Coco-nutty crepes cake for #NellysBigDay

So it seems that the day has come... Nelly got hooked up. Nah it isn't for her endless ranting about the sprigs of mint over desserts and neither because of her magnificent contribution to the extintion of bananas
Murray finally asked her to be his lovely wife (blinkey-blinkey ring and all). But I bet you all know that by now, she was squeeking for DAYS! I had to use hamburger buns on my ears to avoid breaking my timpans.

Joke aside, Nelly is just on of the sweetest-jumping Dominican I have met so far. We know each other since 1 year but as all Twitter-relationships, we end up knowing each other more than we do our family. We do spend the best part of hour waking hours together after all.

Can't really get any suggestion on how to manage a mariage, haven't been there haven't done that but, dealing with two chefs, I would suggest leaving the knives fairly out of hand while arguing (whisks are ok as spatulas).
Food always bring love as it gives love. Keep on cooking for each other guys, life will show you the ripest ingredients. The perfect recipe comes with time, even burnt cookies can be useful (just keep a fireplace on handy).
Be prepared to extend the number of servings when new lovelies will come seat at your table. Teach them to cook, teach them to love.

Wish you all the best my friends, sunshine, happiness and prosperity! But now let's eat cake!

You see Nelly, you got what you wished for, a...

Coco-nutty Crepes cake à la Nelly





Ingredients (serve 6-8):

Crepes (make 16 crepes): 

• 1 cup coconut milk 
• 1 cup rice flour 
• 2 tablespoon sugar
• 2 eggs
• 30g butter, melted 

Sauce: 

• 1/2 cup Sugar (for caramel) 
• 1/2 cup coconut juice 
• 1/4 cup Coconut cream 
• 3 teaspoon Rum 

Filling: 

• 125g butter 
• 1/2 cup coconut water 
• 4 tablespoon sugar or to taste 
• 3.5 tablespoon toasted almond flour ¹ 
• 1/16 teaspoon grated nutmeg 
• 1teaspoon amaretto liqueur or to taste 

• 1cup hazelnuts, roasted and chopped ² 

Method: 
Let's start by preparing the crepes batter; to do so simply combine all the ingredients, except the butter, in the bowl of a food processor and blitz until smooth. Pour the butter into the bowl and process till combined. Scrape the sides and bottom of the bowl since some of the rice flour might get stuck and process once more.
To cook the crepes warm up a 20cm/8" non-stick skillet over medium heat and then pour roughly 2 tablespoons of the mixture at a time in it. Tilt and shake the pan to uniformely distribute the batter and let cook. Once the borders will start to brown the crepe should be ready to be flipped over. Let cook on the other side until it will start to brown, then transfer to a plate.
Continue like this until all the batter is over.

While the crepes are cooling down, prepare the filling by combining all the ingredients, except the hazelnuts, in the bowl of a food processor and let it run until all nice and smooth.

To assemble the cake simply smear each crepe with a 2 teaspoons worth of the filling, sprinkle some of the hazelnuts over and cover with another crepe smoothing the underlying filling. Proceed like this until all the crepes will be over, put the last crepe with the nicest side facing up but do not smear it with filling.
While you are assembling the cake, prepare the caramel sauce. 
In a small saucepan combine the sugar with the coconut juice and set over medium fire. Stir until the sugar will be dissolved and let it boil down to a dark amber caramel, stop the cooking by plunging the bottom of the saucepan into a bowl of cold water. Add the coconut cream to the caramel and whisk until well combined, scraping the bottom and side of the pan.
Let the sauce cool down to room temperature and add the rum whisking it in well.

¹ To toast almond flours, spread it evenly on a baking tray and place it in a 120C/250F for 5-8 minutes. Keep an eye on it cause it can burn easily.  

² To toast whole hazelnuts, place them in a 150C/300F oven for 10-15 minutes.