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Recipe Name: Apple-walnut Pancakes With Cinnamon Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
=== PANCAKES ===
5 Whole eggs
1 1/2 Cup(s) Whole milk
2 Tablespoon(s) Grand Marnier
2 Tablespoon(s) Melted unsalted butter or
Vegetable oil plus
1/4 Cup(s) Melted butter, to coat pan
1 Cup(s) Unbleached white flour
1/4 Cup(s) Granulated Sugar
1 Tablespoon(s) Grated orange zest
1 Teaspoon(s) Grated lemon zest
=== FILLING ===
6 Macoun or other tart apples
abt 1 3/4
1 Pound(s) )
2 Tablespoon(s) Unsalted butter
1/3 Cup(s) Maple syrup
1/2 Cup(s) Chopped walnuts
1 Teaspoon(s) Ground cinnamon
1 Teaspoon(s) Lemon Juice
=== GARNISH==
1/2 Cup(s) Heavy cream
2 Tablespoon(s) Confectioner's sugar, Confectioner's sugar
1/2 Cup(s) Creme fraiche
1/2 Cup(s) Fudge Sauce, see * Note
Directions:
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.

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


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