Choc-Hazelnut Crepe Cake With Berries And Mascarpone Recipe

Cooking Directions

• STEP 1.In a blender, combine the crepe ingredients and blend until smooth.
• STEP 2.Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
• STEP 3.Pour 1/4 cup of batter onto the skillet and swirl to spread it evenly.
• STEP 4.Cook the crepe until the edges are golden brown, then flip and cook the other side.
• STEP 5.Repeat with the remaining batter to make a stack of crepes.
• STEP 6.Spread a layer of chocolate-hazelnut spread on each crepe and stack them together.
• STEP 7.Refrigerate the cake for at least 2 hours to set.
• STEP 8.Before serving, top the cake with fresh berries and a dollop of mascarpone.
• STEP 9.Slice and serve the cake chilled.

Cooking Tips

• To make the crepes ahead of time, stack them with parchment paper in between and store in the refrigerator for up to 2 days.
• For a smoother crepe batter, let it rest in the refrigerator for at least 30 minutes before using.
• Feel free to add a sprinkle of chopped hazelnuts or grated chocolate between the crepe layers for extra texture and flavor.

Storage and Serving

• Store any leftover cake in the refrigerator, covered, for up to 3 days.
• Serve the cake chilled for the best texture and flavor.
• Garnish the cake with additional fresh berries and a dusting of powdered sugar, if desired.