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OH.MY: Nutella Crepe Cake 280 grams (about 2 cups) kumquat's all-purpose flour 70 grams (about 1/2 cup) hazelnut flour* 2 tbsp sugar 6 large eggs 2 cups milk 6 tbsp canola oil 1 tsp vanilla 1/4 tsp salt Extra oil for brushing skillet Nutella 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.

  • Monica Williams

    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.

  • Monica Williams

    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.

  • Monica Williams

    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.

Clean Eating Dark Chocolate “Turtles” …vegan & gluten free delights!