If you love Nutella you surely should try my Nutella Crepe Roll Cake recipe!Quick and easy no-bake recipe, it's a cute idea to serve crepes in a different way. Made with delicious Nutella chocolate crepes, spread with Nutella and loaded with whipped cream, you just need to roll the crepes together to get a beautiful impressive Crepe Roll Cake!I used unsweetened whipped cream because I added Nutella both in the crepe batter and spread it onto the crepes, and since Nutella is pretty sweet, you don't need extra sugar in this recipe. You can prepare this Crepe Roll in advance and store it in refrigerator for few days: everyone will fall in love with it!
In a medium size bowl sift and mix together flour and cocoa powder. Set aside.
In a small pitcher beat the egg and incorporate nutella: mix well until Nutella completely dissolves.
Add milk and vanilla.
Gradually pour the egg mix into the flour mix while mixing: if you incorporate the egg mix into the flour mix little by little, you won't get any lumps in the crepe batter.
Preheat a 22cm-9inch non-stick pan, slighgtly grease it with butter and absorb the excess.
Pour 1/4 cup-60 ml of batter into the pan, quickly spin the pan to evenly spread the batter and cook over low heat for few minutes.
The crepes are ready to flip when the sides pull away from the pan: flip and cook the other side for about 1-2 minutes.
You get 4 crepes: let cool them down.
Filling and Assembly
Spread a thin Nutella layer on top of each crepe.
Place the crepe side by side and slightly overlap them.
Whip the cream until medium peaks.
Spread the whipped cream at the center of the crepes and reserve some for the decoration on top.
Fold the sides of the crepes and rolling them until get a log.
Wrap the roll crepe into plastic wrap and put in refrigerator for at least 90 minutes, better 4-6 hours.
Unwrap the roll cake, decorate the top with whipped cream, Nutella, hazelnuts...cut into slices with a chef knife and serve it!