Author Notes
Yummy Nutella Cranberry Crepe Cake recipe. Crepes and more crepes piled up together with nutella and homemade cranberry filling. Gluten free and dairy free. —Joana
Ingredients
- For the Crepes
-
1 cup
tapioca
-
1 cup
rice flour
-
2
eggs
-
1 cup
rice milk
-
nutella
- For the Cranberry Jam
-
2 cups
cranberries, fresh or frozen
-
1/2 cup
granulated sugar
-
1/2 cup
water
Directions
- For the Crepes
-
Mix the flour and tapioca in a bowl.
-
Add the eggs and mix well.
-
Slowly pour in the milk while beating.
-
Let stand for 15 minutes, minimum.
-
Pour in a ladle of batter in a hot small non-stick pan.
-
Cook over medium heat for 2 minutes or until golden and flip. Cook for another minute and remove to a plate.
-
Continue until all batter is gone.
-
For the Crepe Cake, place one crepe on a cake stand or serving dish and spread nutella filling evenly over it.
-
Top with another crepe and add cranberry jam. (recipe below)
-
Repeat with remaining filling and crepes, leaving the last crepe plain on the top.
Chill in the fridge before serving.
- For the Cranberry Jam
-
Heat the cranberries, water, and sugar in a small saucepan over low heat.
-
Stir every 5-10 minutes, for 30-45 minutes or when the mixture resembles a thin sauce and is slightly bubbling around the edges.
-
Remove from heat and let stand while you prepare the crepe cake.
-
Use for crepe topping and save the rest in a jar in the fridge.
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