FOOD

Apple and Butterscotch Crepe Cake

Sorted Food makes an epic stack of crepes, layered with cream, fresh apples and butterscotch sauce.

FOOD

Apple and Butterscotch Crepe Cake

Sorted Food makes an epic stack of crepes, layered with cream, fresh apples and butterscotch sauce.

Ingredients

  • 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

Steps

  1. Whisk the egg with the flour, milk, 2 tablespoons of caster sugar and a pinch of cinnamon.
  2. Heat a knob of butter in a large frying pan.
  3. Pour in the batter to make a thin pancake.
  4. Cook for a minutes on each side or until golden brown on each side, then repeat for about 12 pancakes.
  5. Whip the cream and stir in the apple juice and icing sugar.
  6. Fold the apple cream into the cream cheese.
  7. Core the apples and slice them as thinly as possible.
  8. 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.
  9. Leave the cake in the fridge to set slightly.
  10. To make the butterscotch topping, throw the cream, sugar and butter into a saucepan and bring it to a boil.
  11. Turn down the heat and simmer for 10 minutes, stirring occasionally, until the mixture thickens.
  12. Stir in the vanilla extract and the salt.
  13. For the topping, peel and dice the apple as small as possible. Hack up the pecans into a tiny crumb.
  14. Pour the hot sauce over the crepe cake, making sure to cover the whole top of the cake and dripping over all the edges.
  15. Scatter with the apple and pecan pieces and serve the stack with extra warm butterscotch sauce on the side.