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“A baked version of kaiserschmarrn (the emperor's pancakes), a traditional Austrian dish. The best way to describe this would be dessert enchiladas, made with crepes, fruit filling and custard.”
1hr 10mins

Ingredients Nutrition


  1. Crepes:
  2. Blend on high speed all ingredients until smooth and uniform with no lumps.
  3. Let crepe batter stand at room temp for 30 minutes.
  4. Use a large heavy bottom skillet over medium heat.
  5. Spray or spread small amount of oil.
  6. Scoop about 1/4 cup batter and pour into pan.
  7. Immediately roll pan to all sides to create a thin layer over the bottom.
  8. Cook until the top starts to loose its wet look.
  9. Flip crepe using a wide spatula.
  10. Cook for 30 seconds more.
  11. Remove to plate and repeat until batter is gone.
  12. Makes about 7-8 crepes.
  13. Fruit Filling:
  14. Peel and core apples, slice thinly.
  15. In saucepan over med-high heat cook all filling ingredients until thick and sticky, about 10-12 minutes.
  16. Custard:
  17. Blend all ingredients on high speed until well mixed.
  18. Lightly grease a shallow 4 cup baking dish.
  19. Take one crepe, spread small amount of fruit filling and roll up jelly roll style.
  20. Cut into 4 pieces and place pieces in dish, seam side down.
  21. Repeat with remaining crepes and fruit, creating a single layer in the dish.
  22. Raisins can be sprinkled over crepes if desired.
  23. Pour mixed custard over the rolled crepes.
  24. Place the dish inside a lager dish and add hot water, enough to come half way up the sides of the dish with the crepes.
  25. Bake 40 mins at 350.
  26. The top will be starting to turn golden brown and will be firm to the touch.
  27. Remove from oven and set to cool while glaze is prepared.
  28. Mix all glaze ingredients (except nuts) and spread over the top of the dessert.
  29. Sprinkle with nuts if desired.
  30. Serve with small amount of whipped cream if desired.

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