- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Sheilah Kaufman
Ingredients
- 2 packages Crepes (uses 20 crepes layered)
Filling
- 2 tablespoons Butter
- 2 pounds Apples (tart apples, peeled, cored, and chopped)
- 1 cup Sugar
- 1/4 cup Apple Juice
- 1 1/2 cups Almonds slivered
Meringue
- 2 large Egg Whites
- 1/4 cup Sugar
Directions
Melt the butter in a large, heavy pot with a tight fitting lid.
Add apples and toss to coat with butter, then cook, covered, over low heat, stirring occasionally until apples are soft - about 20 to 30 minutes.
Stir in sugar and apple juice and cook uncovered, stirring frequently for about 5 minutes over medium heat.
Spread about 2 to 3 tablespoons of apple mixture on a crepe, all the way to the edges.
Place this crepe on a buttered cookie sheet or 10-inch quiche dish.
Sprinkle 1 tablespoon almonds on the apples; place another crepe on top and repeat, using all crepes, apples, and nuts.
Note:
This dessert may be made ahead up to this point and then refrigerated.
Before serving, preheat oven to 400 degrees F.
In a mixing bowl, with the mixer on low, begin beating egg whites until foamy. Turn mixer to high and add the sugar, a tablespoon at a time, until you have a stiff meringue.
Ice Gateau of Crepes with meringue as you would a cake.
Bake for 5 to 7 minutes, or until meringue is lightly browned.
