No-Bake Chocolate Crepe Cake: Nutella Filled Delight

Decadent Chocolate Crepe Cake 🍫 Quick & Easy!

Ingredients

For the pancakes

Whey 1 liter (about 4 cups)
Vanillin 1 teaspoon
Sugar 1 tablespoon
Flour 400 grams (about 14 ounces)
Cocoa powder 30 grams (about 1 ounce)
Eggs 3
Vegetable oil 2 tablespoons

For the cream

Cream 33% fat content 200 milliliters (about 7 ounces)
Cream cheese 440 grams (about 15.5 ounces)
Chocolate hazelnut spread (Nutella) 3-4 tablespoons

For the final coating

Chocolate hazelnut spread (Nutella) as needed

Equipment

Electric Mixer
A must-have for whipping up the cream quickly and smoothly. Ensure all parts are clean and dry for best results.
Non-Stick Pan
Essential for cooking flawless, golden pancakes. Preheat well and lightly grease before each batch.
Large Mixing Bowl
Ideal for mixing the pancake batter evenly without splattering.
Spatula
Use a heat-resistant one to flip the pancakes effortlessly.
Cooling Rack
Lets the pancakes cool without becoming soggy. Arrange them in a single layer to cool quickly.
Offset Spatula
Perfect for spreading the cream and Nutella smoothly and evenly on each pancake layer.

Instructions

Step 1

Making the pancakes

Beat the eggs with sugar and vanillin until firm.

Pour in room temperature whey and beat again until smooth.

Add sifted flour and mix the dough.

Mix cocoa powder into the dough.

Stir in vegetable oil.

Cook the pancakes until golden and set aside.

Step 2

Preparing the cream

Whip all the cream ingredients until smooth and creamy.

Step 3

Assembling the cake

Layer the pancakes, generously spreading each with cream.

Chill the assembled cake for at least 1-2 hours (overnight is ideal).

Cover the top layer of the cake with a generous layer of chocolate hazelnut spread.

Servings

Your masterpiece is ready, but how you serve it elevates the experience! To impress your guests, **slice the cake at the table** to reveal the stunning layers of pancakes and creamy filling. 🍰✨

Pair each slice with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of temperatures and textures is a match made in heaven. 🍦

For a splash of color and extra flavor, top with fresh berries like strawberries, raspberries, or blueberries. 🍓🫐 Want to go all out? Drizzle some chocolate sauce or dust with powdered sugar for those Insta-worthy shots! 📸

No matter how you plate it, this **Chocolate Hazelnut Pancake Cake** is sure to be a conversation starter and a joy to eat. Enjoy every bite! 😋

Variations

Gluten-Free Version: 🌾🚫 Simply swap out the regular flour for your favorite gluten-free flour blend. Make sure it’s a 1:1 substitution, so your pancakes still have that fluffy yet sturdy texture.

Vegan Version: 🌱🥞 Replace the eggs with flaxseed eggs (1 egg = 1 tablespoon ground flaxseed + 3 tablespoons water) and use coconut cream instead of dairy cream. Opt for a vegan cream cheese and make sure your chocolate hazelnut spread is dairy-free. Voilà, a plant-based indulgence!

Faq

Why are my pancakes sticking to the pan?
Make sure your pan is preheated and lightly greased before each batch. A non-stick pan works best.
How do I know when the pancakes are done?
Look for a golden-brown color and cook until bubbles form on the surface and the edges lift easily with a spatula.
Can I use a different type of cream cheese?
Yes, feel free to use low-fat or flavored cream cheese to customize your cake.
How do I prevent the cake from becoming soggy?
Ensure the pancakes are fully cooled before layering and don’t use too much cream between layers.
Can I make the cake ahead of time?
Absolutely! Prepare and assemble the cake up to 24 hours in advance. Just add the Nutella coating before serving.
How can I enhance the flavor of the cream?
You can add a splash of vanilla extract or a tablespoon of your favorite liqueur to the cream mixture.