Gluten-Free Nutella Crepe Cake
I found this amazing recipe using my favorite chocolate… “Nutella !! wish me Luck I’ll make it [ or at least try]… I hope you’ll try to.
Nutella Crepe Cake
Chopped hazelnuts to garnish
Combine flours, sugar, eggs, milk, 6 tablespoons canola oil, vanilla, and salt in a large measuring cup or bowl. Stir well with a wire whisk until smooth. Let stand for 15 minutes.
Heat a 10-inch skillet over medium heat until hot. Brush with a generous bit of oil. Pour scant 1/4 cup batter into skillet and tilt pan quickly to coat bottom. Cook crepe until golden on bottom, about 30 seconds. Carefully flip crepe with a spatula and cook other side for an additional 30 seconds. Transfer to a plate, stacking crepes between wax paper, so they don’t stick together. Continue with remaining batter, brushing skillet with oil between crepes.Spread a thin layer of nutella on one crepe. Place on serving plate. Spread a thin layer of nutella on another crepe; place on top of crepe on serving plate. Continue to spread nutella and stack remaining crepes. Spread a bit of nutella on top crepe. Top with chopped hazelnuts, if desired.Chill and serve.
Yield: 1 crepe cake
*to make hazelnut flour, pulse hazelnuts in a small food processor until finely ground. be sure to stop processing before creating hazelnut butter.