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.