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Before I started on this recipe, I was super scared. I mean, when something has about a million different names (like Crepe Cake, Mille Crepe, Gâteau de Crêpes, Cake Suzette, etc) and it looks so dang perfect, I began to psych myself out. That was, until my friend Christine made me do it. I mean, not exactly made me, but encouraged heavily…
But now knowing what I know, I’m so glad I did. Here’s a few things I noticed in making this crepe cake:
- Crepes aren’t hard to make if you’re not trying to make them perfectly round. Give it up. It’s not going to be perfectly round and that’s totally okay.
- Why do creperies charge so much money for crepes? They cost literally pennies to make.
- Caramel apples and crepes are a match made in heaven.
In researching the best crepe recipes, I found one common theme – boring and uninspired fillings! So I did what I usually do – find a flavor I love and run with it! Caramel apples are one of my favorite fall flavors…or carnival treats,,or anytime really. But the fall is when most people think about caramel apples, so here you go.
So if the thought of sweet caramel apples sandwiched in between fluffy crepe layers excites you, then this is the recipe for you!
Caramel Apple Crepe Cake
Ingredients
Crepe Batter
- 2 eggs
- 1 3/4 cups milk
- 2 Tablespoons granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 Tablespoons butter melted
- 1/2 teaspoon vanilla
Caramel Apple Sauce
- 10 tablespoons salted butter
- 1 1/2 Granny Smith apples finely diced
- 1 cup lightly packed brown sugar
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
Instructions
Make the crepe batter:
- In a bowl, whisk together the flour, baking powder, and sugar.
- Heat the milk until just warm. In a separate large bowl, whisk the eggs and add about 1/3 of the milk. Whisk to combine.
- Add the flour in 1/3-1/2 at a time, whisking to fully incorporate. When batter is mostly smooth, add the rest of the milk, and mix.
- Add the melted butter and vanilla, and whisk to combine.
- Strain the batter through a mesh sieve into another bowl, to remove lumps. Allow to set in fridge for about 30 minutes.
Make the caramel apple sauce:
- Add 2 tablespoons of the butter to a skillet and melt over medium-high heat. Add the apples and saute for 5 minutes. Remove to a plate and set aside.
- In the same skillet over medium heat, add the brown sugar and the remaining stick of butter. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute.
- Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture and let it thicken for another 1 to 2 minutes.
- When the mixture has cooled a bit, blend the entire sauce until it forms an applesauce consistency.
Make the crepes:
- Heat a nonstick skillet to medium heat. Pour about 1/4 cup of batter and swirl the batter ladle around until you have a thin circle. Wait 2 to 3 minutes and then flip the crepe to the other side.
- When cooked through, remove from pan and place on a piece of parchment paper. Repeat with the remaining batter. Have a good amount of parchment out, so you don't stack the hot crepes right on top of each other. Once they are cooled a bit, you can layer them.
Assemble the cake:
- On the first crepe, spread a thin layer of the caramel apple sauce and then place another crepe on top. Repeat until you get to the final layer. Top with a drizzle of the caramel apple sauce or candied pecans.
Products Used:
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