Crepes Stuffed With Apples And Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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CREPES STUFFED WITH APPLES AND WALNUTS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Paulson Estate in Boise, Idaho in 1994. Ingredients:
2 cups flour |
2 tablespoons granulated sugar |
1 teaspoon salt |
6 eggs |
6 tablespoons butter meted and cooled |
2 cups milk |
2/3 cup water |
filling |
2/3 cup dried cherries |
4 granny smith apples peeled cored and coarsely chopped |
1 cup water |
1/2 cup brandy |
2 tablespoons granulated sugar |
1 teaspoon lemon juice |
blanched chives for crepe bundles |
Directions:
1. In food processor set with the metal blade place flour, sugar and salt.
2. Add eggs and process with pulsing action then add butter, milk and water.
3. Pulse to combine then pour batter into container and refrigerate for 1 hour.
4. Spray fry pan or crepe pan with nonstick spray then heat pan.
5. When hot ladle in enough batter to thinly coat surface of the pan then cook 1 side and flip.
6. Cook other side then remove from pan and allow to cool.
7. Continue making crepes spraying pan prior to making each one.
8. Place cherries and apples in a large sauté pan then add water, brandy, sugar and lemon juice.
9. Simmer until apples are cooked but still firm to the touch about 15 minutes then strain mixture.
10. Preheat oven to 350 then carefully place a large tablespoon of mixture in middle of each crepe.
11. Bring up sides of the crepe and tie with a chive like a little purse then heat in oven 15 minutes.
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