Raspberry crêpe & Nutella cake

Raspberry crêpe & Nutella cake

Total: 1 hr 50 Min. | Active: 40 Min.
Nutritional value / piece: 239 kcal
, Fat: 13 g
, Carbohydrate: 24 g
, Protein: 5 g


15 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g white flour
4 eggs
4 dl milk
50 g butter, melted
½ tsp salt


clarified butter for frying

To layer

1 dl full cream, whipped until virtually stiff
150 g raspberry jam
200 g Nutella
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How it's done

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Place the flour, eggs, milk, butter and salt in a measuring jug.

Puree with a handheld blender. Cover the batter and leave to stand for approx. 10 mins.


Heat a little oil in a small, non-stick frying pan (approx. 20 cm in diameter). Pour enough batter into the pan to thinly cover the base, reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking and allow to cool. Cook 14 more crêpes with the remaining batter.

To layer

Combine the whipped cream and jam. Place 1 crêpe on a platter and cover with a little raspberry cream. Spread a little Nutella over the top, repeat the process with the remaining ingredients, finish with a crêpe. Cover and refrigerate for at least 1 hr.

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