Cocoa & Hazelnut butter Mille Crepe Cake

Cocoa Mille Crepe With Open Jar of Cocoa Hazelnut

Serves: -12


200g plain flour
2 eggs
600ml milk
 Oil or butter for frying

For the Filling
1 jar Meridian Cocoa & Hazelnut Butter
600ml double cream
2tbsp icing sugar

Blueberries and sliced banana to serve


1. Whisk together the flour, eggs and milk until you have a smooth batter.

2. Heap a little oil or butter in a non-stick pan and pour in 4tbsp of the batter, tipping and swirling the pan until the bottom is covered in a thin layer of batter. Cook for 30 seconds until the edges are golden and start to lift away from the pan.

3. Use a palette knife or spatula to flip the pancake and cook the other side. Remove to a plate to cool while you make the next. Repeat until you’ve used all the batter. You should have approx 18 pancakes.

4. Leave the pancakes to cool while you make the filling. Remove the seal and lid and gently heat all but 2tbsp of the Meridian Cocoa & Hazelnut butter in the microwave to loosen slightly.

5. In a large bowl, whip the cream until it just holds it shape. Gently fold in the Cocoa & Hazelnut butter and icing sugar until it’s all combined. It should be the consistency of chocolate mousse.

6. To construct the Mille Crepe, lay the first crepe on a plate and cover with a thin, even layer of chocolate cream. Lay the next pancake on top and repeat making sure that the cream is spread evenly.

7. Continue this way until all of the pancakes are used then spread the remaining cream over the top.

8. Mix the remaining Cocoa & Hazelnut butter with 3 tbsp of warm water to make a sauce. Drizzle this over the top of the Mille Crepe.

9. To serve, use a sharp knife to cut into slices and serve with some blueberries and banana slices.

Keep covered in the fridge and use within 2 days