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Apple Pie Crepes
By Chef Tom Fraker

Apple Pie Crepes

2 Tablespoons Unsalted Butter
1 splash Sherry
1/2 cup Apple Juice,divided use
1/2 cup Brown Sugar
4 Melissa's Ambrosia Apples, cored; diced
2 (3 ounces) packages Melissa’s Sweetened Dried Tart Cherries
2 teaspoons Ground Cinnamon
2 Tablespoons Cornstarch
1 package Melissa's Ready-To-Use Crepes
Melissa's Caramel Dessert Sauce as needed

Melt the butter in a saucepan over medium heat. Next, add the sherry, 1/2 of the apple juice (1/4 cup), brown sugar, apples, tart cherries and cinnamon and stir until well combined. Cook, stirring often, for 15 minutes and apples are softened.

Stir the cornstarch into the remaining apple juice and then stir into the apple filling. Cook, while stirring, for 5 minutes longer. Set aside to cool.

Assembly suggestion: Lay a crepe out flat. Spoon the filling onto the bottom one-third of the crepe, from edge to edge, then roll it up. Cut the rolled crepe in half and place it on a dessert plate.

Alternate suggestion: For a little fancier presentation, fold a crepe in half and fold in half again. Place it on a dessert plate and top it with the filling.

Either way you choose, finish with the caramel sauce and serve.

Note: I like to top mine with whipped cream and dust it with ground cinnamon.