Crepe Cake With Apple-Orange Jam And Salted Butter-Calvados Caramel Recipe

Name: Crepe Cake With Apple-Orange Jam And Salted Butter-Calvados Caramel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CREPES:; 2 whole Eggs; 2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Milk; 1/2 pounds, 7/8 ounces, weight Flour; 3-5/8 ounces, weight Sugar; 1 Tablespoon Olive Oil; Butter, To Cook The Crepes; _____; FOR THE CARAMEL:; 8 ounces, weight White Sugar; 5-2/3 ounces, weight Salted Butter; 1 Tablespoon Calvados; 10 tablespoons, 7 pinches Cream; _____; FOR THE JAM:; 2 whole Oranges, Zest And Juice (You'll Need The Zest Of Both Oranges But The Juice Only Of One Orange); 4 whole Granny Smith Apples; 6 Tablespoons Sugar

Servings: persons

FOR THE CREPES:
2 whole Eggs
2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Milk
1/2 pounds, 7/8 ounces, weight Flour
3-5/8 ounces, weight Sugar
1 Tablespoon Olive Oil
Butter, To Cook The Crepes
_____
FOR THE CARAMEL:
8 ounces, weight White Sugar
5-2/3 ounces, weight Salted Butter
1 Tablespoon Calvados
10 tablespoons, 7 pinches Cream
_____
FOR THE JAM:
2 whole Oranges, Zest And Juice (You'll Need The Zest Of Both Oranges But The Juice Only Of One Orange)
4 whole Granny Smith Apples
6 Tablespoons Sugar

1
To make the crepes, start by beating the eggs, then stir in the milk. When well-combined, add the flour bit by bit, stirring all the time to avoid lumps. When all the flour has been incorporated, add the sugar and oil and mix well. The batter now is ready. To make the crepes, butter the surface of the pan or in this case a special crepe pan (where you can make six at a time). Spoon some of the batter on the pan, swirl around just enough to cover it and cook 1-2 minutes on each side. Repeat with the rest of the batter.
2
To make the caramel, melt the sugar in a saucepan on low-medium heat. Be sure to use a pan that lets you see the colour of the sugar as it melts, otherwise you can easily burn it and that's the point of no return. When the sugar starts to melt (you will first see it on the sides) you can start pushing it a bit towards the centre to prevent it from burning, stirring it occasionally. When the sugar has melted and has a nice dark amber colour, take it off the heat and stir in the butter (careful here as it tends to splash). Add a splash of Calvados and finally stir in the cream. Transfer the caramel to a jar/container leave it to cool in the room temperature, then place it in the fridge till needed.
3
To make the jam, grate the zest of the oranges and squeeze the juice. Peel and core the apples, then cut into small cubes of equal size. Mix all the ingredients (apples, zest, juice and sugar) in a small saucepan and simmer for about 15 minutes till the apples are soft, stirring occasionally. Check if you are happy with the sweetness, then pass through a fine sieve and store in an airtight jar.
4
You can prepare the caramel and jam a few days in advance and keep them in the fridge.
5
To serve, layer the crepes with the apple-orange jam and top with the wonderful salty caramel. You can also garnish with some orange peel.

2084

kcal

Calories

128

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CREPES:, 2 whole Eggs, 2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Milk, 1/2 pounds, 7/8 ounces, weight Flour, and more.

Yes, Crepe Cake With Apple-Orange Jam And Salted Butter-Calvados Caramel falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crepe Cake With Apple-Orange Jam And Salted Butter-Calvados Caramel

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