Ingredients
½ cup warm water
1 cup 2% milk
4 large eggs
¼ cup melted butter
1 cup all-purpose flour
2 tbsp granulated sugar
Pinch of salt
1½ cups heavy cream
½ cup powdered sugar
1 tsp vanilla extract
Nutella (to spread between layers)
1 large carton of strawberries, thinly sliced
Instructions
- In a large bowl, combine water, milk, eggs, melted butter, flour, sugar, and salt. Mix using a stand mixer or blender until smooth. Strain the batter through a fine mesh sieve to remove lumps.
- Let the batter rest in the refrigerator for at least 30 minutes.
- Heat a non-stick flat pan over medium-low heat and grease lightly with butter. Pour half a ladle of batter into the pan and swirl to create a thin layer. Cook each crepe for about 30 seconds per side. Repeat until all batter is used.
- Whip the heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form.
- Slice strawberries thinly and set aside.
- To assemble, alternate layers of crepes with whipped cream and strawberries, then Nutella and strawberries. Continue until all crepes are used.
- Finish the top layer with whipped cream and decorate with sliced strawberries as desired.
- Chill the crepe cake in the refrigerator for at least 2 hours before slicing and serving.
Notes
- First few crepes may not turn out perfect—this is normal.
- Use a non-stick crepe pan for best results.
- Letting the batter rest improves crepe texture.
- Customize with different fillings like lemon curd or ganache.
- Chilling before serving helps the cake hold together when sliced.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
