocolate drizzle (makes 1 cup)
- 8 ounces dark chocolate
- 1/2 cup cream
- Melt the two in a bowl in the microwave in 30 second intervals.
- In a dry pan over medium-high heat, let the hazelnuts toast, shaking occasionally until fragrant and golden.
- Lay a crepe down, and cover with ganache.
- Repeat with all the crepes.
- Drizzle with the dark chocolate drizzle.
- Top with toasted hazelnuts.