Apple Crepe Cake with Meringue and Caramel Top

I just love crepe (pancake) cakes – it’s easy, layer-y and tasty. This one starts my fall baking. Days became colder and shorter, and food became comfort and spicy. For this cake I used homemade slow-cooker stewed apples (recipe, adapted from Betty Crocker, is included) and easy homemade caramel sauce.

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For crepes (about 10-12):
1 large egg + 2 yolks
1 cup milk
1/2 cup flour
pinch of salt
1 tbsp. sugar

For filling (it’s to much for one small cake, I used half):
4 apples (Granny Smith or other tart apples)
2 tbsp. butter
1-2 tbsp. lemon juice
1/4 cup brown sugar
1 tsp. cinnamon
2 tbsp. Boiled Apple Cider Syrup or 1/4 cup plain apple cider

For meringue top:
2 large egg whites
1-2 tbsp. sugar

For caramel sauce:
1 tbsp. brown sugar
1 tsp. soft butter or coconut oil
2 tbsp. sour cream

Spray slow cooker with cooking spray. Mix apples, butter and lemon juice. Sprinkle with brown sugar and cinnamon; toss to coat. Pour cider over apples. Cover and cook on Low 2 hours or until apples are tender.

Beat all of the ingredients for crepe batter. Heat a small non-stick or cast-iron pan, spray with cooking spray. Pour 1/3 cup of batter (or enough to cover the bottom of pan) into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip with spatula, be careful with edges. Cook for another 10 seconds and remove to the plate. Add about 2 tablespoon filling and spread. Cover with next cooked crepe etc. 

Whisk egg white and sugar until medium peaks. Transfer the cake on the oven-proof pan, top with meringue and place for a couple minutes under the broiler until golden.

For fast caramel sauce, mix all ingredients together and cook in microwave about 1 minute.

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