Hosting a weekend morning tea at home? Whip up this French-inspired Crepe cake recipe. Filled with sweet layers of tiramisu and Nutella filling, you won’t be able to resist!
4 Coles Australian Free Range Eggs, lightly whisked
1 tbs caster sugar
1 cup (150g) plain flour
1 1/2 cups (375ml) milk
Melted butter, to grease
100g dark chocolate, chopped
1/2 cup (125ml) thickened cream
1/4 cup (85g) Nutella
Mixed berries, to serve
Tiramisu filling
1 tsp dried coffee powder
2 tsp boiling water
250g mascarpone
1 tbs icing sugar mixture
2 tbs marsala wine
Nutella filling
1/2 cup (165g) Nutella
50g dark chocolate, melted
250g mascarpone
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Method
Step 1
Combine the egg, sugar and flour in a medium bowl. Gradually add the milk, stirring constantly, until well combined and mixture is smooth. Set aside for 30 mins to rest.
Step 2
Heat a 15cm (base measurement) non-stick frying pan over medium heat. Brush with melted butter. Pour about 1 tbs of batter into the pan and swirl to coat. Cook for 1 min or until lightly golden and just set. Use a spatula to turn and cook for a further 30 seconds or until golden. Transfer to a plate. Repeat to make about 24 crepes.
Step 3
To make the tiramisu filling, stir the coffee and water in a medium bowl until the coffee dissolves. Add the mascarpone, icing sugar and marsala. Stir until well combined. Whisk until mixture thickens slightly.
Step 4
To make the Nutella filling, combine the Nutella, chocolate and mascarpone in a medium bowl. Whisk until mixture thickens slightly.
Step 5
Place 1 crepe on a serving plate. Spread with a little of the tiramisu mixture. Top with another crepe. Spread with a little Nutella filling. Continue layering with remaining crepes and alternate layers of tiramisu filling and Nutella filling. Place in the fridge for 1 hour or until firm.
Step 6
Combine the chocolate, cream and Nutella in a small saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and mixture is smooth.
Step 7
Drizzle the chocolate sauce over the cake and top with berries. Cut into wedges to serve.
4 Coles Australian Free Range Eggs, lightly whisked
1 tbs caster sugar
1 cup (150g) plain flour
1 1/2 cups (375ml) milk
Melted butter, to grease
100g dark chocolate, chopped
1/2 cup (125ml) thickened cream
1/4 cup (85g) Nutella
Mixed berries, to serve
Tiramisu filling
1 tsp dried coffee powder
2 tsp boiling water
250g mascarpone
1 tbs icing sugar mixture
2 tbs marsala wine
Nutella filling
1/2 cup (165g) Nutella
50g dark chocolate, melted
250g mascarpone
Description
Hosting a weekend morning tea at home? Whip up this French-inspired Crepe cake recipe. Filled with sweet layers of tiramisu and Nutella filling, you won’t be able to resist!
Method
Step 1
Combine the egg, sugar and flour in a medium bowl. Gradually add the milk, stirring constantly, until well combined and mixture is smooth. Set aside for 30 mins to rest.
Step 2
Heat a 15cm (base measurement) non-stick frying pan over medium heat. Brush with melted butter. Pour about 1 tbs of batter into the pan and swirl to coat. Cook for 1 min or until lightly golden and just set. Use a spatula to turn and cook for a further 30 seconds or until golden. Transfer to a plate. Repeat to make about 24 crepes.
Step 3
To make the tiramisu filling, stir the coffee and water in a medium bowl until the coffee dissolves. Add the mascarpone, icing sugar and marsala. Stir until well combined. Whisk until mixture thickens slightly.
Step 4
To make the Nutella filling, combine the Nutella, chocolate and mascarpone in a medium bowl. Whisk until mixture thickens slightly.
Step 5
Place 1 crepe on a serving plate. Spread with a little of the tiramisu mixture. Top with another crepe. Spread with a little Nutella filling. Continue layering with remaining crepes and alternate layers of tiramisu filling and Nutella filling. Place in the fridge for 1 hour or until firm.
Step 6
Combine the chocolate, cream and Nutella in a small saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and mixture is smooth.
Step 7
Drizzle the chocolate sauce over the cake and top with berries. Cut into wedges to serve.
