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5 from 1 vote

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.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Low Fodmap
Keyword: cranberry, crepes, nutella
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.
The homemade nutella recipe was adapted from the blog Nem Acredito é Saudável , with due approval from the author.