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