Description
A rich, chocolatey dessert perfect for gluten-free diets, layered with creamy chocolate hazelnut spread.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 2 cups milk (dairy or non-dairy)
- 3 large eggs
- 2 tbsp melted butter or oil
- 1/4 cup cocoa powder
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/2 cup chocolate hazelnut spread
- Whipped cream or dairy-free alternative (for serving)
- Chopped hazelnuts (for garnish)
Instructions
- Whisk together the gluten-free flour, cocoa powder, sugar, and eggs in a bowl.
- Gradually add milk and melted butter, mixing until smooth.
- Heat a non-stick skillet over medium heat and add a small amount of oil.
- Pour 1/4 cup of batter into the skillet, swirling to coat the bottom evenly.
- Cook for 1-2 minutes until the edges are lightly browned, then flip and cook the other side.
- Repeat with the remaining batter, stacking the crepes on a plate.
- Spread a layer of chocolate hazelnut spread between each crepe to form the cake.
- Top with whipped cream and chopped hazelnuts before serving.
Notes
Make sure to whisk the batter well to avoid lumps. Use a non-stick skillet for easier flipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg