Crêpe Cake with Caramelized Apples & Wild Blueberries
35% whipping cream
Gala Apples, peeled and sliced into 1/2-inch (1 cm) slices
Frozen Wild Blueberries
In a bowl, whisk flour and milk until smooth. Add eggs and sugar and whisk until smooth, about 10 seconds. Let stand 10 min.
Meanwhile, beat whipping cream, icing sugar and vanilla until firm. Cover and refrigerate until ready to use.
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.
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.
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.
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