Apple crepes

Yield: 4 servings

Measure Ingredient
1 \N Stick butter
1 cup Brown sugar
½ teaspoon Cinnamon
¼ teaspoon Fresh grated nutmeg
1 cup Walnut pieces
3 \N Granny Smith apples, cored
\N \N And sliced 1/4-inch thick
¼ \N To 1/2 cup Apple Jack Brandy
\N \N Or any other apple liquor or
\N \N Brandy
8 \N Scoops Cinnamon ice cream
8 \N Crepes
2 ounces Crumbled Maytag Blue cheese

In a saute pan, melt the butter. Stir in the brown sugar, cinnamon, and nutmeg. Cook the mixture for 1 minute to dissolve the sugar. Add the walnuts and apples. Cook the apples for 3 to 4 minutes, or until the apples are tender and caramelized. Remove the pan from the heat and add the brandy. Place the pan back on the stove. Shake the pan a couple of times to ignite the flame. If the flame does not ignite, carefully light the flame with a match. Spread a scoop of the ice cream evenly over each crepe. Starting with one side, gently roll the crepe up like a jellyroll. Place the crepes in the freezer and freeze until firm, about 1 hour. Divide the crepes between four shallow bowls. Spoon the apple/walnut mixture over the crepes.

Sprinkle the cheese over the top and serve immediately.

Yield: 4 servings


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