| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Stick butter | |
| 1 | c | Brown sugar |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Fresh grated nutmeg |
| 1 | c | Walnut pieces |
| 3 | Granny Smith apples; cored and sliced 1/4-inch thick | |
| 1/4 | c | Apple Jack Brandy; or any other apple liquor or brandy, (up to 1/2) |
| 8 | Scoops Cinnamon ice cream | |
| 8 | Crepes | |
| 2 | oz | Crumbled Maytag Blue cheese |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA22 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 recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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