Mont Saint-Michel almond cream crepe cake

Ingredients:

Crepes

• 1 tbsp. sugar
• 1 cup premium flour
• A pinch of salt
• 3/4 cup milk
• 3/4 cup water
• 1 egg
• 2 egg yolks
• 1 tbsp. l. Calvados
• 5 tbsp melted butter
• Herbal cooking spray

Fruits

• 12 pcs. chopped sweet apples, or any other tasty fruits
• Juice of 1 lemon
• 1/2 cup sugar
• 1/2 cup melted butter

Almond cream

• 1 and 1/3 cups blanched almonds
• 2/3 cup sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 115 g butter
• 1/2 tsp almond extract
• 1 tbsp dark rum
• A pinch of salt

Preparation:

1. In a large bowl, combine the flour and sugar. Pour in the water and milk. Whisk until the sugar dissolves. Beat in the eggs, Calvados, and melted butter. Let rest for 1 hour.
2. Preheat oven to 230°C.
   
   Meanwhile, let's get to the filling.Place buttered and sugared apples in a baking dish; drizzle with lemon juice. Bake until soft, about 30 minutes; let cool. (You can use canned exotic fruits.)
3. Toast the almonds on a baking sheet in the oven at 190°C until browned. Transfer to parchment paper and let cool.
4. Make almond cream: In a small bowl, combine all ingredients.
5. Start frying the pancakes: heat a 15 cm frying pan and spray with cooking spray. If you prefer a thicker pancake batter, use a wooden skewer to roll the batter around the pan. If you prefer a thinner batter, add more water..
   
   Using a skewer, roll the dough into a thin layer on the pan. Fry the pancakes on both sides until golden brown. Transfer the pancakes to paper towels and blot off any excess grease.
6. To assemble the Mont Saint-Michel pancake cakeSpray the bottom of a glass casserole with oil. Layer the crepes, spreading them with almond cream, and garnish with fruit. Press down on the crepes as you layer them to ensure the cake is firm and the filling doesn't leak out. Finish with almond cream.
   
   InningsPlace the casserole in the oven and bake at 190°C. Cut and serve.