Chocolate Hazelnut Crepe Cake


  • all-purpose flour
  • milk
  • eggs
  • hazelnut flour
  • vanilla extract
  • sugar
  • salt
  • butter (melted)


  1. In a blender, add all-purpose flour, milk, egg, hazelnut flour, vanilla extract, sugar, salt, and melted butter.
  2. Blend, then let stand for 30 minutes.
  3. Turn on the Elite Cuisine Crepe Maker and set to desired temperature (about 3 for this recipe)
  4. Pour mixture on the cooking surface after it's done pre-heating.
  5. Using the included Batter Spreader to evenly spread out the mixture.
  6. Flip to cook the other side.
  7. Place crepe on a round plate after cooked.
  8. Spread fillings onto the crepe.
  9. Repeat step 4~8 until you have reached the desired crepe cake height.
  10. Refrigerate for 1 hour or until filling is chilled and firm.
  11. Garnish with chocolate and chopped nuts on top of the cake.
  12. Refrigerate for at least 2 hours before serving.