10 Layer Crêpe Cake
List of Ingredients
Instructions
Prepare the crêpe batter
In a large bowl, whisk together the crêpe mix and 480ml milk. Mix until smooth and lump-free. Let the batter rest for about 5–10 minutes.
Prepare the topping
In another bowl, whisk the topping mix with 144ml cold milk. Continue whisking until it thickens into a smooth, creamy consistency. Set aside in the fridge until needed.
Melt the chocolate
Break the dark chocolate into pieces and melt using a microwave or double boiler. Stir until smooth and glossy. Set aside.
Cook the crêpes
Heat a non-stick pan over medium heat and lightly grease with butter. Pour a small amount of batter into the pan and swirl to coat the base thinly. Cook for 1–2 minutes until the edges lift slightly, then flip and cook the other side. Repeat with the remaining batter, stacking the crêpes on a plate.
Assemble the crêpes
For each crêpe: Spread a layer of the creamy topping. Drizzle with melted chocolate. Sprinkle crushed hazelnuts. Fold or roll the crêpe as desired.
Finish and serve
Arrange crêpes on a serving plate. Dust lightly with cocoa powder. Add extra chocolate or hazelnuts if desired.
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