Apple And Butterscotch Crepe Cake
This is one epic stack of pancakes... we've layered them with apple cream and fresh apples! To top it all off, we drizzle butterscotch sauce all over our crepe cake! It's so easy to change up the flavours... which would you choose?
For The Crepe Cake
- 1 large egg, whisked
- 210 g plain flour
- 350 ml whole milk
- 2 tbsp caster sugar
- 2 pinches cinnamon
- 1 knob butter
- 2 tbsp icing sugar
- 1 glug apple juice
- 4 red eating apples
- 250 g Cream Cheese
For The Butterscotch Topping
- 120 ml double cream
- 50 g soft brown sugar
- 1 tbsp butter
- 1 apple
- 1 pinch salt
Make The Pancake Batter
Whisk the egg with the flour, milk, 2 tbsp of caster sugar and a pinch of cinnamon.
Make The Pancakes
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.
Make The Filling
Whip the cream and stir in the apple juice and icing sugar.
Fold the apple cream into the cream cream cheese.
Layer Up And Set
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.
Make The Butterscotch
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.
Prep The Toppings
Peel and dice the apple as small as possible.
Hack up the pecans into a tiny crumb.
Finish And Serve!
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.
Hungry for more? Try one of these!