Procedure

• Use 87g of eggs and 27g of Deliz Hazelnut Chocolate Spread mix the eggs in a separate bowl. Until the egg and Deliz Hazelnut Chocolate Spread are well combined.

• Add 125g of milk to the egg mixture and mix it well.

• In another bowl, add 500g of Japanese Crepe Premix and add 7g of cocoa powder and mix it well.

• Gradually add the egg mixture to batter and mix it well until there are no lumps.

• Preheat the crepe plate or pan at 180°C

• Grease the pan with light butter.

• Pour crepe batter onto the crepe plate / pan and spread it evenly for 2-3 minutes.

• When the edges of the crepe can be removed, flip the crepe.

• Lay down the crepes on the surface in a line, slightly overlapping.

• Spread over a thin layer of Deliz Hazelnut Chocolate spread

• Whisk 120g chilled whipping cream at medium speed until the cream form peak that flop.

• Spread over a thin layer of the whipping cream.

• Fold in the edges of the crepe along the two longer edges, then roll the crepe up from the short end to the other short end

• Keep it in the fridge for 90 minutes

• Slice the cake and it is ready to be enjoyed.