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Pancake cake with Nutella and cream served
Decadent mille crêpe cake filled with hazelnut spread

Hazelnut chocolate crêpe cake

Author: Flavelo
Recipes Cakes and Desserts
The pancake cake is the embodiment of childhood dreams: when one pancake isn't enough. The layering technique (mille crêpes) makes the cake dense yet soft. The hot pancakes slightly melt the hazelnut cream, which sets again upon cooling, making the cake sliceable like a real gateau.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 8 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Crêpe pan / Frying pan
  • Ladle
  • Hand whisk
  • Cake tin or plate
  • Spatula for spreading

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Hazelnuts)
⚠️ Soya

Instructions

1 ✓

Whisk the eggs with the sugar, salt, half the flour, and half the milk until lump-free. Add the remaining flour and milk, finally loosen with soda water and mix in the oil.

Tip: Gradual mixing prevents lumps. Let the batter stand for 20 minutes so the flour particles swell, making the dough more elastic.
2 ✓

Fry thin pancakes in a hot, oiled pan. Aim for even thickness.

Tip: Thin pancakes allow for better layering.
3 ✓

Place a pancake on a cake plate or in a cling film lined cake tin. Spread thinly with hazelnut cream, then cover with the next one. Continue until finished.

Tip: If the hazelnut cream is too hard, place the jar in warm water so it's easier to spread thinly without tearing the pancake.
4 ✓

Refrigerate the cake for at least 1 hour.

Tip: This step is critical: the 'glue' (hazelnut cream) sets during this time, making the cake sliceable.
5 ✓

Whip the cream with the icing sugar until stiff peaks form. Spread over the top and sides of the cake.

Tip: Only apply the cream before serving to keep it fresh.
6 ✓

Slice with a knife dipped in hot water.

Tip: The warm knife cuts beautifully through the hazelnut cream without squashing the layers.

Recipe FAQ

Why does the pancake tear?
Either the batter is too thin (add more flour), the pan wasn't hot enough, or it stuck (too little oil).
The cake slides apart when slicing.
You didn't chill it enough. The hazelnut cream needs to set to function as 'glue'.

Ingredients

  • 200 g Plain flour
  • 500 ml Milk
  • 2 pcs Eggs
  • 200 ml Soda water / Sparkling water
  • 2 tbsp Oil (in batter) + for frying
  • 50 g Sugar
  • 1 packet Vanilla sugar
  • 1 pinch Salt
  • 200 g Hazelnut cream (e.g. Nutella)
  • 250 ml Double cream
  • 20 g Icing sugar