French Crepe Cake with Nutella and Orange Zest

Ingredients

• Milk 20 fl oz
• Sugar 0 oz
• Salt a pinch
• Chicken Egg 6 pieces
• Butter 0 oz
• Wheat Flour 5 oz
• Vanilla Pod 1 piece
• Oranges 1 piece
• 33% Cream 15 fl oz
• Cocoa Powder 0 oz
• Nutella® 5 oz
• Bittersweet Chocolate to taste

Step-by-Step Guide

Step 1

Melt the butter and whisk it together with the milk, sugar, a pinch of salt, eggs, vanilla seeds, and orange zest (it's important not to remove too much zest, as the white part can make the pancakes bitter) until smooth. All ingredients for the batter should be at room temperature. Cover the batter with plastic wrap and refrigerate for 3 hours.

Step 2

Once the dough has rested and absorbed the flavors, whisk it again and strain it through a sieve.

Step 3

Cook the pancakes in a hot skillet, greasing it with a thin layer of vegetable oil.

Step 4

Pour the cream into a bowl, add the cocoa powder, and beat at medium speed until stiff peaks form.

Step 5

Peel the orange from which the zest was removed using a knife. Cut out the segments, avoiding the white membranes, to create clean orange fillets. Squeeze the juice from the leftover orange into a small saucepan, add a tablespoon of sugar, and place it over the heat. Bring to a boil until the sugar dissolves, then remove from heat and let it cool. Finally, pour this syrup over the orange segments.

Step 6

Place one pancake on a serving plate and spread it with cream. Then, layer the next pancake on top and spread a thin layer of Nutella® on it. Continue layering and spreading the pancakes in this manner until they are all used up. Do not spread anything on the top pancake.

Step 7

Place the orange slices soaked in syrup on the cake, brush the cake with the syrup using a pastry brush, and decorate with grated chocolate.