I am not a fan of pancakes/crêpes but serving them with a delicious seasonal apple filling is different and I really do love this cake, which was inspired by an old recipe from The Roux Brothers Cookbook. I found some frozen blackberries in my freezer and add them to the topping.
Ingredients
For the crêpe/pancake batter:
- 100g plain flour
- 2 eggs, beaten
- 300ml whole milk
- 1 tablespoon oil or melted butter
For the apple filling:
- Approximately 500g Cox’s apple, peeled and sliced
- Juice of 1 lemon
- 50g caster sugar
- 50g butter
- 1 teaspoon vanilla essence
For the topping: Maple syrup and blackberries (optional)
Method
Put all the ingredients into a saucepan, add a splash of water and cook gently for about 20 minutes. Then puree in a blender until very smooth.
Make about 15 pancakes ….
To assemble the cake, simply lay a pancake on a plate and spread over a thin layer of the apple puree (use a palate knife). Top with another pancake and continue to make layers of pancakes and apple until you have about 15 pancakes.
Finally drizzle over the top with maple syrup and I used a few blackberries that were left in the freezer from autumn. Cut into slices with a sharp serrated knife.
To make the thinest pancakes, make the batter in advance, the longer you leave it standing the lighter the pancakes!
Sift the flour into a mixing bowl and make a well in the centre. Pour the beaten eggs into the well and gradually incorporate the flour into the eggs. Stir a little of the milk into the mixture to loosen it, then keep stirring and continue until all the flour and milk is mixed in.
Beat to ensure the mixture is smooth, then finally add the oil or melted butter. It will be thin which is good. Chill the batter In the fridge for about an hour. When ready to use, lightly grease the top of the ESSE hotplate (set at 200C) using kitchen paper.
Pour a little of the batter direct on the hotplate, just enough to thinly coat, swirl with the back of the ladle (see video post from yesterday). Cook for a minute, use a palette knife to turn the crêpe over. Cook the second side until golden, then carefully remove into a plate.
The first pancake will always stick, but after that you will be on a roll!
Recipe by Philippa Vine at Bluebell Farmhouse Kitchen
