Apple and Walnut Layered Crêpe Cake | Old-Fashioned Baked Dessert
(0)
60 min
Under an hour
Kifli Kukták
Az őszi vasárnapok legédesebb nosztalgiája egyetlen tepsiben: vékonyra sütött palacsinták rétegezve fahéjas vajon párolt almával, illatos darált dióval és selymes házi baracklekvárral. A tetejére lágy tejfölös-tojásos öntet kerül, amely sütés közben aranybarnára karamellizálódik. Tálaláskor egy leheletnyi porcukor teszi teljessé ezt a békebeli desszertet.
Ingredients
Preparation method
Preparing and frying the crêpe batter
Mix the fine wheat flour with a pinch of salt. In a separate bowl, whisk 2 eggs with the milk and 20 g of granulated sugar, then gradually incorporate the flour until you have a completely lump-free, silky batter. Finally, stir in 20 g of melted butter and let the batter rest on the counter for 15 minutes.
Lightly grease a hot frying pan with butter and, ladle by ladle, fry 10-12 thin, golden crêpes from the batter on both sides.
Preparing the apple and walnut fillings
Peel, core, and thinly slice or coarsely grate the apples. Melt 20 g of butter in a pan, add the apples, 50 g of granulated sugar, and the ground cinnamon, then simmer over medium heat for 6-8 minutes until tender and fragrant, allowing the apple juices to thicken slightly.
Chef's tip
If you want an even more aromatic filling, toast the walnuts in a dry pan for 1-2 minutes before grinding, as this releases their deep, roasted aromas.
The dessert is also excellent chilled the next day: the flavours meld together even better, and it slices beautifully like a cold cake.
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Kifli Kukták
