| 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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