Recipe courtesy of Claire Thomas
Salted Caramel Apple Crepe Cake
Total:
5 hr 15 min
Active:
1 hr
Yield:
15 servings
Level:
Intermediate
Total:
5 hr 15 min
Active:
1 hr
Yield:
15 servings
Level:
Intermediate

Ingredients

Apple-Cinnamon Puree:
Salted Caramel:
Crepes:
Assembly:

Directions

For the apple-cinnamon puree: Puree the roasted apples and their juices in a food processor or blender. Combine the apple puree with the lemon juice, sugar and cinnamon in a medium pot over medium-high heat. Bring to a boil. Reduce to a simmer and cook until thickened and reduced slightly, about 30 minutes. Cool to room temperature and store in a sanitized jar for up to a month.

For the salted caramel: Heat the sugar in a saucepan over medium heat, until the sugar turns golden. Stir until all of the sugar is dissolved and just starting to turn a lovely amber color.

Turn heat to low, add the butter and stir to combine. Careful, it¿ll foam up. Then add the heavy cream, vanilla extract and salt, stirring to combine. You¿ll cook the sauce for 5 to 10 minutes, until it comes together. It¿ll take quite a bit of stirring! Let caramel cool to room temperature, pour into a glass jar and store in the fridge for up to 2 weeks. Pour over everything and anything!

For the crepes: Pop the flour, both sugars, salt, milk, eggs and melted butter in a large bowl and blend together thoroughly. If at all lumpy, strain.

Heat a large saute pan over medium heat. Lightly coat or spray with vegetable oil and ladle a scoop of the batter into the center of the pan. Tilt the pan, rotating in a circle, to spread the entire crepe out. It should be about 9 inches wide and very thin. Cook until golden brown, about 1 minute per side. Set aside on a plate. Cook the remaining batter until you have about 20 crepes.

For assembly: Place a crepe on a cake platter and spread 3 to 4 tablespoons of the mascarpone over the crepe. Top with another crepe, and spread with 3 to 4 tablespoons of the salted caramel sauce. Top that with another crepe, and spread with 3 to 4 tablespoons of the apple-cinnamon puree. Repeat this process until you¿ve layered 20 crepes.

Pop the crepe cake in the fridge for at least 3 hours (preferably overnight) to set. When ready to serve, remove from the fridge and let it sit on the counter for about 20 minutes to take the chill off. Sprinkle the top with sea salt and enjoy.

IDEAS YOU'LL LOVE

Salted Caramel Brownies

Recipe courtesy of Ina Garten

Salted Caramel Brownies

Recipe courtesy of Tiffani Thiessen

Crepes

Recipe courtesy of Alton Brown

Peanut Butter Bars with Salted Chocolate Ganache

Recipe courtesy of Nancy Fuller

Caramel Cake

Recipe courtesy of Ann Byrn

Marbled Dipped Apples

Recipe courtesy of Ree Drummond

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Easy Cranberry and Apple Cake

Recipe courtesy of Ina Garten

Brandade with Fresh Salted Cod

Recipe courtesy of Alice Waters|Kelsie Kerr

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking