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Apple Pie Crepe Cake

Serves 10.

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    Apple Pie Crepe Cake
    Gluten free | Dairy free
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    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.

    Tip

    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.

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    Apple Pie Crepe Cake

    Ingredients

    Batter
    • 1 1/2 cups (350 mL) gluten-free flour
    • 2 cups (500 mL) almond milk or other dairy-free milk
    • 3 organic eggs
    • 1 Tbsp (15 mL) vanilla extract
    • 1/2 to 1 tsp (2 to 5 mL) cardamom, depending on how much flavour you like
    • 1/4 cup (60 mL) coconut sugar
    • 2 Tbsp (30 mL) coconut oil
    • 1/2 tsp (2 mL) salt
    Filling
    • 8 large apples, peeled, cored, and sliced thinly lengthwise
    • 1/3 cup (80 mL) fresh lemon juice or orange juice
    • 1 tsp (5 mL) cinnamon
    • 1/3 cup (80 mL) chopped almonds or hazelnuts, toasted

    Nutrition

    Per serving:

    • calories299
    • protein4g
    • fat12g
      • saturated fat8g
      • trans fat0g
    • carbohydrates46g
      • sugars20g
      • fibre4g
    • sodium168mg

    Directions

    01

    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.

    02

    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.

    03

    Preheat oven to 375 F (190 C).

    04

    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.

    05

    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.

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    This recipe is part of the Brunch collection.

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