Chocolate Hazelnut Crepe Cake

Chocolate Hazelnut Crepe Cake

Not only does this Chocolate Hazelnut Crepe Cake look fabulous, it tastes amazing too.  The original recipe is by the very creative Lucy Nunes and amazing photography by Jeremy Simons.

You will find the recipe here at Taste.   This cake is easier to make than it looks so please don’t be daunted by the photo.  It’s absolutely delicious!

As an easy alternative, should you prefer not to use frozen crepes as suggested in Lucy’s recipe for this cake, you can make your own Chocolate Crepes.  Click here for the Chocolate Crepes recipe by Rebecca Franklin.

Chocolate Crepes

Chocolate Crepes

This delicious and simple Chocolate Crepe recipe is a classic and can be whipped up very quickly.  A fast favorite with children and adults alike.   This popular Chocolate Crepe recipe is by Rebecca Franklin of  French Food Recipes.   Nice and easy for kids who love cooking.

Ingredients:

  • 2 cups milk
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 6 tablespoons powdered sugar
  • 2 large eggs
  • 2 tablespoons butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Preparation:

Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.

Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.

Makes 12 servings.  Serve with strawberries (optional)

Bon Appetit!