Easy Strawberry Nutella Crepe Cake Food

NUTELLA CREPES

Steps:

• Place Batter ingredients in a blender. Pulse 10 times, or until smooth and lump free (I used my Vitamix - Pulse Button!❤️)
• Place Batter in fridge for 1 hour (Note 1).
• Heat a non stick skillet over medium high heat. Add 1/4 tsp butter and melt.
• Add 1/4 cup batter (Note 2) and quickly swirl to spread. Cook the first side for 1 minute or until there are light golden brown patches. Flip and cook the other side for 30 seconds.
• Slide out of the skillet onto a tray / board. Repeat with remaining crepes, overlapping them into the board. (Note 3)
• Spread Nutella onto crepe - as much as you want! Cover half the crepe with strawberry slices, then fold into half then into quarters. Transfer to plate. Sprinkle with icing sugar and serve with extra strawberries!

STRAWBERRY LEMON CREPE CAKE

Steps:

• For the lemon curd: Whisk together the lemon zest, lemon juice, granulated sugar, salt and eggs in a medium heatproof bowl. Place the mixture over a pot of gently simmering water. Whisk frequently, until the curd coats the back of a spoon, about 10 minutes. Whisk in the butter a pat at a time. Remove from heat, stir in the almond extract and white chocolate until melted. Cover the surface of the curd with plastic and transfer to the fridge to cool completely.
• Meanwhile, for the crepes: Combine the buttermilk, water, eggs, lemon zest, 2 teaspoons of vanilla, almond extract, melted butter, granulated sugar and salt in a blender and blitz to combine. Add the flour and blitz again until smooth. Set the crepe batter in the fridge for at least 30 minutes or up to 24 hours to rest.
• Once the batter has rested, heat a 9-inch nonstick skillet over medium heat. Pour about 1/3 cup of batter into the pan and quickly swirl the batter around so that it coats the bottom of the pan. Allow the crepe to cook for about 30 seconds to 1 minute on the first side, flip and cook for another 15 to 30 seconds, or until lightly golden. Transfer the crepe to a baking pan and continue with the remaining batter, adding a small amount of butter to the pan between crepes if they're sticking. Allow the crepes to cool to room temperature.
• Meanwhile, beat the cream cheese and powdered sugar in a large bowl with a hand mixer. Add in remaining 1 teaspoon of vanilla extract and gradually beat in the cream. Whip on high until stiff.
• To assemble, lay one of the crepes onto a serving plate and add a heaping 1/4 cup of cream mixture onto the crepe and spread evenly. Top with another crepe and spread with 2 to 3 tablespoons of lemon curd. Continue layering, alternating fillings, until all of the crepes are used. Wrap the cake with plastic wrap and transfer the cake, as well as any remaining cream and curd, to the fridge for at least 1 hour or up to two days to set up.
• When ready to serve, peel away the plastic and dollop, spread or pipe the remaining cream and/or curd overtop and decorate with halved strawberries and toasted almonds.

NUTELLA CREPES

Steps:

• 1. In a medium nonstick pan over medium heat, melt the butter. Once the butter is melted, continue cooking until the butter is golden brown. Remove from the heat and set aside. The residual heat will make the butter a little more brown, so err on the side of golden brown versus dark before you turn off the heat.
• 2. In a medium bowl, gently whisk together the eggs, egg yolk, water, milk, and salt until just combined. Add the flour and whisk until smooth. Slowly pour the browned butter into the mixture, whisking constantly. If necessary, strain the mixture to remove any lumps.
• 3. Use a paper towel to wipe out the same nonstick pan used to melt the butter. Set the pan over medium heat. Using a 1/3-cup measure, scoop the batter and pour it into the center of the hot pan. Using a rotating motion with your wrist, swirl the batter around and out to the edges of the pan- the thinner, the better. Return the pan to the heat and cook for 2 minutes. Use a rubber spatula to lift up the edge of the crepe and flip the crepe over. Cook on the other side for 30 seconds to 1 minute, depending on how golden you like it.
• 4. Slide the crepe onto a plate and spread with 1 tablespoon of the Nutella (or as much as you like). Fold the crepe in half, then fold in half again to form a triangle. You can also just roll up the crepe loosely like a carpet. Garnish with desired toppings.

STRAWBERRY BANANA CREPES WITH NUTELLA

Steps:

• In large bowl, whisk together eggs, milk, melted butter, flour, sugar, and salt until smooth.
• Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. (I sprayed with a little bit of cooking spray). Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. (I used half of a scoop of a ice cream scoop). Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
• Thinly slice 4 slices of banana and 1 strawberry per crepe. Assemble with the slices of banana then strawberry. Spoon the nutella into a small zip top bag, cut a small hole in the corner and pipe the nutella on top of the fruit.
• Fold the sides of the crepe together and top with whipped topping.

CHEF JOHN'S STRAWBERRY CREPE CAKE

Steps:

• Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
• Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
• Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
• Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
• Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
• Refrigerate until completely chilled before cutting and serving.