| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | California | Fruits | 8 | Servings |
INGREDIENTS
| 1/4 | c | Raisins |
| 1 1/2 | tb | Apple brandy |
| 1 1/2 | c | Coarsely grated green apple |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Chopped toasted walnuts |
| 1 | ts | Grated lemon peel |
| 2 | tb | Honey |
| 1 | tb | Lemon juice |
| Buckwheat Crepes — (see | ||
| Recipe) | ||
| Melted butter — for | ||
| Garnish | ||
| Cinnamon sugar (see Note) — | ||
| For garnish |
INSTRUCTIONS
1. In a small bowl combine raisins and brandy and let stand 30 minutes. In a medium bowl combine raisin mixture, apple, cinnamon, and walnuts and stir to blend. Stir in lemon peel, honey, and lemon juice. 2. To serve, spoon about 1/4 cup filling down the center of each hot crepe and roll into a cylinder. Brush with melted butter and sprinkle with Cinnamon Sugar. Makes 8 filled crepes. Note: To make Cinnamon Sugar, in a small bowl stir together 1/4 teaspoon cinnamon and 2 tablespoons sugar. Recipe By : the California Culinary Academy From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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