Laura and Nora from Our Food Stories, the absolutely adorable blog in indulgent pictures about gluten-free indulgence, design and travel, tried out our cocoa nut creams and created this wonderful sweet. Perfect for a surprise and delicious late breakfast. Very easy to make!

  • Gluten-free crêpes (20-22 pieces)
  • 6 eggs (size M/L)
  • 400g light rice flour or a suitable gluten-free flour mix
  • 700-1000ml milk or vegetable drink of your choice*
  • 90g butter
  • 1 pinch of salt
  • 1 pinch of ground vanilla
  • Coconut oil (for baking)


  • 400g hazelnut cocoa cream from Becks Cocoa “Dschanduia” or cashew cocoa cream “Wellutata”.
  • Topping:
  • 1 handful raspberries and blueberries
  • 1 handful of hazelnut kernels, coarsely chopped.


*the amount varies depending on the type of flour, it is advisable to start with 700ml and see if more liquid needs to be stirred in after the batter has rested for a liquid crepe batter that spreads well in the pan.

Melt the butter slowly and leave to cool briefly. Beat the eggs with a hand mixer for 30 sec2ons. Then beat in the salt, vanilla and cooled melted butter. Now beat in the milk. Stir the rice flour by the tablespoon into the liquid ingredients with a whisk. Then let the dough rest for 15 minutes. Then brush a coated pan with a little coconut oil. Then fry the gluten-free crêpe batter in batches over a medium heat to make wafer-thin crêpes – it is best to pour in a ladle with one hand and hold the pan with the other hand and swirl quickly so that the batter spreads evenly. Turn the crêpe after 30-60 seconds. Bake all the crêpes in this way. Then spread a very thin layer of hazelnut spread on one crêpe and place on a cake plate – it is best to spread the following crêpes on a separate plate first and then stack them on the cake plate to form a crêpe cake. Place the crêpe cake in the freezer or fridge for 1-2 hours to allow the hazelnut cream to firm up a little and make the cake easier to cut. Finally, decorate the gluten-free chocolate-hazelnut crêpe cake with raspberries, blueberries and chopped hazelnuts.