Would you guys believe me if I told you this entire cake was made just by using a blentec? (ok and a few sauce pans) Crazy huh? Our personal blendtec’s are literally our best friends for all the girls at oh so. I can honestly say I use mine daily, someday several times a day. Its more than just a smoothie maker. It’s a salsa maker, snow cone maker, sauce mixer, dressing emulsifier, and a cake maker. Crepe Cake and all its ingredients were made by this bad boy.
I start by making my crepes. I add all the crepe ingredients into the blender.
Using a large skillet I make crepes. Depending on how tall you want your crepe cake, you may want to double the batter. One batch will make about 20 crepes.** try your best to make the crepes thin and even.This is probably the trickiest part of the whole thing. If they aren’t even the cake will be lopsided**
Next I whip up my cream filling. This literally will take seconds. You add ingredients, pulse 1-2 seconds. use a spatula and pull outside in, and pulse again for 1-2 seconds. I think I did this 3-5 times.
Next is your Chocolate Hazelnut Ganache.
Warm up some cream in a sauce pan. Put your nutella in your Blendtec Jar. (Here I am using a twister jar, but you can use the wildside jar as well.) Slowly add hot cream, and pulse with the nutella. You don’t want to add it all at a time.
Lastly comes the layering. I found that I personally like to add the cream and then drizzle the ganache on the cream.
Once the crepe cake has reached a desired height poor remaining ganache on top. Chill for several hours so it is nice and firm when you cut into it. This is a crepe cake of about 20 crepes. I personally like to do about 40.
- 1 1/2 cups flour
- 3 eggs
- 3/4 cup milk
- 3/4 cup water
- 1/4 heap tsp salt
- 3 TBS melted butter
- 2 1/2 C Whipping Cream (not whipped cream)
- 1 small pkg Instant Vanilla Pudding
- 3/4 cup heavy cream
- 1 cup Nutella
- In Blendtec add all ingredients and pulse until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4-1/3 cup for each crepe.Depending on the size of your skillet. I used a 9-11 inch skillet. You need your crepes to be THIN and EVEN.
- Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 1-2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
- Add cream and pudding to blendtec. Pulse 1-2 seconds. Using a spatula pull cream on outside in. pulse again 1-2 seconds. Continue this until cream is thick, and reached desired consistency.
- In a small sauce pan heat cream until it starts to bubble around the edges. Do not let it come to a boil.
- Add your nutella and salt to the blendtec. Alternate adding hot cream and pulsing the mixture until it is nice and smooth.
- To make Crepe Cake, layer crepe, cream and drizzled ganache. The last crepe do not layer cream, but pour remaining ganache over cake and allow to run over edges.
This recipe makes about 20 crepes. To make a taller cake double the cream and crepe batter. My ganache went far enough for 40 crepes.
Store bought crepes can be used instead of making your own. I personally like to use them when I am short on time. but make homemade cream and ganache for sure!