Ricotta-apple crepe cake with pecans and sour cream

Serves 8-12

  1. 5tb butter, browned and cooled
  2. 2 cups flour, sifted
  3. 1/2 cup buckwheat flour, sifted
  4. Zest of 1 lemon
  5. 1/2tsp salt
  6. 3-3/4 cups milk
  7. 1-1/4 cup cream
  8. 2tb apple brandy
  9. 5 eggs
  10. 4 cups pecans, toasted
  11. 2 cups drained farmer’s cheese or ricotta
  12. 3tb honey
  13. 2 cups apple butter
  14. 4tb maple syrup
  15. 2 cups sour cream
  • Mix 1-9 and chill for at least 3 hours. Heat a non-stick pan on medium-low heat. Add 2tb batter and immediately roll pan to spread out batter in a thin, even layer. Cook until surface looks dry, about 1 minute. Flip, cook for 30 seconds and set aside. Batter should make about 30 crepes.
  • Set aside 1/2 cup pecans. Process remaining pecans into butter and set aside. Mix cheese with honey.
  • Lay a crepe down and spread with cheese mixture. Top with another crepe and top with apple butter. Repeat. Cut into serving sizes and serve with remaining ingredients.

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