Crépe Cake with Carmelized Apples & Wild Blueberries
Makes Serves 8. Photo by Compliments
By Compliments
Directions
- 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.
Ingredients:
- 1 1/2 cup (375 mL) All-purpose Flour
- 2 cups (500 mL) Milk
- 2 Eggs
- 1 tbsp (15 mL) Granulated Sugar
- 2 tbsp (30 mL) Icing Sugar
- 1/2 tsp (1 mL) Vanilla extract
- 1 tbsp (15 mL) Vegetable Oil
- 1 tbsp (15 mL) Butter
- 2 Compliments Organic Gall Apples peeled and sliced into 1/2-inch (1 cm) slices
- 3 tbsp (45 mL) Unsalted butter
- 3 tbsp (45 mL) Honey
- 1/2 cup (125 mL) Compliments Chopped Pecans
- 1/2 cup (125 mL) Frozen Compliments Wild Blueberries
Crépe Cake with Carmelized Apples & Wild Blueberries
Makes Serves 8. Photo by Compliments By
Compliments
Ingredients:
- 1 1/2 cup (375 mL) All-purpose Flour
- 2 cups (500 mL) Milk
- 2 Eggs
- 1 tbsp (15 mL) Granulated Sugar
- 2 tbsp (30 mL) Icing Sugar
- 1/2 tsp (1 mL) Vanilla extract
- 1 tbsp (15 mL) Vegetable Oil
- 1 tbsp (15 mL) Butter
- 2 Compliments Organic Gall Apples peeled and sliced into 1/2-inch (1 cm) slices
- 3 tbsp (45 mL) Unsalted butter
- 3 tbsp (45 mL) Honey
- 1/2 cup (125 mL) Compliments Chopped Pecans
- 1/2 cup (125 mL) Frozen Compliments Wild Blueberries
Directions:
- 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.