Gateau de Crepes ‡ la Normande

In a blender, add the following ingredients, cover, and blend at top speed for 1 minute,
 
1/4 cup milk, warmed to 90 degrees, then mixed with 1 1/2 tsp. yeast, dissolved into it.
3/4 cup cold water
3 egg yolks
1 Tb. sugar
3 Tb. orange liqueur, rum, or brandy
1 cup flour
5 Tb. melted butter
 
Cover the batter with a towel and let it stand at room temperature for about 2 hours, or until the yeast has worked and the batter looks bubbly on top. Use immediately, or the yeast will overferment.
 
After the batter has rested for 2 hours, beat 3 egg whites and a pinch of salt until stiff.  Fold half into the batter, fold in the other half, and make the crepes (6" diameter).
 
Quarter, core, and peel 2 lb. crisp cooking or eating apples.  Chop roughly.  You should have about 5 cups.  Cook in a covered pan over low heat for about 20 minutes, stirring occasionally, until the apples are tender.  Uncover, add 1/2 cup sugar, raise heat and boil, stirring, for 5 minutes or more.  Applesauce should reduce and be thick enough to hold itself in a fairly solid mass in the spoon.  Add more sugar while the apples are cooking if you feel it necessary.
 
Stir in 2 Tb. whipping cream, 1/4 tsp. almond extract, and 2 Tb. Calvados, cognac or dark rum.
 
Pulverize 1/2 cup (3 oz.) almonds.
 
Assembly:
 
Center a crepe in the bottom of a lightly buttered baking/serving dish.  Spread a layer of applesauce over it and sprinkle with a scant tablespoon of the pulverized almonds.  Continue with layers of crepe, applesauce, and almonds, ending with a crepe.  Sprinkle the top with 2 Tb. slivered almonds, then pour on 2 Tb. melted butter and 2 Tb sugar.
 
About 30 minutes before serving, place in the upper third of a preheated 375 degree over to heat thoroughly.  The sugar on top should almost begin to caramelize.
 
Warm a 1/2 cup of Calvados, cognac, or dark rum in the microwave until almost hot.  At the dining room, pour over the cake, light it (carefully!), enjoy the scene.  When the flames and oohs and aahs have died down, cut into wedges like a cake.