this month the gluten-free ratio rally crew has decided to take on crepes.
 one of my fondest food memories of the years we lived in heidelberg, germany, are of the nutella crepes we would buy while walking around the festive christmas markets. gooey hazelnut-chocolate melted in a warm, fresh crepe folded in quarters and wrapped in a piece of parchment… that’s the perfect snack for a cold day of walking around admiring all of the hand-painted ornaments, puppets and specialty booths that filled the cobblestone-lined squares.
so when crepes came up this month, as hard as i tried, i couldn’t deny the obvious pair of crepes and nutella. i have, though, always been a little intrigued by crepe cakes and have never before made one. i love all those pretty, fussy layers piled into a lovely tower… so i did.
i have to admit… i have nicknamed this dessert, “the delicious mess”. because the nutella jar warns to not refrigerate as crepe cakes typically require, i decided to build and shoot this sucker without chilling for fear the nutella would harden into a scary, chalky mortar between the crepe layers. though it was delicious, it was a bit of a mess. i did, however, chill the cake after taking photos and i’m happy to report the nutella remained just as it should be, smooth and creamy. the whole cake was just a little more set and less messy. so if you have the luxury of time and self-control, chill for a bit prior to serving. if not, then go ahead and dig in. just have some napkins nearby.
ruhlman’s ratio for crepes is 1 part liquid : 1 part egg : 1/2 part flour.
my ratio looks more like 1.3 parts liquid : 1 part egg : 1 part flour.

Gluten-Free Ratio Rally: Nutella Crepe Cake
 
Ingredients
  • 280 grams (about 2 cups) kumquat's all-purpose flour
  • 70 grams (about ½ cup) hazelnut flour*
  • 2 tablespoons sugar
  • 6 large eggs
  • 2 cups milk
  • 6 tablespoons canola oil
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • Extra oil for brushing skillet
  • Nutella
  • Chopped hazelnuts to garnish
*to make hazelnut flour, pulse hazelnuts in a small food processor until finely ground. be sure to stop processing before creating hazelnut butter.
Instructions
  1. 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.
  2. Heat a 10-inch skillet over medium heat until hot. Brush with a generous bit of oil. Pour scant ¼ 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.
  3. 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.

 

check out the rest of these delicious gluten-free crepes… both savory and sweet…
adina of gluten free travelette made breakfast crepes three ways
caitlin of {gluten-free} nom nom nom made buckwheat crepes
caleigh of gluten free[k] made banana cinnamon crepes
charissa of zest bakery made black pepper crepes with chicken tikka masala
claire of my gluten free home made victory crepe cake
erin of the sensitive epicure made socca with za’atar & sumac
ginger of fresh ginger made sweet ‘n savory
heather of discovering the extraordinary made “southwestern” crepes
karen of cooking gluten-free! made crepes savory or sweet
morri of meals with morri made russian blini for two
pete and kelli of no gluten, no problem made key lime crepes
shauna of gluten-free girl made buckwheat crepes
tara of a baking life made breakfast crepes with eggs and kale
jonathan of the canary files made vegan crepes for filipino spring rolls
rachel of the crispy cook made raspberries and cream crepes
mrs. r of honey from flinty rocks made crepes – spinach & dessert