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Crêpe Cake with Caramelized Apples & Wild Blueberries


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.

Servir en minces tranches : c’est très riche!

1 1/2 Cups (375 mL) All-purpose flour 2 Cups (500 mL) Milk 2 Eggs 1 tablespoon (15 mL) Granulated sugar 1 tablespoon (15 mL) 35% whipping cream 2 tablespoons (30 mL) Icing sugar 1/2 teaspoon Vanilla extract 1 tablespoon (15 mL) Vegetable oil 1 tablespoon (15 mL) Butter 2 Gala Apples, peeled and sliced into 1/2-inch (1 cm) slices 3 tablespoons (45 mL) Unsalted butter 3 tablespoons (45 mL) Honey 1/2 cup (125 mL) Chopped Pecans 1/2 cup (125 mL) Frozen Wild Blueberries