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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