quinta-feira, 6 de junho de 2013

NUTELLA CREPE CAKE

9_nutella-crepe-cake

 

In addition to being stunning and scrumptious, this crepe cake is gluten-free! So if you're on dietary restrictions for health reasons or simply want to steer clear of gluten, feel free to indulge in this fabulous, fancy pants dessert. Seriously, this cake is so pretty and perfect, it begs to be served at a dinner party.

Ingredients:
280 grams (about 2 cups) kumquat's all-purpose flour
70 grams (about 1/2 cup) hazelnut flour*
2 tablespoons sugar
6 large eggs
2 cups milk
6 tablespoons canola oil
1 teaspoon vanilla
1/4 teaspoon salt
Extra oil for brushing skillet
Nutella
Chopped hazelnuts to garnish

Directions:
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.

 

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