Chocolate Hazelnut Mille Crepes Cake

Name: Chocolate Hazelnut Mille Crepes Cake
Prep time: 60 min
Cook time: 30 min
Total time: 150 min
Yield: 12 slices
Cuisine: French
Ingredients: 1 1/2 cups all-purpose flour (spooned and levelled); 2 tablespoons granulated sugar; 1/4 teaspoon salt; 4 large eggs (room temperature); 2 cups milk (whole or 2%, room temperature); 2 tablespoons unsalted butter (melted); 1 teaspoon vanilla extract; 2 cups chocolate hazelnut spread (such as Nutella); 1 cup heavy cream (whipped to stiff peaks); 1/4 cup chopped hazelnuts (toasted); 1 tablespoon icing sugar (optional, for dusting)

150 min 12 slices Medium

All Recipes

Chocolate Hazelnut Mille Crepes Cake

Indulge in layers of thin crepes filled with creamy chocolate hazelnut spread for a decadent dessert.

Prep

60 min

Cook

30 min

Total

150 min

Servings

Difficulty

Medium

The Chocolate Hazelnut Mille Crepes Cake is a luxurious dessert that brings together the delicate texture of crepes with the rich, nutty flavour of chocolate hazelnut spread. Originating from France, this dessert is known for its impressive layers that create a stunning visual and a delightful tasting experience. Perfect for special occasions or a treat-yourself moment, this mille crepes cake is sure to impress. The process may seem intricate, but with patience and attention to detail, you can create a masterpiece that will leave everyone asking for seconds.

Ingredients

Servings

Crepes

Filling

Topping

Instructions

Prepare the crepe batter

In a large mixing bowl, whisk together flour, sugar, and salt. In another bowl, beat the eggs and gradually add milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry, whisking until smooth. Let the batter rest for 30 minutes.

Pro tip: Resting the batter allows the flour to fully absorb the liquid, resulting in more tender crepes.

Cook the crepes

Heat a non-stick pan or crepe pan over medium heat. Lightly grease with butter. Pour about 1/4 cup of batter into the pan, swirling to cover the bottom. Cook for 1-2 minutes until edges lift, then flip and cook for another 30 seconds. Repeat with remaining batter.

Pro tip: Keep the cooked crepes warm by stacking them on a plate covered with a clean kitchen towel.

Prepare the filling

In a mixing bowl, fold the chocolate hazelnut spread into the whipped cream until fully combined. This creates a light, fluffy filling.

Pro tip: Ensure the whipped cream is at stiff peaks before folding for the best texture.

Assemble the mille crepes

Place one crepe on a serving platter. Spread a thin layer of chocolate hazelnut filling over the crepe. Repeat with remaining crepes and filling, finishing with a crepe on top.

Pro tip: Use an offset spatula for even spreading.

Chill the cake

Cover the assembled cake with plastic wrap and refrigerate for at least 1 hour to set.

Pro tip: Chilling helps the cake hold its shape when slicing.

Finish and serve

Before serving, sprinkle the top with toasted hazelnuts and a dusting of icing sugar. Slice with a sharp knife and serve chilled.

Pro tip: Wipe the knife between cuts for clean slices.

💡

Tips & Tricks

<ul><li>Ensure the crepe batter is smooth for even cooking.</li><li>Use a non-stick pan to prevent crepes from sticking.</li><li>Chill the assembled cake for easier slicing.</li><li>Spread each layer thinly to maintain balance.</li></ul>

Serving Suggestions

Serve your Chocolate Hazelnut Mille Crepes Cake chilled, sliced into neat wedges to showcase the beautiful layers. Pair it with a light dusting of icing sugar or a dollop of whipped cream for added elegance. This cake can be made a day ahead and stored in the refrigerator, allowing the flavours to meld together beautifully. Cover it tightly with plastic wrap to maintain freshness.