Strawberry Nutella Chocolate Crepe Cake

• Produce

  • 1 lb Strawberries

• Refrigerated

  • 6 Eggs

• Condiments

  • 1 cup Nutella

• Baking & Spices

  • 1 Chocolate bar
  • 1/3 cup Cocoa powder
  • 1 cup Flour
  • 1 cup Powdered sugar
  • 1/8 tsp Salt
  • 1/3 cup Sugar

• Dairy

  • 4 tbsp Butter
  • 1 8 ounce pkg. Cream cheese
  • 1 1/2 cups Milk
  • 1 cup Whipping cream

Found on modernhoney.com

Description

Ingredients

• Chocolate Crepes:
• 6 Eggs
• 1½ cups Milk
• 1 cup Flour
• ⅓ cup Cocoa Powder
• ⅓ cup Sugar
• ⅛ teaspoon Salt
• 4 Tablespoons Butter (for cooking in the skillet)
• Whipped Cream:
• 1 - 8 ounce pkg. Cream Cheese, softened
• 1 cup Whipping Cream, divided
• 1 cup Powdered Sugar
• 1 cup Nutella
• 1 lb. Strawberries, sliced
• Chocolate Bar, grated (for garnish)

Directions

• Chocolate Crepes:
• Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.
• Preheat a 10 inch nonstick crepe pan or skillet over medium-low heat. Melt pat of butter in the pan. Add ¼ cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.
• To make whipping cream:
• In large bowl, whip cream cheese and ¼ cup of heavy cream until light and fluffy. Set aside. Whip remaining ¾ cup heavy cream until soft peaks form. Add cream cheese and powdered sugar and whip until soft peaks form again.
• To assemble cake:
• Place 1 crepe on platter. Spread with nutella, filling, and strawberries. Repeat with remaining filling and crepes, ending with crepe on top. Spread with Nutella and a dollop of whipped cream. Cut into wedges and serve immediately.