Crêpe Cake with Caramelized Apples & Wild Blueberries
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- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 50 mins
Ingredients
- 1 1/2
- All-purpose flour
- 375
- 2
- Milk
- 500
- 2
- Eggs
- 0
- 1
- Granulated sugar
- 15
- 1
- 35% whipping cream
- 15
- 2
- Icing sugar
- 30
- 1/2
- Vanilla extract
- 1
- 1
- Vegetable oil
- 15
- 1
- Butter
- 15
- 2
- Gala Apples, peeled and sliced into 1/2-inch (1 cm) slices
- 0
- 3
- Unsalted butter
- 45
- 3
- Honey
- 45
- 1/2
- Chopped Pecans
- 125
- 1/2
- Frozen Wild Blueberries
- 125
Directions
Step 1
In a bowl, whisk flour and milk until smooth. Add eggs and sugar and whisk until smooth, about 10 seconds. Let stand 10 min.
Step 2
Meanwhile, beat whipping cream, icing sugar and vanilla until firm. Cover and refrigerate until ready to use.
Step 3
Heat a 10-inch (25 cm) nonstick skillet over medium heat. Melt butter and oil together in microwave for 30 seconds; stir to blend. With a heat-resistant brush, brush pan lightly with some of the butter and oil mixture. When pan is hot, pour 1/3 cup (75 mL) batter in pan and swirl pan to coat thinly. Cook until bottom is golden and edges start to curl, about 1 min. Flip over and cook other side, about 30 seconds. Remove to a platter. Repeat with remaining batter to make 8 crêpes.
Step 4
Melt butter in a medium nonstick skillet over medium heat, Add apples and cook until lightly browned, about 3 min. Add honey and simmer 1 min. Add pecans and blueberries and simmer 1 min. Remove from heat and let stand for 5 min.
Step 5
To assemble, lay one crepe on a serving platter. Spread evenly with 1/4 cup (60 mL) whipped cream. Repeat, using all the crepes and whipped cream. Top with apple-blueberry mixture. Cut into eight wedges and serve with additional whipped cream, if desired.
Tip
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Nutritional Facts
- Calories:
- 420
- Fat:
- 27 g
- Carbs:
- 38 g
- Protein:
- 8 g
