Apple, raisin, and walnut crepes
8 Servings
Ingredients
| Quantity | 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 |
| Buckwheat Crepes -- (see | ||
| Recipe) | ||
| Melted butter -- for | ||
| Garnish | ||
| Cinnamon sugar (see Note) -- | ||
| For garnish | ||
Directions
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