50 Layer Cinnamon Sugar Crêpe Cake Stack with Smoked Apple Compote

Crêpe Batter: In a large bowl, sift flour into the milk and cream mixture. Whisk and add in vanilla extract, eggs, and 1/2 tsp fine salt. Place the batter in the fridge overnight.

Cinnamon Sugar: Mix 1 cup white sugar and 4 tbsp ground cinnamon together in a mason jar and set aside.

Apple Compote: Preheat your grill to 225°F. In a grill-proof pan, smoke the finely cubed gala apples for 30 minutes. Meanwhile, melt 1/4 cup butter in a medium sauté pan. Add in the smoked apples, 1 tsp cinnamon, 1/2 tsp fine salt, 2 tsp white sugar, 1/4 cup maple syrup, and 1/4 cup Traeger Smoked Simple syrup. Stir to coat using a nonstick spatula and simmer on low for 30-45 minutes or until the liquid has reduced by half and the apples are well coated. Set aside.

Assembly: Make crêpes in an 8-inch nonstick pan. For each crêpe, spray the pan with nonstick butter spray in between each one. Sprinkle each crêpe with a teaspoon of the prepared cinnamon sugar. Layer one crêpe on top of the other until all 50 crêpes are finished and stacked up. Once the crêpes are all stacked, top with the smoked apple compote and its liquid. Slice the cake stack into wedges and serve immediately.