INGREDIENTS

INSTRUCTIONS

Place all ingredients except the hazelnuts in the bowl or a food
processor and process until smooth, fold in the hazelnuts. Pour the
batter into a bowl, cover and let rest in the refrigerator at least 2
hours or overnight. Heat a 6inch nonstick crepe pan over medium to  hot
heat. Pour 2 tablespoons of the batter into the pan and quickly  rotate
the pan; spreading a thin layer of batter over the entire  bottom. Cook
the crepe for a couple of minutes until golden brown.  Invert the crepe
with the edge of a knife Cook the other side for  about 30 seconds,
Invert the crepe from the pan. Proceed to make the  rest of the crepes
in the same manner. Stack them on a plate as you  make them.  Sauce
Heat a large saute pan over medium high heat. Add the batter and cook
untilmelted. Add the apples and saute for 2 minutes. Add the maple
syrup and vodka and flambe  Add six crepes to the pan and baste them
with the sauce until the  flames die down Add the cream and continue to
cook for 1 minute or  until the sauce has thickened.  Put two crepes,
folded into quarters on each plate: Top with a dollop  of whipped cream
and sprinkle with chopped hazelnuts.  Yield: Serves 6  Converted by
MC_Buster.  NOTES : Recipe Courtesy of Wayne Brachman of Mesa Grill
Recipe by: IN FOOD TODAY SHOW# INL098  Converted by MM_Buster v2.0l.

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