Yield: 8 Servings
Measure | Ingredient |
---|---|
¼ cup | Raisins |
1½ tablespoon | Apple brandy |
1½ cup | Coarsely grated green apple |
½ teaspoon | Cinnamon |
¼ cup | Chopped toasted walnuts |
1 teaspoon | Grated lemon peel |
2 tablespoons | Honey |
1 tablespoon | Lemon juice |
\N \N | Buckwheat Crepes -- (see |
\N \N | Recipe) |
\N \N | Melted butter -- for |
\N \N | Garnish |
\N \N | Cinnamon sugar (see Note) -- |
\N \N | For garnish |
1. In a small bowl combine raisins and brandy and let stand 30 minutes. In a medium bowl combine raisin mixture, apple, cinnamon, and walnuts and stir to blend. Stir in lemon peel, honey, and lemon juice.
2. To serve, spoon about ¼ cup filling down the center of each hot crepe and roll into a cylinder. Brush with melted butter and sprinkle with Cinnamon Sugar.
Makes 8 filled crepes.
Note: To make Cinnamon Sugar, in a small bowl stir together ¼ teaspoon cinnamon and 2 tablespoons sugar.
Recipe By : the California Culinary Academy From: Ladies Home Journal- August 1991 File