Apple Cinnamon Crepe Cake

This cake requires a bit of planning ahead, as some of the steps need be made ahead of time. But the end result will be a show stopper and worth the extra effort. The first step will be to make the pastry cream, which needs to chill in the fridge for at least 6 hours or overnight, if possible. When you’re ready to make the other ingredients you whip up the whipped cream and vanilla and mix it together with the pastry cream creating vanilla Chantilly. I also made a quick apple pie filling to get spooned in between the layers as well. Then the final step will be cooking off the crepes and assembling the cake. Once the cake is complete let it sit in the fridge overnight or at least 2 hours to set up. The vanilla Chantilly and crepes can be made up to 3 days in advance.

DID YOU MAKE THIS APPLE CINNAMON CREPE CAKE?

If you loved these apple cinnamon crepe cake I would appreciate it so much if you would give this recipe a comment! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #sunlovekitchen and tagging me @sunlovekitchen

Pastry Cream

• 2 cups whole milk
• 1/2 tsp. vanilla extract
• 1/8 cup cornstarch
• 3 egg yolks
• 1/3 cup sugar

Directions

In a medium sauce pan, stir together the milk, vanilla, and sugar over medium heat just until it boils.

Then in a medium bowl, whisk together the egg yolks and cornstarch. When the milk comes to a boil, slowly drizzle it into the bowl with the egg yolks in a thin stream, whisking at the same time. Making sure not to cook the eggs. Return the mixture to the saucepan and continue to cook over medium heat, stirring constantly to prevent scorching or curdling.

Continue to stir the mixture until it has thickened and coats the back of a spoon. Remove from the heat. Pour through a fine mesh strainer into a container or bowl and place a piece of plastic wrap directly over the surface to prevent a skin from forming. Place in the fridge for at least 6 hours or overnight before using.

Vanilla Chantilly

• 1 3/4 + 1/4 cup heavy cream, separated
• 1/4 cup sugar
• 1 tbsp. powdered gelatin
• prepared pastry cream (see above)

Directions

In a small sauce pan add together the 1/4 cup heavy cream and gelatin, without stirring. Let it sit for 3-5 minutes to bloom.

Then in a medium bowl add the remaining 1 3/4 cup heavy cream. Mix with an electric mixer until stiff peaks form, slowly adding in the sugar while mixing.

Place the pot with the cream and gelatin over the stove on medium heat. Stirring gently with a rubber spatula and heat just until the gelatin has dissolved and there are no more lumps.

While the cream and gelatin are still hot, pour the mixture down the sides of the already whipped cream. Scraping down the sides and mix the two together until combined. Don’t over mix.

Add in the chilled pastry cream to the bowl and mix again just until everything is fully combined. Cover again with plastic wrap and place in the fridge until ready to use.

Apple Pie Filling

• 4 medium apples, peeled, cored and small dice
• 2/3 cup sugar
• 1/4 cup lemon juice
• 1/4 cup unsalted butter
• 1/4 tsp. ground cinnamon
• 1 pinch of nutmeg
• 3 tbsp. cornstarch
• 1/4 cup water

Directions

In a small sauce pan melt the butter over medium heat. Then add in the apples, sugar, lemon juice, and spices. Mix all together for about two minutes until the sugar dissolves and the apples start to release their juices. Cover and reduce heat to medium low and continue to cook for about 7 minutes.

In a small bowl whisk together the cornstarch and water until smooth. Add into the apples and continue to cook and stir until the mixture has thickened. Once it’s thickened and apples are tender transfer to a jar and store in the fridge to completely chill.

Crepe Batter

• 3 oz butter
• 3 cups whole milk
• 7 eggs
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp vanilla extract
• 1 tsp salt

Directions

In a small sauce pan add the butter and cook just until browned and smells nutty. When it is light brown remove from the heat so that it does not burn.

In a large mixing bowl whisk the eggs, milk, and vanilla together.

Then sift in the flour, sugar and salt. Whisk it all together until smooth and there are no lumps. Then whisk in the brown butter.

Strain the batter through a fine mesh strainer to remove any lumps.

To cook the crepes heat up a non-stick 10 inch pan over medium heat.

Spray with non stick spray to coat the pan.

Pour 1/4 cup batter into the center of the pan and swirl around to meet the edges of the pan and even layer.

Once the crepe has slightly browned on the sides and the top is no longer liquid, flip it over and continue to cook for another 20-30 seconds. Carefully slide the crepe onto a cooling rack and continue with the rest of the crepes, spraying between each one. Making a neat little stack.

When you’re ready to assemble. Place a cardboard surface on the bottom to build on a plate or cake stand.

Place one crepe down and spread 3 tbsp of the vanilla Chantilly over the crepe and spread it out. Then place 2 tbsp of the apple pie filling over the top. Place another crepe on top and keep repeating the process. Crepe, vanilla Chantilly, apple pie filling. Until you have used all the crepes up. Top with last layer or vanilla Chantilly filling and apple pie filling then sprinkle cinnamon over the top.

Let sit in the fridge for 1-2 hours before serving.

Slice and enjoy!!