Pumpkin Nutella Crepe Cake.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered crepe cake made with pumpkin crepes, Nutella, and whipped cream, topped with toasted pumpkin seeds. Rich, nutty, and seasonally flavored, this elegant dessert combines delicate crepes with indulgent chocolate-hazelnut filling.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 6 tablespoons butter
- 4 large eggs
- 1 1/2 cups milk (I use 2%)
- 3/4 cup pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoons salt
- 1 cup water + plus more if needed
- 1 cups jar Nutella (or 2-3)
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1/3 cup pepitas (toasted)
- 1 cup granulated sugar
- 7 tablespoons unsalted butter (cut into chunks)
- 2/3 cup full fat canned coconut milk (may use heavy cream)
- 2 tablespoons bourbon (optional)
- 1/2 teaspoon flaky sea salt
- 1 cup milk
- 12 ounces Medjool dates (pitted + finely chopped)
- 6 ounces dark chocolate (chopped)
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 8 tablespoon unsalted butter (softened)
- 1/2 cup brown sugar
- 3 eggs
- 1 1/2 cups flour
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 30m
- Sodium
- 399mg
- Total sugar
- 64g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 611mg
- Calcium
- 189mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 399MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.