Gourmet Gluten-Free German Brunch: Apple Strudel Pancakes with Vanilla Bean Crème Anglaise

Allergens

Milk, Eggs, Tree Nuts (Almond)

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 tbsp baking powder
• 1 cup almond milk
• 1 large egg, lightly beaten
• 2 apples, peeled and thinly sliced
• 1/2 cup walnuts, chopped
• 1/4 cup raisins
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tbsp butter, melted
• For the Vanilla Bean Crème Anglaise:
• 1 cup heavy cream
• 1/2 cup milk
• 4 large egg yolks
• 6 tbsp granulated sugar
• 1 vanilla bean, seeds scraped
• Pinch of salt

Instructions

1. In a large bowl, whisk together gluten free flour, sugar, salt, and baking powder. Gradually add almond milk and egg, stirring until combined. In another bowl, combine apple slices, walnuts, raisins, cinnamon, and nutmeg. Toss to coat evenly with the melted butter. Heat a non stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2 3 minutes. Flip and cook until golden brown, an additional 2 minutes. Repeat with remaining batter. For the Vanilla Bean Crème Anglaise, in a saucepan, combine heavy cream, milk, sugar, vanilla bean seeds, and salt. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is heated through. Remove from heat. In a separate bowl, whisk together egg yolks. Slowly pour about 1 cup of the hot cream mixture into the yolks, whisking constantly to temper them. Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5 7 minutes). Strain through a fine mesh strainer into a clean container and let cool. Assemble pancakes by placing two on each plate, stacked one on top of the other. Top with a generous spoonful of Vanilla Bean Crème Anglaise and serve immediately.

Chef’s Insight

For an extra touch, toast the walnuts before using them in the recipe for added depth of flavor.

Notes

For optimal flavor and texture, use fresh apples and walnuts.