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
Serves: 4
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.