Apple Walnut Pancakes with Cinnamon Cream and Fudge Sauce '21' Club

• 1 3/4 pounds Macoun or other tart apples (4 to 6)
• 2 tablespoons unsalted butter
• 1/3 cup pure maple syrup
• 1/2 cup walnuts, chopped
• 1 teaspoon cinnamon
• 1 teaspoon fresh lemon juice
• 1/4 cup Grand Marnier
• 12 orange pancakes
• 1/2 cup well-chilled heavy cream
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon cinnamon
• 1/2 cup creme fraiche*
• 1/2 cup fudge sauce
• *available at specialty foods shops and some supermarkets

1. Peel and core apples and cut into 1/4-inch wedges.
2. In a skillet heat butter over moderately high heat until foam subsides and saute apples until a rich golden, 6 to 8 minutes.
3. Reduce heat to low.
4. Carefully stir in syrup, walnuts, cinnamon, and lemon juice and cook until apples are tender throughout but not mushy and liquid is reduced to a syrup-like consistency.
5. Remove skillet from heat and stir in Grand Marnier.
6. Cook filling over low heat 1 minute to blend flavors and keep warm.
7. Filling may be made 1 day ahead and chilled, covered.
8. Reheat filling before proceeding.
9. Preheat oven to 250F.
10. Put 2 1/2 tablespoons warm apple filling in center of each pancake and roll up pancakes tightly to enclose filling.
11. In a baking pan keep filled pancakes warm in oven.
12. In a bowl with a whisk or an electric mixer beat cream with confectioners' sugar and cinnamon until it holds soft peaks and fold in creme fraiche.
13. Put 2 filled pancakes on each of 6 dessert plates.
14. Top pancakes with some cinnamon cream and drizzle with fudge sauce.

macoun, unsalted butter, maple syrup, walnuts, cinnamon, lemon juice, grand marnier, orange pancakes, well, sugar, cinnamon, creme fraiche, fudge sauce, some supermarkets

Taken from www.epicurious.com/recipes/food/views/apple-walnut-pancakes-with-cinnamon-cream-and-fudge-sauce-21-club-13285 (may not work)