Medium

Nutella Crepe Stack

Prep 15 minsCook 20 minsServes 6£1.40/servingDessert

A Nutella crepe stack is built from eight thin crepes layered with Nutella, sliced banana, and a thin smear of cream between each layer, then cut through the stack to reveal the cross-section. It is a dessert that doubles as a centrepiece. The technique is straightforward -- standard crepe batter, standard assembly -- but requires patience: each crepe must be completely cool before adding Nutella, or the heat melts it into a puddle rather than holding in distinct layers. Allow an hour from first crepe to serving.

Nutella Crepe Stack — dessert pancake recipe served on a plate, photographed from above

Ingredients

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Method

  1. 1

    Make crepe batter: whisk flour, eggs, and half the milk until smooth. Add remaining milk, water, and melted butter. Rest 30 minutes.

  2. 2

    Cook 8 thin crepes. Stack on a wire rack to cool completely -- 20-30 minutes.

    Do not stack warm crepes with filling between them. The heat melts the Nutella and the layers collapse.
  3. 3

    Warm the Nutella in a bowl over hot water or in the microwave for 20-second bursts until it is spreadable but not liquid.

  4. 4

    Place the first crepe on a serving plate. Spread a thin, even layer of Nutella. Lay a single layer of banana slices over the Nutella.

    Thin, even layers are the key to a stack that holds its shape when cut.
  5. 5

    Place the next crepe on top. Spread Nutella, then a thin layer of lightly whipped cream. Add banana.

  6. 6

    Alternate Nutella-banana and Nutella-cream layers until all eight crepes are used. Finish with a plain crepe on top.

    The top layer is a plain crepe so the stack can be dusted neatly with icing sugar.
  7. 7

    Refrigerate for 20 minutes before cutting. Dust with icing sugar. Cut through the stack to show the cross-section.

    A warm knife cuts cleanly through the layers without dragging.

Pro Tips

  • →Allow the crepes to cool completely before assembling. Warm crepes melt the Nutella and destroy the layers.
  • →Chill the assembled stack before cutting -- it holds its shape much better.
  • →A warm knife cuts cleaner than a cold one. Run the blade under hot water and dry it between cuts.
  • →Thin, even layers of each filling produce a stack that looks good when cut.

Topping Ideas

Icing sugar dusted over the topExtra Nutella warm at the tableFresh raspberries alongside

Terms in this recipe

Crepes SuzetteCrepeBlini

Defined in the Pancake Day glossary.

Questions & answers

How do you stop a crepe stack from collapsing?⌄
Three things keep a crepe stack stable: completely cool crepes before assembly, thin and even filling layers, and refrigerating the assembled stack for at least 20 minutes before cutting. Warm crepes melt the Nutella and the layers slide. Too much filling between layers makes the stack unstable.
How many layers should a crepe stack have?⌄
Eight to twelve crepes is the practical range. Fewer than eight does not give enough visual impact when cut. More than twelve becomes difficult to manage and cut cleanly. This recipe uses eight, which produces a stack of approximately 6-8cm height.
Can the crepe stack be made the day before?⌄
The stack can be assembled the day before and refrigerated overnight. Cover with cling film. Let it sit at room temperature for 15 minutes before cutting. Add the icing sugar dusting just before serving, not in advance.
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