Crêpe Cake with Roasted Apples and Reduced Cider Syrup - Wheat Recipes | Anson Mills - Artisan Mill

Ingredients

• 14 just-made unbuttered and unsugared crêpes from Plain Sugared Crêpes, stacked in two columns on a baking sheet
• 4 large egg yolks
• 8 ounces (1 cup) half-and-half
• 0.38 ounces (about 1½ sifted tablespoons) Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour, sifted
• Pinch fine sea salt
• 1.75 ounces (¼ cup) granulated sugar
• 0.5 ounce (1 tablespoon) cold unsalted European-style butter
• ¾ teaspoon vanilla extract
• ⅓ cup heavy cream, lightly whipped
• for the cider syrup: 16 ounces (2 cups) apple cider ¼ cinnamon stick
• 16 ounces (2 cups) apple cider
• ¼ cinnamon stick
• 1 ounce (2 tablespoons) unsalted butter, melted
• 4 tablespoons juice from 1 or 2 large, juicy lemons
• 3.5 ounces (½ cup) granulated sugar
• 1.5 pounds tart, relatively firm apples such as Gravenstein, Cortland, Pippin, Winesap, or Paula Red
• for glazing the cake: 1½ tablespoons granulated sugar, preferably superfine
• 1½ tablespoons granulated sugar, preferably superfine