Cranberry Hazelnut Crepe Cake

If you want to add more lacto ovo vegetarian recipes to your recipe box, Cranberry Hazelnut Crepe Cake might be a recipe you should try. This recipe serves 40. One portion of this dish contains roughly 7g of protein, 29g of fat, and a total of 332 calories. For 64 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Many people made this recipe, and 1027 would say it hit the spot. Head to the store and pick up flour, orange zest, cranberries, and a few other things to make it today. It is brought to you by Blahnik Baker. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid. Try Chocolate Hazelnut Cream Crepe Cake // Blendtec, Chocolate-Hazelnut and Banana Crepe, and Cranberry & hazelnut cake for similar recipes.

Servings: 40

Preparation duration: 60 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a food processor or blender, combine all the ingredients for the crepe. Blend until very smooth. Pour the batter into a large bowl and chill for at least an hour or overnight.Heat a small non-stick pan and butter to coat. Pour a little less than cup of batter into the center of the pan and spread evenly by swirling. Let cook for 30 seconds and then flip. Let cook for another 10 seconds. Place crepe flat on a cutting board to cool. Continue making crepes until all the batter is gone (~40 crepes). Let them cool before stacking. You can make the crepes a day before assembling the cake.To make the cranberry sauce: Combine all the ingredients into a small saucepan. Cook over medium high heat until cranberries pop and sauce begins to thicken. Stir occasionally until sauce is thickened. Remove from heat and let cool.To make the filling: In a medium bowl, beat the cream cheese until smooth. In another medium bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.To assemble:Place one crepe down on a plate. Add a dollop of the filling on top and spread out evenly to cover the whole crepe. Add another few crepes on top and repeat. Every few stacks, top the filling with some cranberry sauce. End the stacking with a layer of crepe. Top the stack with sugared cranberries and toasted hazelnuts. Decorate with powdered sugar.

 

Step by step:

1. In a food processor or blender, combine all the ingredients for the crepe. Blend until very smooth.

2. Pour the batter into a large bowl and chill for at least an hour or overnight.

3. Heat a small non-stick pan and butter to coat.

4. Pour a little less than cup of batter into the center of the pan and spread evenly by swirling.

5. Let cook for 30 seconds and then flip.

6. Let cook for another 10 seconds.

7. Place crepe flat on a cutting board to cool. Continue making crepes until all the batter is gone (~40 crepes).

Let them cool before stacking. You can make the crepes a day before assembling the cake.To make the cranberry sauce

1. Combine all the ingredients into a small saucepan. Cook over medium high heat until cranberries pop and sauce begins to thicken. Stir occasionally until sauce is thickened.

Remove from heat and let cool.To make the filling In a medium bowl, beat the cream cheese until smooth. In another medium bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.To assemble

1. Place one crepe down on a plate.

2. Add a dollop of the filling on top and spread out evenly to cover the whole crepe.

3. Add another few crepes on top and repeat. Every few stacks, top the filling with some cranberry sauce. End the stacking with a layer of crepe. Top the stack with sugared cranberries and toasted hazelnuts. Decorate with powdered sugar.

Nutrition Information:

covered percent of daily need