INGREDIENTS

INSTRUCTIONS

CREPES
APPLE BALLS
TO SERVE THE CREPES
Put the eggs, water, and 1/2 cup milk in a large bowl. Whisk until
combined. Add the flour, cinnamon and salt and again whisk until
combined. Whisk in the melted butter.
Refrigerate the batter for at least 1/2 hour.
Heat a 6-inch non-stick pan over medium heat. Pour 2 tablespoons crepe
batter into the pan and quickly rotate the pan so the batter forms a
thin layer over the bottom of the pan. (Return excess batter to the
remaining batter.) Cook the crepe for 1 to 2 minutes until it is
golden brown. Loosen the edge of the crepe with a knife and using
your fingers, invert the crepe and cook the other side for about 10
seconds.
Continue cooking crepes until you have at least 12.
Make sure the crepes are cool and then cover them with plastic wrap.
Refrigerate until you are ready to serve them.
  APPLE BALLS:
Peel the apples. Using a melon baller, scoop out the apple balls
making sure you do not scoop into the core. Make 42 balls total.
Combine the cider, sugar, and water in a medium sized saucepan. Bring
the mixture to a boil and boil for about 30 seconds until the sugar
dissolves.
Reduce the cider mixture to a gentle boil. Place the apple balls in
the cider syrup and cover them with parchment paper or a cloth towel.
Poach the apple balls for about 5 minutes until the are soft. Be
careful not to over-poach them as you want them to retain their
shape. Poaching timing will depend on the variety of apple being used.
Remove the apples from the cider syrup, reserving the syrup. The
apples can be poached ahead of time.
  TO SERVE THE CREPES:
Place the cider syrup in a large saute pan over medium heat. Place the
crepes 1 at a time in the liquid, folding them into quarters once
they have been coated with the syrup. Heat the crepes until they are
warmed through.
Place 2 crepes on each plate. Increase the heat to high and add the
lemon juice, Calvados, salt and butter. Cook until the sauce thickens
slightly. While the sauce is cooking place a pile of apple balls on
top of the crepes in the middle of each plate. Pour the sauce over
the crepes. Top with a tablespoon of cr.me fraiche. Serve immediately.
Converted by MC_Buster.
Per serving: 1194 Calories (kcal); 56g Total Fat; (41% calories from
fat); 12g Protein; 165g Carbohydrate; 498mg Cholesterol; 392mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 4
Fruit; 10 Fat; 6 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0060
Converted by MM_Buster v2.0n.

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