Apple-Walnut Pancakes With Cinnamon Cream

Recipe Ingredients

		Pancakes
5		Eggs
1 1/2 cups	355ml	Whole milk
2 tablespoons	30ml	Grand Marnier
2 tablespoons	30ml	Melted unsalted butter or vegetable oil - plus
1/4 cup	49g / 1.7oz	Melted butter - to coat pan
1 cup	62g / 2.2oz	Unbleached white flour
1/4 cup	49g / 1.7oz	Granulated sugar
1 tablespoon	15ml	Grated orange zest
1 teaspoon	5ml	Grated lemon zest
		Filling
6		Macoun or other tart apples - (abt 1 3/4 lbs)
2 tablespoons	30ml	Unsalted butter
1/3 cup	109g / 3.8oz	Maple syrup
1/2 cup	73g / 2.6oz	Chopped walnuts
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Lemon juice
1/4 cup	59ml	Grand Marnier
		Garnish
1/2 cup	118ml	Heavy cream
2 tablespoons	30ml	Confectioner's sugar
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 cup	118ml	Creme fraiche
1/2 cup	118ml	Fudge Sauce - see *Hints

Recipe Instructions

To make the pancake batter: whisk together the eggs, milk, Grand Marnier 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 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, confectioners' 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.

Hints

Note: See the "Fudge Sauce" recipe which is included in this collection.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8697)

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