These thin pancakes resemble crêpes more than the thick apple pancakes served at '21' back in the thirties and forties. They are definitely more delicate than the traditional version, but the flavors of apples and walnuts still hark back to their heftier ancestors. Most of the components of this recipe may be made ahead of time and the dessert assembled just prior to serving.
Recipe information
Yield
Serves 6
Ingredients
For apple walnut filling
For cinnamon cream
Preparation
Make apple walnut filling:
Step 1
Peel and core apples and cut into 1/4-inch wedges. In a skillet heat butter over moderately high heat until foam subsides and sauté apples until a rich golden, 6 to 8 minutes. Reduce heat to low. Carefully stir in syrup, walnuts, cinnamon, and lemon juice and cook until apples are tender throughout but not mushy and liquid is reduced to a syrup-like consistency. Remove skillet from heat and stir in Grand Marnier. Cook filling over low heat 1 minute to blend flavors and keep warm. Filling may be made 1 day ahead and chilled, covered. Reheat filling before proceeding.
Step 2
Preheat oven to 250°F.
Step 3
Put 2 1/2 tablespoons warm apple filling in center of each pancake and roll up pancakes tightly to enclose filling. In a baking pan keep filled pancakes warm in oven.
Make cinnamon cream:
Step 4
In a bowl with a whisk or an electric mixer beat cream with confectioners' sugar and cinnamon until it holds soft peaks and fold in crème fraîche.
Step 5
Put 2 filled pancakes on each of 6 dessert plates. Top pancakes with some cinnamon cream and drizzle with fudge sauce.
