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Raspberry crêpe & Nutella cake
40 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 239
  • Fat about 13g
  • Carbohydrates about 24g
  • Protein about 5g
This is needed
This is needed for 15 piece
  • 200 g white flour
  • 4 eggs
  • 50 g butter, melted
  • 4 dl milk
  • 0.5 tsp salt
  • clarified butter for frying
To layer
  • 1 dl full cream, whipped until virtually stiff
  • 150 g raspberry jam
  • 200 g Nutella
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And that's how it's done
And that's how it's done
Place the flour, eggs, milk, butter and salt in a measuring jug. Puree with a handheld blender. Cover the batter and leave to stand for approx. 10 mins.
Heat a little oil in a small, non-stick frying pan (approx. 20 cm in diameter). Pour enough batter into the pan to thinly cover the base, reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking and allow to cool. Cook 14 more crêpes with the remaining batter.
To layer
Combine the whipped cream and jam. Place 1 crêpe on a platter and cover with a little raspberry cream. Spread a little Nutella over the top, repeat the process with the remaining ingredients, finish with a crêpe. Cover and refrigerate for at least 1 hr.