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

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

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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