- 2/3 cup milk
- 2/3 cup water
- 3 eggs medium sized
- 1 cup flour (works just as well with Orgran gluten-free flour)
- pinch salt
- 2 Tbsp melted butter (or oil)
- 12 apples, peeled, cored and sliced into 1/2cm thick pieces (or 2-3 cans of apples)
- 3/4 cup caster sugar (divided measure)
- 4 Tbsp butter
- 1 cup almonds
- 1/2 tsp vanilla essence
Mix together all ingredients with whisk, beaters, or wooden spoon and make crepes. Note: Keep the pan lightly greased by rubbing around a piece of butter paper every second crepe. In a 16cm pan, with the batter at the right consistency, you should get 18 crepes from the recipe.
Place apple pieces in a baking dish and sprinkle with 1/4 cup of sugar. Cook in a 170°C oven for 30 minutes then set aside to cool.
Place the almonds, butter, vanilla and remaining sugar into a food processor and process to a fine paste. You will have to stop the processor and scrape the mixture down onto the blades a few times to keep it chopping.
Assemble the crepe cake (or if you prefer, you can make single pancakes rolled and baked in a buttered dish). To assemble a crepe cake, smear a little (about 1 Tbsp) of the almond mixture on a crepe and place it on a baking sheet. Thinly cover with some of the cooked apples. Then smear some more paste on another crepe and place it on top of the first crepe covered with apples. Cover this crepe with a little more apple and keep repeating until you have used up all the almond mixture and all the apples. Top the cake with a crepe.
Cover with lightly buttered foil and bake in a 170°C oven for 35 minutes. Remove from the oven and allow to stand for 10 minutes before cutting into wedges (like a cake) to serve.