Coffee Hazelnut Crepe Cake

Coffee Hazelnut Crepe Cake

Course Hotcake
Cuisine American


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    


Prepare Crepes:

  1. In a mixing bowl, beat eggs, melted butter and fresh milk until well combined then add in the hotcake mix. 
  2. Keep stirring until no lumps and batter becomes smooth.
  3. Use a 6-inch non-stick frying pan and ladle a scant of 1/4 cup crepe mixture.
  4. 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:

  1. In a mixer bowl, combine coffee powder and hazelnut spread and beat at medium speed until well mixed.  Set aside. 
  2. 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:

  1. Place one crepe on serving dish. 
  2. Spread a thin layer of filling then top with another crepe, spread again with thin layer of filling.
  3. Do the same procedure with the remaining crepes and filling.
  4. Finish top of the crepe cake with the remaining filling then dust with cocoa and instant coffee powder. Serve.

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