30 LAYERED NUTELLA CREPE CAKE
Recipe for the crepes (with video) : Alton Brown
Recipe for the nutella ganace: My own
Ingredients:For the crepes
2 large eggs
1 c flour
3/4 c milk
1/2 c water
3 tbsp butter, melted
2 1/2 tbsp sugar
1 tsp vanilla
Method: Dump all the ingredients into a blender and whizz it for just 7-10 secs. Refrigerate the batter for 1 hour or upto 48 hours. Heat a small non stick skillet on medium high and butter the botton and sides. Pour 1/4 c of the batter into the centre of the pan and swirl to spread the batter evenly. Cook for 30 seconds and flip carefully. Cook for another 10 seconds. Remove the crepes and leave them to cool on a chopping board. Once cooled, you can stack them up, cover with a clingfilm and store it the fridge for several days.For the Nutella Ganache:
200g semi sweet chocolate
Method: Combine all the ingredients together in a saucepan and cook over medium heat till the chocolate and nutella melts. Use it in between the crepes for stacking and also for cover the sides of the crepe cake.
Let the cake chill till needed and dust with cocoa just before serving.