Recipe

Appled Pork Cutlets Recipe

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Ingredients

1/2 c Heavy cream
1 c Unbleached white flour
2 tb Confectioner's sugar
6 Macoun or other tart apples -;
1 ts Lemon juice
2 tb Grand Marnier
1 tb Grated orange zest
1/3 c Maple syrup
2 tb Melted unsalted butter or vegetable oil; plus
1/2 ts Ground cinnamon
1 ts Ground cinnamon
1/2 c Fudge Sauce; see Note
=== GARNISH==
1/2 c sliced walnuts
5 Whole Eggs
1 ts Grated lemon zest
1/4 c Grand Marnier
2 tb Unsalted butter
=== FILLING ===
1/4 c Melted butter; to coat pan
1/4 c Granulated sugar
1/2 c Creme fraiche
1 1/2 c Whole milk
=== PANCAKES ===

Directions

Step #1 Note: See the "Fudge Sauce" recipe which is included in this collection.
Step #2 To make the pancake batter, whisk together the eggs, milk, Grand Marnier & 2 tbsps melted butter or vegetable oil.
Step #3 Add the flour slowly, whisking constantly to avoid lumps.
Step #4 stir in the the sugar & zests.
Step #5 Allow the batter to rest, put in the fridged, at least 30 mins before cooking.
Step #6 Heat a nonstick 7-inch crepe or omelet pan over low heat/flame until hot.
Step #7 Add 1 tsp melted butter, using either a brush or a tiny ladle, to coat the surface lightly.
Step #8 As soon as the butter has started to bubble, lift the pan off the heat & pour 2 tbspfuls pancake batter into the pan, tilting to spread the batter evenly across the bottom.
Step #9 Return the pan to the heat & cook on low until golden brown on the underside, then flip & brown the second side.
Step #10 As each pancake is completed, remove it to an ovenproof platter set in a 200 degree oven.
Step #11 If you fan the pancakes out on the platter, rather than stacking them directly on top of each other, they will be easier to separate later.
Step #12 Repeat until all the batter has been used.
Step #13 There should be enough batter to make at least 12 pancakes (2 for each serving).
Step #14 Prepare the filling: Peel, core and cut the apples into 1/4-inch thick slices.
Step #15 In a saute pan, melt the butter, add the apple slices & saute over medium-high heat until they turn a rich golden color, about 6 to 8 mins.
Step #16 Reduce the heat to low & carefully add the maple syrup, then the walnuts, cinnamon & lemon juice.
Step #17 Cook slowly until the apples are tender at the center of each slice, but not soft & mushy.
Step #18 When the liquid is reduced to a syrupy quality, remove the pan from the fire & add the Grand Marnier.
Step #19 Then return to the heat for a moment more to integrate the flavors.
Step #20 The filling can be made in advance & reheated just before finishing the dish.
Step #21 To assemble the pancakes, place 3 tbsps warm apple filling in the center of a pancake, & roll into a cigar shape.
Step #22 Place the filled pancakes back in the warm oven until all have been completed.
Step #23 Whip the heavy cream, confectioners' ugar & cinnamon together until soft peaks form.
Step #24 Fold in the creme fraiche.
Step #25 Serve 2 pancakes per person with a dollop of the cold cream & a drizzle of hot Fudge Sauce.
Step #26 This recipe yields 6 servings.
Step #27 Comments: You may substitute sour cream for the creme fraiche for a similar, if not identical, result.
Step #28 --.
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Appled Pork Cutlets Recipe

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