Recipes
Coffee Hazelnut Crepe Cake
19
Dec
Dec
Coffee Hazelnut Crepe Cake
Ingredients
Crepe Batter:
- 8 pieces eggs
- 1/2 cup melted butter
- 4 cups fresh milk
- 2 packages MAYA Original “Fluffy and Tasty” Hotcake Mix 200 grams
Coffee Hazelnut Filling:
- 1 tablespoon instant coffee powder
- 1 cup hazelnut spread
- 1 cup whipping cream
- cocoa powder, for garnish
- instant coffee powder, for garnish
Instructions
Prepare Crepes:
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In a mixing bowl, beat eggs, melted butter and fresh milk until well combined then add in the hotcake mix.
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Keep stirring until no lumps and batter becomes smooth.
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Use a 6-inch non-stick frying pan and ladle a scant of 1/4 cup crepe mixture.
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Tilt the pan from sides to sides to have an even layer of crepe. Repeat the same procedure until all crepe batter is used. Set aside.
Prepare Filling:
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In a mixer bowl, combine coffee powder and hazelnut spread and beat at medium speed until well mixed. Set aside.
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In another mixer bowl beat whipping cream until double in volume. Fold in the coffee mixture into the whipped cream until thoroughly mixed. Set aside.
To Assemble:
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Place one crepe on serving dish.
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Spread a thin layer of filling then top with another crepe, spread again with thin layer of filling.
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Do the same procedure with the remaining crepes and filling.
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Finish top of the crepe cake with the remaining filling then dust with cocoa and instant coffee powder. Serve.