Jazz Apple Crepe Cake with Meringue
  • PREP TIME: 30 minutes
  • COOK TIME: 45 minutes
  • SERVES: 10 slices


  • 3 eggs
  • 250 ml milk (1 cup)
  • 160 ml soda water (⅔ cup)
  • 185 g plain flour (1½ cups)
  • ½ tbsp fine salt
  • 1 tbsp natural vanilla extract
  • 430g caster sugar (2 cups)
  • cooking oil spray for frying
  • 9 Jazz apples peeled and chopped
  • 120 g unsalted butter
  • 250 ml water (1 cup)
  • 4 egg whites
  • ½ tsp cream of tartar


  1. Combine eggs, milk, soda water, flour, salt, vanilla and 30g (2 tbsp.) caster sugar in a large bowl and whisk until smooth. Cover with cling film then set aside for 1hr. Strain through fine sieve.
  2. Set a large non-stick frying pan over a moderate heat and sprinkle with cooking oil spray.
  3. Add a small ladle of batter at a time, swirling to coat the bottom of the pan evenly, then cook gently for 2 minutes each side, then set aside to cool. Batter will make 12 crepes.
  4. Put the Jazz apples, butter and 110g (1/2 cup) sugar in a large saucepan and cook over a moderate heat for 10 minutes. Add 125ml (1/2 cup) water, then simmer for 30 minutes, until well-softened, then mash roughly with a fork.
  5. Pour the egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment. Cook the remaining sugar and water in a saucepan over a high heat, brushing down the side regularly with a damp brush, until syrup reaches 119˚C. At this point, a drop of syrup will form a hard ball if placed in a glass of cold water.
  6. When the syrup is nearly ready, begin beating the egg whites – they will need to be at soft peaks when the syrup is hot. With the motor running, add the syrup in a steady stream and beat until cold.
  7. Place a crepe on a large plat and top with some apple mixture. Repeat until all the crepes and apple mixture are used.
  8. Pipe meringue on top then scorch lightly under a hot grill or, with a kitchen blowtorch.

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