Nutella Cranberry Crepe Cake
Yummy Nutella Cranberry Crepe Cake recipe. Crepes piled up together with homemade nutella and cranberry jam filling. Low FODMAP and gluten free.
Servings: 6 slices
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
Low FODMAP Diet:
- * 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.