Recipe - Apple Crepes

1 Stick butter
1 cup Brown sugar
One half teaspoon Cinnamon
One fourth teaspoon Fresh grated nutmeg
1 cup Walnut pieces
3 Granny Smith apples; cored
and cut or sliced up 1/4inch thick
One fourth cup Apple Jack Brandy; or any
other apple liquor or
brandy, (up to 1/2)
8 Scoops Cinnamon ice cream
8 Crepes
2 ounce Crumbled Maytag Blue cheese

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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

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998