This is a great make-ahead recipe that can also be used as a dinner dessert with some added ice cream or whipped cream. The crepe cake is very pretty to look at and even more spectacular served on a cake stand.
Other types of flour, such as whole wheat or all-purpose flour, would work as well if you aren’t looking for a gluten-free outcome.
For crepes, in large bowl, combine all batter ingredients and whisk until blended. Cover and let sit a minimum of 60 minutes or overnight in the fridge to settle.
Spray a nonstick 9 in (23 cm) crepe pan (or two to speed things up) with coconut oil or another nonstick spray. Let pans heat up over medium heat. Once hot, tilt pan carefully and pour approximately 1/3 cup (80 mL) of batter onto pan, swirling it around to make sure pan is evenly coated. Cook 3 minutes, or until bubbles have formed. Carefully flip onto other side and repeat process until batter has been used up. You should have 8 to 10 crepes.
Preheat oven to 375 F (190 C).
For filling, place apples on 3 large parchment-lined baking sheets. Pour juice on top and sprinkle with cinnamon. Bake for 30 minutes, rotating sheets in oven, until soft. Remove and cool on sheets.
Layer sliced apples, dividing evenly between crepes. Top every third crepe/apple layer with about 2 Tbsp (30 mL) chopped nuts. Keep layering to the top and use a few baked apple slices to decorate. Top with more nuts and serve with maple syrup.
This recipe is part of the Brunch collection.
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