How to Make an EPIC Nutella Crepe Pancake Cake! _ Cupcake Jemma

Hello .

It's officially pancake Day , and if you're not familiar with it , pancake Day does mean a lot of things to lots of people .

But for me , the most important thing about Pancake Day is that I get to eat pancakes for breakfast , lunch and dinner .

And I've already given you a really great recipe to make the most of this special day .

But because I love you , I'm gonna give you another one .

But this one is going to be for something a little bit more luxurious .

This Nutella crepe cake will be made of no less than 30 delicate crepes layered together with Chanelle cream and everyone's favourite , chocolatey , nutty spread Nutella and then finished off with a smooth coating of rich chocolate ganache .

The best thing about this cake is that you probably have all the ingredients for it already , because one of the wonderful things about pancakes is that they have very , very simple ingredients eggs , flour and milk and just a couple of extra things .

And we're gonna make this thing amazing .

Now I'm gonna start by making the batter , and for 30 pancakes , we're gonna need a lot of butter , so make sure you have a nice big bowl , and in my bowl I've already got 300 grammes of sifted plain flour , and I'm going to add to that a quarter of a teaspoon of salt and two tablespoons of cast sugar and then whisk those all together .

And then once they're nice and combined , make a little well right in the centre using your hands .

Now into that well , you need to put six large eggs and then using your whisk , bring that all together , bringing the flour in from the outside .

And once it's all mixed together , you then need to add 900 millilitres of whole milk in a slow , steady stream , whisking all the time .

It's a lot of batter , but when all your milk is in , it's ready to take it over to the frying pan .

OK , so over here I have a frying pan , which is already nice and hot over a medium heat .

I've got a little bowl , which has melted butter and vegetable oil mixed together , and a pastry brush and a plate so I can put my crepes onto that , Um , so the first thing I'll do is to brush my pan and then depending on what size your ladle is .

You just want to have enough butter in your ladle to cover the frying pans base .

So when you've poured your batter in , roll it around the pan to make sure you get a nice clean edge .

And once it stops rolling , you can put it back on the heat and wait for it to cook , and it'll take a couple of minutes on both sides .

I normally just give it a little peek underneath to see if it's ready , and when It's a kind of golden colour , which it is , flip a little spatula under there and flip it , and then when the underside is ready , just slide it onto a plate and keep going with your batter until you have 30 or more .

All right , so my pancakes are cooling down in this pile over here , and now I'm gonna get on with making the chocolate ganache , which we're gonna use to cover the whole cake .

So I've already boiled 100 and 50 grammes of double cream , and I'm gonna pour that over 100 and 50 grammes of dark chocolate .

Let that sit for about a minute or two before you stir it , and then it'll become nice and smooth .

And now that the gnash is smooth and glossy , it's ready .

But it needs to come to a spread consistency .

So I'm just gonna put that to one side and let it cool down and firm up a little bit .

Meanwhile , I'm gonna get on with making my fillings .

Now there's gonna be two fillings for this crab cake .

One is a sweet chanter cream , and the other one is a Nutella cream .

So I have two bowls with 200 grammes of double cream each in them .

The first one is gonna be the chant cream and to the 200 grammes of double cream , I'm going to add 20 grammes of sifted icing sugar and whip it to a soft floppy .

So that's perfect .

It should be kind of very loose , but nice and sort of voluptuous and floppy .

Um , now I'm going to make the other one , which is the Nutella cream .

So I've got the same amount , 200 grammes of double cream and then in a separate bowl .

I've got 50 grammes of Nutella , and to that I'm going to add three or four tablespoons of the cream and just stir those together gently .

And once that's all combined , put that back into the bowl of cream and do the same thing .

Whip that to a floppy soft peak .

So with my two fillings ready , it's time to start building this up .

And I've got a turntable here with a cake board on it .

First thing I'm gonna do is put a little bit of cream on the bottom just to help the first pancake stick down .

So just pop your first pancake onto that .

Now I'm gonna put a little dollop of my Chantilly cream on and spread that out , and it just needs to be a thin layer because there's gonna be a lot of layers and you don't want it to be all cream .

And on top of that , I'm going to put a small drizzle of Nutella .

I've already got Nutella in a piping bag .

I've actually warm this up just to help it come out a little bit better , and then another pancake on top of that and then a blob of Nutella cream .

Spread that out and then a sprinkling of toasted hazelnuts , and then repeat that until you've used all your pancakes and all your cream .

All my pancakes are on , and I'm now going to put it in the fridge for about five or 10 minutes just to set it a little bit before I trim the edges off .

My crate cake has been in the fridge for about five minutes , and it's nice and chilled .

So now it's time to trim it so that I can do a first coating of chocolate gnat .

Now , some people , um , like to do this with a knife , a serrated knife or a sharp knife using like a template , which would be , in my case , a cake board .

But I find that sometimes the pancakes can be quite elastic and it can kind of drag .

So I like to use a pair of scissors to cut the frilly edges off .

So it's nice and trimmed , and now it's ready to have its first coat , which is essentially a crumb coat , except that there are no crumbs .

But this is gonna give us a nice clean layer to do the finished chocolate ganache , and my gnash is now at a lovely spread , all consistency .

So I am going to apply a thin coating of it around the edges and the top .

And now that needs to go in the fridge again for another five or 10 minutes , Right ?

It is finishing time .

So now this is nice and chilled .

It's time to have the final coating of gnash .

And now for the finishing touches , I have some Nutella , which is nice and warm in a piping bag .

I'm gonna do a little drip already looking pretty cool , but just to cover that joint up , I'm going to put some toasted chopped hazelnuts .

And there it is completely finished , and it looks just like a regular but very awesome layer cake .

But inside there's much more going on .

So let's have a little look and look at it layer upon layer of dreamy pancakes and Nutella and cream .

It's just brilliant .

It looks so cool .

And that concludes my pancake day extravaganza .

So I hope your day has been filled with pancakes and pancakey goodness , and that you've eaten pancakes for breakfast , lunch and dinner like I have .

And if you make this cake , then please let me know how you got on in the comments box below .

And also , if you make anything else from my channel ?

Then let me know by tagging me on Instagram using hashtag cupcake .

Gemma , don't forget you can subscribe to my channel by clicking on the link at the end .

And also , don't forget to hit the little bell down there to make sure you get my recent uploads in your feed .

I'll see you next week .

Bye .