Apple Crepe Cake Gateaux Mont Saint Michel Recipes

Steps:

• Mix all dry ingredients in a bowl. Add the water and milk. Beat with a whip until smooth. Add the egg, egg yolk, Calvados, and butter. Let rest 1 hour.
• Meanwhile, for the apple filling, for the Apple Filling: preheat oven to 450 degrees F.
• Toss the ingredients together in a bowl, and place in a baking dish. Bake for 30 minutes. Toss several times during cooking so the bottom does not burn. Let cool 1 hour.
• For the Burnt Almond Cream: preheat oven to 375 degrees F.
• Place the almonds on a sheet pan and cook until browned. Remove from pan immediately and place on paper towels. Let cool. Mix all ingredients in a small bowl and set aside.
• Heat a 6-inch non-stick pan. Spray with pan release and a small amount of crepe batter. Roll the pan until the bottom has a thin coat. Cook until bottom side is golden brown and flip. Cook for another few seconds and remove from pan onto paper towels.
• To assemble the gateaux, brush the bottom of a glass pie plate with a thin film of butter. Lay in one crepe best side up. Add a thin layer of almond cream. Lay the apples out on the cream. Top with another crepe. Press down to make level and repeat this until the gateaux is to the top or you have used all the ingredients. Make sure not to make the layers too thick, as the gateaux will slide when cut and served. Finish with a layer of apples and almond cream.
• Preheat oven to 375 degrees F.
• Bake for 30 minutes until bubbling and nicely browned on top. Cut into wedges and serve.

Steps:

• 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.

Steps:

• Crepes:
• Put the eggs, water, and 1/2 cup milk in a large bowl. Whisk until combined. Add the flour, cinnamon and salt and again whisk until combined. Whisk in the melted butter.
• Refrigerate the batter for at least 1/2 hour.
• Heat a 6-inch non-stick pan over medium heat. Pour 2 tablespoons crepe batter into the pan and quickly rotate the pan so the batter forms a thin layer over the bottom of the pan. (Return excess batter to the remaining batter.) Cook the crepe for 1 to 2 minutes until it is golden brown. Loosen the edge of the crepe with a knife and using your fingers, invert the crepe and cook the other side for about 10 seconds.
• Continue cooking crepes until you have at least 12.
• Make sure the crepes are cool and then cover them with plastic wrap. Refrigerate until you are ready to serve them.
• Apple Balls:
• Peel the apples. Using a melon baller, scoop out the apple balls making sure you do not scoop into the core. Make 42 balls total.
• Combine the cider, sugar, and water in a medium-sized saucepan. Bring the mixture to a boil and boil for about 30 seconds until the sugar dissolves.
• Reduce the cider mixture to a gentle boil. Place the apple balls in the cider syrup and cover them with parchment paper or a cloth towel. Poach the apple balls for about 5 minutes until the are soft. Be careful not to over-poach them as you want them to retain their shape. Poaching timing will depend on the variety of apple being used.
• Remove the apples from the cider syrup, reserving the syrup. The apples can be poached ahead of time.
• Plating:
• Place the cider syrup in a large saute pan over medium heat. Place the crepes 1 at a time in the liquid, folding them into quarters once they have been coated with the syrup. Heat the crepes until they are warmed through.
• Place 2 crepes on each plate. Increase the heat to high and add the lemon juice, Calvados, salt and butter. Cook until the sauce thickens slightly. While the sauce is cooking place a pile of apple balls on top of the crepes in the middle of each plate. Pour the sauce over the crepes. Top with a tablespoon of creme fraiche. Serve immediately.