Crepe Cake Yule Log

Skip the sponge cake and try this far more satisfying log made with layers of Nutella-covered crepes and topped with chocolate.


  • For the crepes:
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon kosher salt
  • 10 eggs
  • 3 tablespoons sugar
  • 3 3/4 cups whole milk
  • 7 tablespoons butter, melted
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • For the filling and decoration:
  • 3 cups Nutella
  • 10 ounces marzipan
  • 1/2 cup raspberries
  • 3 1/2 cups chocolate frosting
  • 1 1/2 cups dark chocolate
  • 1 bunch fresh mint leaves
  • 1 stem lemon or orange leaves
  • Green luster dust
  • Gold luster dust
  • Food coloring of your choice
  • Powdered sugar, for garnish
  • Cocoa powder, for garnish


  1. In a blender, combine flour, salt, eggs, sugar, milk, butter and extracts. Mix well until bubbles form, about 30 to 45 seconds. Once the mixture is bubbly on top, set aside for 20 minutes to rest.
  2. Heat a nonstick skillet and lightly grease it, then layer in the crepe. Cook until lightly golden brown, about 2 minutes on each side.
  3. Set crepes aside to cool.
  4. Stack 2 crepes next to each other and pull one down to overlap the other by about 1 1/2 inches. Layer on Nutella with an offset spatula, spreading it well to cover the whole crepe. Roll the crepes up together, stopping with 2 inches of the second crepe unrolled. Layer 2 more crepes slightly overlapping one another and the rolled crepes, layer them with Nutella and roll the crepes up around the center roll. Continue like this until your roll has a diameter of about 4 inches, or your desired size. Chill the rolled cake for about 30 minutes.
  5. While the cake is chilling, make your mushrooms by rolling marzipan stems and caps, tinting some with food coloring as desired. Top some stems with raspberry caps as well.
  6. Prepare an array of clean and dry mint and citrus leaves, a paintbrush and some melted chocolate. Brush the chocolate along the veined side of the leaves, about 1/4 of an inch thick, and set aside to cool completely.
  7. Remove the chocolate from the leaves, then use green and gold luster dust to decorate the leaves.
  8. Cut the two ends of the chilled rolled crepe cake at an angle, reserving the two end pieces. Attach those pieces to the cake to mimic a log shape. Ice the cake with chocolate frosting and decorate it with the mushrooms and leaves as desired. Top with a dusting of powdered sugar and serve immediately.