Name: Apple Crepes
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

One could successfully argue that most of the problems experienced by churches in building programs have their roots in poor planning and preparation. Poor preparation fosters a lack of unity and confidence, can ruin pastors, increase building costs, and in general, make an already difficult task much harder. Poor preparation will result in more confusion, wasted time, increased stress and effort, and at worst, cause a church split. A key part of proper planning is to first correctly understand your needs, abilities and limitations.

Stephen Anderson

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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