Chocolate Hazelnut Crepe Cake | a2 Milk® USA Recipes
Chocolate Hazelnut Crepe Cake | a2 Milk® USA Recipes

Chocolate Hazelnut Crepe Cake

Difficulty: Moderate

Preparation: 5 mins

Cooking time: 20 mins, plus 10 mins of assembly

Servings: 12


  • 2 Cup All Purpose Flour
  • ¼ Cup Cane sugar
  • ¼ tsp. Salt
  • 2 ½ Cups a2 Milk ® Whole
  • 6 Eggs
  • ¼ Cup Butter or vegan spread, melted
  • 1 tsp. Vanilla extract
  • 1 Cup Prepared hazelnut & cocoa spread
  • 2 Cups Sliced fresh strawberries
  • ¼ Cup Chopped hazelnuts
chocolate hazelnut crepe cake


  1. In a mixing bowl, whisk together the flour and sugar. Set aside.
  2. In a blender, combine the milk, eggs, butter or butter spread and vanilla paste. Slowly add the dry ingredients and blend until the batter is smooth.
  3. Pour ¼ Cup batter into the bottom of a non-stick pan over medium heat. Immediately lift and tilt the pan in a circular motion, working the batter to the edges of the pan in one even coat. Cook for 1-2 minutes before flipping to brown the other. Repeat to make 12-18 crepes.
  4. Allow the crepes to cool slightly before stacking. Placing a sheet of parchment between each is helpful to prevent sticking.
  5. Spoon the hazelnut & cocoa spread into a piping bag fitted with a ¼-inch circular tip.
  6. To begin the cake assembly, pipe a small circle of spread onto a cake stand or a plate and affix the first crepe.
  7. Working in layers, pipe a ring of spread around each crepe, about ½ inch inside the edge. Within the ring, lay strawberry slices flat and pipe dots of spread between them.
  8. Stack the next crepe on top and repeat.
  9. Top the last layer with remaining strawberry slices, and sprinkle with hazelnuts.
chocolate hazelnut crepe cake nutrition
Allergens:  Wheat, Milk, Eggs, Tree Nuts (Hazelnuts)
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