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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