Apple and Butterscotch Crepe Cake
Sorted Food makes an epic stack of crepes, layered with cream, fresh apples and butterscotch sauce.
- 1 large egg, whisked
- 210 grams plain flour
- 350 milliliters whole milk
- 2 tablespoons caster sugar
- 2 pinches cinnamon
- 1 knob butter
- 2 tablespoons icing sugar
- 1 glug apple juice
- 4 red eating apples
- For the butterscotch topping: 120 milliliters double cream, 50 grams soft brown sugar, 1 tablespoon butter, 1 apple, 1 pinch salt
- Whisk the egg with the flour, milk, 2 tablespoons of caster sugar and a pinch of cinnamon.
- Heat a knob of butter in a large frying pan.
- Pour in the batter to make a thin pancake.
- Cook for a minutes on each side or until golden brown on each side, then repeat for about 12 pancakes.
- Whip the cream and stir in the apple juice and icing sugar.
- Fold the apple cream into the cream cheese.
- Core the apples and slice them as thinly as possible.
- Layer the pancakes with an even smear of the cream cheese and a thin layer of fresh apple, repeating with all the pancakes, and ensuring that it ends with a pancake layer on the top.
- Leave the cake in the fridge to set slightly.
- To make the butterscotch topping, throw the cream, sugar and butter into a saucepan and bring it to a boil.
- Turn down the heat and simmer for 10 minutes, stirring occasionally, until the mixture thickens.
- Stir in the vanilla extract and the salt.
- For the topping, peel and dice the apple as small as possible. Hack up the pecans into a tiny crumb.
- Pour the hot sauce over the crepe cake, making sure to cover the whole top of the cake and dripping over all the edges.
- Scatter with the apple and pecan pieces and serve the stack with extra warm butterscotch sauce on the side.