I’m very happy to unveil my Portuguese Blogger Secret Santa of 2014 for whom I’ve created this recipe. Crepes and more crepes piled up together with a homemade nutella and cranberry filling. Yum!!
And my BSS is… Definitivamente Sao Dois! (definitely two) 🙂 Sara has an interesting blog about her life as a mother of three year old twins: a boy and a girl. So I made this dessert thinking about them and their family.
Crepes are a classic family recipe and, for this dessert, I’ve adapted the famous french cake Mille Crepes that translates to thousand crepes. To fill in the layers, I definitely chose two fillings 🙂 homemade nutella and cranberry jam. Double yum!
The crepes are made with tapioca, rice flour and rice milk, which makes them super light and naturally gluten and dairy free.
A big thank you to Ana and Gabriel from Da Nossa Cozinha blog for organising this super Xmas party!
Hope you enjoy the recipe 🙂
Nutella Cranberry Crepe Cake
Ingredients
For the Crepes
- 1 cup | 100 g rice flour
- 1 cup | 100 g tapioca flour
- 4 eggs
- 2 cups | 400 ml rice milk
For the Cranberry Jam
- 2 cups | 7oz | 200g cranberries* fresh or frozen
- 1/2 cup | 3,5oz | 100g granulated sugar
- 1/2 cup | 4,23oz | 125 ml water
For the Nutella
- 3,18 oz | 90g hazelnuts
- 1,68 oz | 48g cocoa powder
- 2 tablespoons butter
- 3-4 tablespoons almond milk or rice milk
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
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. (recipe below)
- 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.
For the Nutella
- Place hazelnuts on a baking sheet and heat the over at 180ºC | 350º F. Bake them for about 12 to 15 minutes, or just until fragrance starts to develop.
- Remove from oven and place in a clean cloth towel.
- Rub hazelnuts in the towel and most of the skin will come off.
- Place hazelnuts in a blender or food processor and blend until it turns into a soft paste. Add remaining ingredients and blend for 4- 6 minutes until smooth. Taste for sweetness and adjust if necessary.
- Use for crepe filling and store the rest in a jar in fridge.
Notes
- * According to Monash University, 7oz | 200 grams of cranberries are equivalent to 0,49oz | 14 grams of dried cranberries. The recommended dose of dried cranberries is 0,53oz | 15 grams, which is why it is low FODMAP. This information is not in the Monash University app, but was published on their website in 2017.
- this homemade nutella is low FODMAP but the quantities per meal should be limited. The safe amount of cocoa powder is 0,28oz | 8g and this recipe has 6 times as much. The safe amount of hazelnuts is 0,53oz | 15g and this recipe has 6 times more. If you use all the nutella, the safe dose is ⅙ of the cake, which is equivalent to the number of slices it yields. If you use half, you can eat up to ⅓ of the cake.
Wow what a wonderful recipe! I can’t wait until I get my tapioca flour and time to try this, love the ideas to to make own cranberry jam and Nutella. I will have to be very careful with this one as still doing low FODMAP elimination. Thank you again for recipes.
Thank you, Clare! The recipe calls for half of the nutella so if you eat 1/4 of the cake, you should be ok 🙂
Que bela maravilha!
Obrigada 🙂
olá
gostamos muito da versão em português, fica mais fácil para seguir as receitas
logo que experimente a receita faço o “rate”
ficamos a aguardar as novidades
bjs
Natacha e familia
Alright 😉
Delish!! We’d LOVE to see this on WholeYum.com!