Caramel Apple Crepe Cake
A show-stopping dessert featuring layers of tender vanilla crepes, fluffy whipped cream, thinly sliced fresh apples, and luscious caramel sauce. Quick to prepare, yet elegant enough for special occasions, this cake is high in protein, fiber-rich, and satisfies every sweet craving.
Equipment
- 1 × 8-inch nonstick skillet
- 1 x Small saucepan
- 1 × spatula
- 1 × Measuring spoons
- 1 × Scale or measuring cups
- 1 × Hand mixer
- 1 × Mixing bowls
Ingredients
Crepes:
- 3 large eggs
- ½ cup 118 ml Lifeway Organic Vanilla Whole Milk Kefir
- ½ cup 118 ml whole milk
- 5 tbsp 70 g unsalted butter, melted and cooled
- ¾ cup 94 g all-purpose flour
- ¼ cup 50 g granulated sugar
- ⅛ tsp salt
Whipped Cream:
- 1½ cups 355 ml heavy whipping cream, cold
- ⅓ cup 40 g powdered sugar
- ½ tsp vanilla extract
Caramel Sauce:
- ½ cup 100 g light brown sugar, packed
- 3 tbsp 42 g unsalted butter, softened
- ¼ cup 59 ml heavy whipping cream
- ¼ tsp salt
Fruit:
- 2 medium apples thinly sliced
Instructions
- Prepare the Crepe Batter: In a blender, combine the eggs, Lifeway Organic Vanilla Kefir, whole milk, and melted butter. Add the all-purpose flour, granulated sugar, and salt. Blend on short pulses—about 2–3 times for 15 seconds each—until the mixture is smooth and free of lumps. Cover the blender and refrigerate the batter for 45–60 minutes. Chilling allows the flour to fully absorb the liquids, giving the crepes a tender, delicate texture.
- Slice the Apples: While the batter chills, wash and core your apples. Slice them into thin, even pieces, about 1/8-inch thick. Thin slices ensure the apples layer well without adding bulk, keeping each bite soft and balanced with the crepes and cream.
- Make the Whipped Cream: Pour the cold heavy whipping cream into a large mixing bowl. Using a hand mixer, start whipping at low speed, gradually increasing to medium. When the cream begins to thicken, slowly add the powdered sugar and vanilla extract. Continue whipping on medium-high until stiff peaks form. The cream should be firm enough to hold its shape but still soft enough to spread easily between crepe layers. Refrigerate until ready to assemble.
- Cook the Caramel Sauce: In a small saucepan over medium-low heat, combine the light brown sugar, softened butter, and salt. Stir continuously as the mixture begins to bubble gently. After 1–2 minutes, slowly pour in the heavy cream while whisking constantly. Allow the sauce to return to a simmer, then let it cook without stirring for 2–3 minutes to thicken. Remove from heat, then whisk occasionally while it cools. The result is a smooth, glossy caramel sauce perfect for drizzling.
- Cook the Crepes: Heat an 8-inch nonstick skillet over medium-low heat and lightly grease with butter. Pour about ¼ cup of batter into the center of the skillet, tilting the pan immediately to spread it into a thin, even circle. Cook for 45–60 seconds, until the edges begin to lift and the bottom is lightly golden. Flip the crepe carefully using a spatula and cook for another 45–60 seconds. Transfer the finished crepe to a plate and repeat with the remaining batter, stacking the crepes with parchment paper in between to prevent sticking.
- Assemble the Crepe Cake – First Layer: Place one crepe on your serving plate. Spread a thin layer of whipped cream evenly over the surface, about 2–3 tablespoons. Arrange a few slices of apple on top of the cream, then drizzle lightly with caramel sauce. This careful layering ensures every bite has a balance of crepe, cream, apple, and caramel.
- Assemble the Crepe Cake – Continue Layering: Add a second crepe on top of the first layer, repeating the whipped cream, apple slices, and caramel drizzle. Continue stacking crepes, cream, apples, and caramel until all crepes are used. Press down gently on the top layer to stabilize the cake, being careful not to squeeze out the cream.
- Finish the Top Layer: Spread a final layer of whipped cream on the top crepe. Add a few decorative apple slices or a drizzle of caramel sauce for a polished look. This not only enhances presentation but also reinforces the flavor combination of apple and caramel.
- Chill Before Serving: Refrigerate the assembled crepe cake for at least 30 minutes before slicing. Chilling allows the layers to set, making the cake easier to cut and enhancing the flavors as they meld together.
- Serve and Enjoy: Use a sharp knife to slice the cake carefully, wiping the blade between cuts for clean edges. Serve individual portions with an extra drizzle of caramel sauce, a dollop of whipped cream, or a few fresh apple slices on the side for an elegant dessert presentation.
Notes
- This crepe cake is best enjoyed the same day for optimal freshness, but it can be refrigerated for up to 2–3 days.
- Use firm, crisp apples such as Honeycrisp or Fuji to maintain texture; softer apples may become mushy between layers.
- When cooking crepes, keep the heat moderate to avoid browning too quickly; patience ensures tender, pliable crepes.
- For even layers, measure the whipped cream and apple slices consistently for each crepe.
- The caramel sauce can be made in advance and stored in the fridge for up to a week. Reheat gently before use.
