Crepe cake with mascarpone nutella filling and toasted walnuts

I don't make crepes too often because i don't have patiece to cook them 🙄 but when the stars align i whip up a crepe cake,a proper one with 84645352 layers and a decoration on point😅
Keep calm and breathe deep because there's no difficulty level,some patience is required and one hour later you have a decadent crepe cake,with the most delicious, creamy "forget me not"mascarpone nutella filling.


If you resisit the urge to eat the filling before the cake is finished you'll end up with 18 layers crepe cake, not very tall but eye-catching one.
I didn't resist so mine had about 14 layers😀please,don't judge me!It's a beautiful cake, anyway. One more thing i want to mention,the addition of toasted walnuts is optional but highly recommended,they add a nice crunch,texture and depth of flavor to cake. 

Yield:18-19 crepes

Crepes:

• 500ml whole milk
• 270g all-purpose flour,sifted
• 4 M/L eggs,slightly beaten
• 50g unsalted butter,melted
• 4 tbsp caster sugar
• 1tsp vanilla extract
•  pinch of salt

Filling:

• 700g  mascarpone cheese,room temperature
• 400g nutella(hazelnut) spread,room temeperature

Ganache glaze:

• 150g  dark chocolate, chopped into small pices
• 150ml whipping cream(30% fat content)
• 50g toasted walnuts,roughly chopped 

DIRECTIONS

Crepes:

• Add eggs,sugar,milk, melted butter and vanilla extract to a large bowl and whisk to combine.
• Gradually add the flour and whisk until smooth.Set aside.

Nutella filling: 

• Place mascarpone cheese and hazelnut spread in a large bowl and whisk until  smooth about 1 minute.Store in the refrigerator until needed.
• Meanwhile make the crepes,heat a 20 cm nonstick skillet over medium-low heat.
• Add a little bit of butter(I added the butter only for the first crepe),pour 3/4 ladle of batter into the center of the pan and quickly swirl the pan to distribute the batter around the bottom of the pan.
• Cook until golden underneath for about 1-2 minutes.
• Using a spatula pull the edges of the crepe away from the sides of pan and flip the crepe to the other side.
• Cook until golden brown and then flip it onto a large plate.Repeat this process with the remaining batter setting crepes one on top of the other to cool.

For chocolate whipped ganache:

• Add chocolate to a medium bowl.
• Heat the cream in a small saucepan.When the cream begins to boil remove from heat and pour over the chocolate.Stir gently until chocolate is melted.
• Chill in the refrigerator for 30 minutes then using an electric mixer whisk  until the mixture becomes slightly lighter in color.

Assemble the cake:

• Place one crepe in the center of the serving plate and top with 3 tablespoons  nutella filling.Using an offset spatula spread the filling evenly over the crepe.
• Top with another crepe,add nutella cream and spread it out.Continue to stack layers of crepes and cream until all crepes are used .
• Place some parchment paper strips in a circle under the crepe cake.
• Spread whipped ganache over top and ides of the crepe cake. 
• Decorate top of the cake with toasted walnuts.
• Carefully remove the parchment paper strips.
• Refrigerator at least 1hour before serving.

That's all, folks!
Enjoy!

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!