Ingredients

For the crepes
• 2 Cups flour
• 5 Tablespoons oil
• 1 Cup almond milk
• 1/4 Cup powdered sugar
• 1 Tablespoon vanilla extract
For the filling
• 1 Cup peanuts
• 1/2 Cup hazelnuts
• 1/4 Cup powdered sugar
• 1/4 Cup cocoa
• 1/4 Cup almond milk
• Pinch of sea salt
For topping
• 1/4 Cup cocoa
• 1/4 Cup crushed hazelnuts

Instructions

For the crepes
1. In a bowl mix the flour and the sugar.
2. Slowly add the milk, the oil and the vanilla mixing very well.
3. Let the mixture rest for 5 minutes and mix again.
4. If its too thick add a little bit more of milk.
5. Pour about 3 tablespoons of mixture in a oiled pan.
6. Spread it for the whole pan until you have a thin layer.
7. Cook over low heat for 5 minutes or until the borders start to curl.
8. With a spatula turn the crepe and let it cook for 2 more minutes.
9. remove from heat and repeat the process
For the filling
10. In a food processor mix the peanuts and the hazelnuts and process until creamy.
11. Add the powdered sugar, the cocoa and the sea salt while processing.
12. Add the milk and process until combined.
13. To prepare the cake just put one of the crepes as a base and spread 1 tablespoon of filling. Repeat with the whole bunch of crepes.
14. Top with more filling cocoa powder and crushed hazelnuts