30 LAYERED NUTELLA CREPE CAKE, for my birthday boy!

Yes, you read it right! This little cake has 30 layers in it. 30 layers of soft melt-in-the-mouth French Crepes layered & coated with a nutella ganache. I came up with this idea after our trip to Vegas. We both kind of really really like Crepes, so why not make something with it for his Birthday! The number of layers has another implication to it, he just turned the big number!! HAPPY BIRTHDAY JOBIN!

I've never made a French crepe before but I've had a lot of good experience with Indian crepes/ Dosa's especially the finicky Neer Dosa. Therefore, I didn't have much doubts of me pulling these off.Alton Brown recipes are easy to follow and give exceptionally good results! Having tried his Homemade Chocolate & Boston Creme Doughnuts in the past and loving it, I didn't have to think twice before I went ahead with this one.



When I say that, I really mean it...they were so easy to make. Easy batter, easy flipping and tastes great on the palatte ! These crepes can be made ahead of time, which I usually never do but this time, I did try. It worked...like a charm! I doubled the quantity and it gave me 32 crepes, so the remaining 2 went straight into my belly while assembling the cake.

If you want to make a cake which is taller, you may need atleast 60-80 layers because crepes are really thin and even after stacking them up with the frosting in between, they don't grow much taller. It has it's own advantages, like seeing the jaws around you drop as everyone would be expecting a 2 or 3 layers inside it. Don't overdo the frosting as it would only make you feel heavy after eating it. Imagine 30 layers with thick frosting...no, you wouldn't want to imagine that!

30 LAYERED NUTELLA CREPE CAKE
Recipe for the crepes (with video) : Alton Brown
Recipe for the nutella ganace: My own

Ingredients:
For the crepes
2 large eggs
1 c flour
3/4 c milk
1/2 c water
3 tbsp butter, melted
2 1/2 tbsp sugar
1 tsp vanilla

Method: Dump all the ingredients into a blender and whizz it for just 7-10 secs. Refrigerate the batter for 1 hour or upto 48 hours. Heat a small non stick skillet on medium high and butter the botton and sides. Pour 1/4 c of the batter into the centre of the pan and swirl to spread the batter evenly. Cook for 30 seconds and flip carefully. Cook for another 10 seconds. Remove the crepes and leave them to cool on a  chopping board. Once cooled, you can stack them up, cover with a clingfilm and store it the fridge for several days.

For the Nutella Ganache:
200g nutella
200g semi sweet chocolate
200g cream

Method: Combine all the ingredients together in a saucepan and cook over medium heat till the chocolate and nutella melts. Use it in between the crepes for stacking and also for cover the sides of the crepe cake.
Let the cake chill till needed and dust with cocoa just before serving.

When he got back home from work, I think he forgot about the 2nd cake. So when I told him,'There's something for you', his face lit up because he knew it was the other cake. The table was set out and the cake was cut while I sang for him.The minute he cut into it and pulled out a slice he said, 'WOW!'. Of course, the next question had to be,'Guess the no. of layers!'. Knowing me,he guess it right and after the first bite, I made him count all the layers just to tell myself that I'm not so predictable! :-)