ROSH HASHANAH is coming… are you ready? Add this Apple & Honey Crepe Cake with Cardamom and Pistachios to your holiday menu!
This is not your Bubbe’s apple cake! This layered crepe cake is the perfect dessert to ring in the new year. Layers of cardamom scented crepes, honey sweetened apples, a subtle whipped cream, and crunchy pistachios make this the ultimate new year’s dish!
While this recipe has a few steps, you can make the crepes up to 2 days in advance, and store them in an airtight container, separated with wax or baking paper.
A perfect balance of sweetness and spice, this crepe cake is a lovely brunch treat or dessert. Paired with warm honey and cardamom, the apples make a fantastic seasonal treat.
It’s a recipe you’ll want to eat again and again—and that’s why it’s a keeper! Scroll down below for the full recipe!
Looking for other meals to add to your high holiday menu? Check out my other recipes here!
Apple & Honey Crepe Cake with Cardamom and Pistachios
Author: Micah Siva
Serves: 8-10
Ingredients
For the crepes:
- 3 large eggs
- 1 ½ cups milk
- 1 tsp vanilla extract
- 1 tbsp cane sugar
- 1 ½ cup all-purpose flour
- 1 tsp cardamom
- ¼ tsp cinnamon
- ¼ cup pistachios, whole
- 1 tbsp unsalted butter
For the apple filling:
- 6 medium green Granny Smith apples, peeled and thinly sliced
- ¼ cup water
- 2 tbsp butter, unsalted
- ¼ cup honey
- 1 tsp cinnamon
- 1 tsp cardamom
- 1 tsp vanilla extract
- Juice of 1 lemon
- Pinch sea salt
For the cream layer
- 2 cups heavy whipping cream, cold
- 1/3 cup confectioner’s (powdered) sugar
- 1 tsp vanilla extract
- 1 cup pistachios, chopped
Preparation:
- Make the crepes: In a blender or food processor, combine the eggs, milk, vanilla, sugar, flour, cardamom, cinnamon, pistachios, and sea salt.
- Blend for 20-30 seconds, or until smooth. Alternatively, whisk all ingredients in a medium bowl until no lumps remain. The batter should be the consistency of heavy cream.
- Cover, and let sit at room temperature for 15 minutes, or keep in the refrigerator overnight.
- When ready to make the crepes, heat an 8 or 9-inch non-stick frying pan over medium heat. Lightly grease the pan with butter.
- Pour ~1/4 cup of batter into to center of the pan. Tilt and swirl to evenly coat the bottom of the pan in an even layer.
- Cook 1-2 minutes, or until the top is no longer shiny, and the edges begin to curl away from the pan.
- Flip, and cook for an additional 10-30 seconds. Remove from heat, and transfer to a plate. Repeat with remaining batter. You should have 10-14 crepes. Let come to room temperature.
- Meanwhile, prepare the apples: Add the apples to a skillet over medium heat. Add the water. Cook for about 6-8 minutes, or until most of the water is absorbed, and the apples begin to soften.
- Add the butter, cooking for an additional 5 minutes, or until apples are soft.
- Add the honey, cinnamon, cardamom, vanilla, lemon juice, and salt, stirring to combine. Cook for an additional 5-7 minutes, or until softened and the apples begin to break down.
- Remove from heat and set aside to cool. You should have ~2 cups of apples.
- Prepare the whipped cream:add the heavy cream, powdered sugar, and vanilla to a large mixing bowl or stand mixer.
- Use the wire whisk attachment, starting on low speed to whip the ingredients together. Gradually increase speed to high as the mixture begins to thicken.
- Whip for approximately 1-2 minutes, or until stiff peaks form. Refrigerate until ready to assemble.
- To assemble, place one crepe in the center of a cake stand or flat plate. Top with 1/3 cup of the apple mixture, spreading in an even layer.
- Top with a second crepe. Using an offset spatula, spread ½ cup whipped cream onto the crepe. Sprinkle 2 tablespoons of chopped pistachios onto the cream. Top with another crepe and repeat in alternating layers of apple and whipped cream. Top the final crepe with the remaining whipped cream and pistachios.
- Cover with plastic wrap and refrigerate for at least 1 hour. Serve chilled.
- Keep stored in the refrigerator for up to 2 days.