Hazelnut Crêpe Cake
Makes 1 (8-inch) cake
  • 9 large eggs, room temperature
  • 2¼ cups (281 grams) all-purpose flour
  • 2 cups half-and-half
  • 7 tablespoons (84 grams) granulated sugar
  • 1½ tablespoons vanilla extract
  • 1½ teaspoons (4.5 grams) kosher salt
  • 9 teaspoons (45 grams) unsalted butter, melted and divided
  • Hazelnut Cream Filling (recipe follows)
  • Caramelized Hazelnuts (recipe follows)
  1. In the container of a blender, place eggs, flour, half-and-half, sugar, vanilla, and salt; pulse until combined. Strain mixture, and transfer to a large bowl. Cover and refrigerate for at least 30 minutes or overnight.
  2. Heat an 8-inch nonstick pan over medium heat. Add 1 teaspoon (5 grams) melted butter to pan, swirling to coat.
  3. Spoon 2 to 3 tablespoons batter into pan, and quickly swirl to coat entire surface of bottom of pan. Cook over medium heat until top of crêpe begins to appear dry, 45 seconds to 1 minute. Using an offset spatula, gently turn crêpe, and cook until done, 15 to 30 seconds. Transfer to a wire rack to let cool. Repeat procedure with remaining melted butter and batter. Store crêpes between layers of parchment paper to prevent sticking.
  4. Place one crêpe on a cake stand. Spread about 3 tablespoons Hazelnut Cream Filling over crêpe, filling to within ½ inch of edge. Top with another crêpe. Repeat layers until all Hazelnut Cream Filling and crêpes have been used. Top with Caramelized Hazelnuts. Serve immediately, or cover and refrigerate for up to 2 days.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/hazelnut-crepe-cake/