Salted Caramel Apple Crepe Cake
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
54
Sourness
36
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
910 g
Apple (roasted)3 tbsps
Lemon Juice1 cup
Sugar1 tsp
Ground Cinnamon3 tbsps
White Sugar10 tbsps
Unsalted Butter (melted)1 cup
Heavy Cream1 tsp
Vanilla Extract3 tsp
Kosher Salt3 cups
All-Purpose Flour4.5 cups
Whole Milk12 large
Egg1.5 cups
Mascarpone CheeseDirections:
1
For the apple-cinnamon puree: Puree the roasted apples and their juices in a food processor or blender
2
Combine the apple puree with the lemon juice, sugar and cinnamon in a medium pot over medium-high heat
3
Bring to a boil
4
Reduce to a simmer and cook until thickened and reduced slightly, about 30 minutes
5
Cool to room temperature and store in a sanitized jar for up to a month
6
For the salted caramel: Heat the sugar in a saucepan over medium heat, until the sugar turns golden
7
Stir until all of the sugar is dissolved and just starting to turn a lovely amber color
8
Turn heat to low, add the butter and stir to combine
9
Careful, it¿ll foam up
10
Then add the heavy cream, vanilla extract and salt, stirring to combine
11
You¿ll cook the sauce for 5 to 10 minutes, until it comes together
12
It¿ll take quite a bit of stirring! Let caramel cool to room temperature, pour into a glass jar and store in the fridge for up to 2 weeks
13
Pour over everything and anything! For the crepes: Pop the flour, both sugars, salt, milk, eggs and melted butter in a large bowl and blend together thoroughly
14
If at all lumpy, strain
15
Heat a large saute pan over medium heat
16
Lightly coat or spray with vegetable oil and ladle a scoop of the batter into the center of the pan
17
Tilt the pan, rotating in a circle, to spread the entire crepe out
18
It should be about 9 inches wide and very thin
19
Cook until golden brown, about 1 minute per side
20
Set aside on a plate
21
Cook the remaining batter until you have about 20 crepes
22
For assembly: Place a crepe on a cake platter and spread 3 to 4 tablespoons of the mascarpone over the crepe
23
Top with another crepe, and spread with 3 to 4 tablespoons of the salted caramel sauce
24
Top that with another crepe, and spread with 3 to 4 tablespoons of the apple-cinnamon puree
25
Repeat this process until you¿ve layered 20 crepes
26
Pop the crepe cake in the fridge for at least 3 hours (preferably overnight) to set
27
When ready to serve, remove from the fridge and let it sit on the counter for about 20 minutes to take the chill off
28
Sprinkle the top with sea salt and enjoy