-
1
To make the pancake batter, whisk together the Large eggs, lowfat milk, Grand Marnier and 2 Tbsp.
-
2
melted butter or possibly vegetable oil.
-
3
Add in the flour slowly, whisking constantly to avoid lumps.
-
4
Stir in the sugar and zests.
-
5
Allow the batter to rest, refrigerated, at least 30 min before cooking.
-
6
Heat a nonstick 7-inch crepe or possibly omelet pan over low heat till warm.
-
7
Add in 1 tsp.
-
8
melted butter, using either a brush or possibly a tiny ladle, to coat the surface lightly.
-
9
As soon as the butter has started to bubble, lift the pan off the heat and pour 2 tablespoonfuls pancake batter into the pan, tilting to spread the batter proportionately across the bottom.
-
10
Return the pan to the heat and cook on low till golden on the underside, then flip and brown the second side.
-
11
As each pancake is completed, remove it to an ovenproof platter set in a 200 degree oven.
-
12
If you fan the pancakes out on the platter, rather than stacking them directly on top of each other, they will be easier to separate later.
-
13
Repeat till all the batter has been used.
-
14
There should be sufficient batter to make at least 12 pancakes (2 for each serving).
-
15
Prepare the filling: Peel, core and cut the apples into 1/4-inch thick slices.
-
16
In a saute/fry pan, heat the butter, add in the apple slices and saute/fry over medium-high heat till they turn a rich golden brown color, about 6 to 8 min.
-
17
Reduce the heat to low and carefully add in the maple syrup, then the walnuts, cinnamon and lemon juice.
-
18
Cook slowly till the apples are tender at the center of each slice, but not soft and mushy.
-
19
When the liquid is reduced to a syrupy quality, remove the pan from the fire and add in the Grand Marnier.
-
20
Then return to the heat for a moment more to integrate the flavors.
-
21
The filling can be made in advance and reheated just before finishing the dish.
-
22
To assemble the pancakes, place 3 Tbsp.
-
23
hot apple filling in the center of a pancake, and roll into a cigar shape.
-
24
Place the filled pancakes back in the hot oven till all have been completed.
-
25
Whip the heavy cream, confectioners' sugar and cinnamon together till soft peaks form.
-
26
Mix in the creme fraiche.
-
27
Serve 2 pancakes per person with a dollop of the cool cream and a drizzle of warm Fudge Sauce.
-
28
This recipe yields 6 servings.
-
29
Comments: You may substitute lowfat sour cream for the creme fraiche for a similar, if not identical, result.
