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  • Crêpe Cake with Caramelized Apples & Wild Blueberries

Aerial view of crepe cake topped with blueberries, apples and cinnamon

Crêpe Cake with Caramelized Apples & Wild Blueberries

By Sobeys
Published on March 07, 2024
Crêpe Cake with Caramelized Apples & Wild Blueberries
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Time and servings

50 minsTotal time
Serves 4420 kcal/serving
25 minsPrep time
25 minsCooking time

Ingredients

  • 1 1/2 cups all-purpose flour 375mL
  • 2 cups milk 500 mL
  • 1 egg 2 eggs
  • 1 tbsp sugar 15 mL
  • 1 tbsp 35% whipping cream 15mL
  • 2 tbsp icing sugar 30 mL
  • 2 tbsp honey
  • 1/2 tsp vanilla extract 2 mL
  • 1 tbsp vegetable oil 15 mL
  • 1 tbsp butter 15 mL
  • 2 gala apples, peeled and sliced into 1/2 inch (1 cm pieces)
  • 3 tbsp unsalted butter 45 mL
  • 3 tbsp honey 45 mL
  • 1/2 cup chopped pecans 125 mL
  • 1/2 cup frozen wild blueberries 125 mL

Directions

  1. Step 1

    In a bowl, whisk flour and milk until smooth. Add eggs and sugar and whisk until smooth, about 10 seconds. Let stand 10 min.

  2. Step 2

    Meanwhile, beat whipping cream, icing sugar and vanilla until firm. Cover and refrigerate until ready to use.

  3. Step 3

    Heat a 10-inch (25 cm) nonstick skillet over medium heat. Melt butter and oil together in microwave for 30 seconds; stir to blend. With a heat-resistant brush, brush pan lightly with some of the butter and oil mixture. When pan is hot, pour 1/3 cup (75 mL) batter in pan and swirl pan to coat thinly. Cook until bottom is golden and edges start to curl, about 1 min. Flip over and cook other side, about 30 seconds. Remove to a platter. Repeat with remaining batter to make 8 crêpes.

  4. Step 4

    Melt butter in a medium nonstick skillet over medium heat, Add apples and cook until lightly browned, about 3 min. Add honey and simmer 1 min. Add pecans and blueberries and simmer 1 min. Remove from heat and let stand for 5 min.

  5. Step 5

    To assemble, lay one crepe on a serving platter. Spread evenly with 1/4 cup (60 mL) whipped cream. Repeat, using all the crepes and whipped cream. Top with apple-blueberry mixture. Cut into eight wedges and serve with additional whipped cream, if desired.