Dessert, Food

Crepe Nutella cake – No bake.

Have you been around people, who keep reminding you they have their birthday coming up(months in advance)? My flatmate in Chennai keep dropping hints on her upcoming birthday pretty much everyday for months and in spite of that we missed it on the day. We were wondered what happened to the otherwise chatterbox; being unusually quite on the day. Post dinner it stuck one of us that it’s her BDay. With no baking equipments, cake shops around and food apps yet to get into market, we had to think on our feet. Amateur cooks running out of time and ideas – we came up with a chocolate biscuit cake. It was a so so CAKE(if you could possibly call it that), but we did SURPRISE her.

These crepe cakes could have been a better savior then. They do not need any baking tool, beater, any risk of cake rising, cooking through. Ingredients needed for this will be lying around in your kitchen. Leftover Crepes are yum with some scrapped coconut and sugar, Nutella or Honey. They can be turned into savoury breakfast as well.

March had been a month of celebrations – Achachan’s Mummy’s wedding anniversary, Sister’s birthday, Women’s day. Topping all those celebration with this Crepe and Chocolate Pudding filled Nutella layered CAKE.



  • Flour – 2 cup
  • Egg – 3
  • Milk – 3 cup
  • Sugar – 2 Tbsp
  • Oil – 3 Tbsp
  • Vanilla essence – 1tsp
  • Cinnamon – 1/2 tsp(optional)
  • Salt

Pudding Filling

  • Milk – 2.5 cup
  • Cornflour – 3.5 Tbsp
  • Egg yolk – 3 or 2 full
  • Coco powder – 3Tbsp
  • Instant coffee – 1/2 tsp
  • Sugar – 1/2 cup
  • Salt
  • Butter – 2Tbsp
  • Nutella – 1/2 cup

How to

Pudding Filling

  1. Heat milk with sugar in a pan, stir and dissolve sugar.
  2. Whisk egg, cornflour, Coco, coffee, salt in another bowl.
  3. Once milk is hot(not boiled) temper the egg mix – slowly pour half the milk into egg mixer; whisking it rigorous. If you are not careful at this stage, egg will scramble.
  4. Pour the egg milk mixer back into pan and cook on medium till it thickens and start to bubble.
  5. Transfer it into bowl add butter, mix well and cover it with plastic wrap touching the surface of pudding, to prevent skin formation. Once cool refrigerator it for a while(even overnight).


  1. Whisk all the ingredients except milk together well and slowly pour milk and whisk this well into thin batter.
  2. Pass it through sieve to remove lumps. If you dip a finger into batter and lift, it should just coat on it. No thick coat. Keep this batter aside for 30-40 mins.
  3. Heat a pan, once it’s hot brush oil or butter(mine was non-stick so skipped); pour a ladder full of batter swirl and cook till both sides are done.
  4. Transfer them to plate with Crepes not touching each out. You can wrap and refrigerator it as well.


  • Gather pudding filling, crepe, base to stack cake(can use plate), icing bag with Nutella filling, knife to smear the pudding.

  • Apply thin layer of pudding on base, and place the first crepe on it. Place a spoon full of filling and spread a thin layer on the crepe all the way to sides.

  • Make a swirl of Nutella layer on top of the spread filling. Thicker or thinner as per your preference. I kept them thin.

  • Stack the next layer of crepe, filling, Nutella. Continue till filling(reserve 1/4 cup) or crepes are used up.
  • Using a round plate or base as reference trim the sides to get even sides.

  • Smear on left over filling and Nutella on top and sides. Decorate it with nuts/fruits or like in my case Ferraro Rocher.


My cake was 6.5″ diameter, with around 23 layers.

I used two non stick pan(palappam chatti) for cooking crepe. Got the work done faster.

Always pour the batter at minimal temperature, after spreading increase the temperature to medium-high. After flipping reduce the temperature to minimal. This will make sure the pan is just warm when next batch is poured. Mom’s trick with batter for thin crispy products. Works for dosa too.

Intially few crepes might not come around fine, but once you get hang will be easy.

My filling isn’t sweet, as Nutella adds the main sweetness. Taste and increase sugar quantity.

Using egg yolk alone will make filling more creamy.

If you already have custard powder, cook it based on instruction for 2.5 cup milk adding same amount of Coco. Temper and add 1 egg for creamer effect.

I used the packing cover of sugar as piping bag. You can use zipper bags as well.

It’s time consuming so try split this into two days activity.

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