Apple, raisin, and walnut crepes

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

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