Nutella Cranberry Crepe Cake
- 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
- 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.rnChill in the fridge before serving.
- 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.
tapioca, rice flour, eggs, rice milk, nutella, cranberries, granulated sugar, water
Taken from food52.com/recipes/32600-nutella-cranberry-crepe-cake (may not work)