Apple-walnut Pancakes With Cinnamon Cream

INGREDIENTS

INSTRUCTIONS

1 lb )
Note: See the "Fudge Sauce" recipe which is included in this
collection.  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'  ugar 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. This recipe yields 6 servings.  Comments: You may substitute
sour cream for the creme fraiche for a  similar, if not identical,
result.  Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8697)  Formatted for MasterCook by Joe Comiskey,
aka MR MAD -  joecomiskey@netzero.net  05-08-1999  Per serving: 525
Calories (kcal); 36g Total Fat; (64% calories from  fat); 10g Protein;
34g Carbohydrate; 240mg Cholesterol; 173mg Sodium  Food Exchanges: 0
Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6  1/2 Fat; 1 1/2
Other Carbohydrates  Recipe by: Sara Moulton  Converted by MM_Buster
v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 577
Calories From Fat: 304
Total Fat: 34.8g
Cholesterol: 225.2mg
Sodium: 108.2mg
Potassium: 290.2mg
Carbohydrates: 48.2g
Fiber: 1.7g
Sugar: 23.8g
Protein: 11.9g