Apple-Walnut Pancakes With Cinnamon Cream (Mardi Gras Pancake Tuesday Special)

[Guest guest]

Apple-Walnut Pancakes with Cinnamon Cream

 

Recipe courtesy Gourmet Magazine

 

 

 

Pancakes:

5 whole eggs

1 1/2 cups whole milk

2 tablespoons orange liqueur

2 tablespoons melted unsalted butter or vegetable oil plus 1/4 cup melted butter

to coat pan

1 cup unbleached white flour

1/4 cup granulated sugar

1 tablespoon grated orange zest

1 teaspoon grated lemon zest

 

Filling:

6 Macoun or other tart apples, about 1 3/4 pounds

2 tablespoons unsalted butter

1/3 cup maple syrup

1/2 cup chopped walnuts

1 teaspoon ground cinnamon

1 teaspoon lemon juice

1/4 cup orange liqueur

 

Garnish:

1/2 cup heavy cream

2 tablespoons confectioners' sugar

1/2 teaspoon ground cinnamon

1/2 cup creme fraiche*

1/2 cup store bought fudge sauce

 

To make the pancake batter, whisk together the eggs, milk, liqueur, and 2

tablespoons melted butter or vegetable oil. Add the flour slowly, whisking

constantly to avoid lumps. Stir in the sugar and zests. Allow the batter to

rest, refrigerated, at least 30 minutes before cooking.

 

Heat a nonstick 7-inch crepe or omelet pan over low heat until hot. Add 1

teaspoon melted butter, using either a brush or a tiny ladle, to coat the

surface lightly. As soon as the butter has started to bubble, lift the pan off

the heat and pour 2 tablespoonfuls pancake batter into the pan, tilting to

spread the batter evenly across the bottom. Return the pan to the heat and cook

on low until golden brown on the underside, then flip and brown the second side.

 

As each pancake is completed, remove it to an ovenproof platter set in a 200

degree F oven. If you fan the pancakes out on the platter, rather than stacking

them directly on top of each other, they will be easier to separate later.

Repeat until all the batter has been used. There should be enough batter to make

at least 12 pancakes (2 for each serving).

 

Prepare the filling: Peel, core and cut the apples into 1/4-inch thick slices.

In a saute pan, melt

the butter, add the apple slices and saute over medium-high heat until they turn

a rich golden color, about 6 to 8 minutes. Reduce the heat to low and carefully

add the maple syrup, then the walnuts, cinnamon and lemon juice. Cook slowly

until the apples are tender at the center of each slice, but not soft and mushy.

When the liquid is reduced to a syrupy quality, remove the pan from the fire and

add the Grand Marnier. Then return to the heat for a moment more to integrate

the flavors. The filling can be made in advance and reheated just before

finishing the dish.

 

To assemble the pancakes, place 3 tablespoons warm apple filling in the center

of a pancake, and roll into a cigar shape. Place the filled pancakes back in the

warm oven until all have been completed. Whip the heavy cream, confectioner's

sugar and cinnamon together until soft peaks form. Fold in the creme fraiche.

Serve 2 pancakes per person with a dollop of the cold cream and a drizzle of hot

Fudge Sauce.

 

*Or substitute sour cream for the creme fraiche for a similar, if not identical,

result.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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My Special Thought To You:

Success Is Getting What You Want--Happiness Is Liking What You Get!