Chef Tom Fraker
Apple Pie Crepes
Category
Dessert
Servings
10 crepes
Prep Time
20 minutes
Cook Time
25 minutes
Author:
Chef Tom Fraker
Ingredients
-
2 tablespoons Unsalted Butter
-
1 splash Sherry
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1/2 cup Apple Juice, divided use
-
1/2 cup Brown Sugar
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4 Melissa's Ambrosia Apples, cored, diced
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2 (3 ounces) packages Melissa’s Sweetened Dried Tart Cherries
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2 teaspoons Ground Cinnamon
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2 tablespoons Cornstarch
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1 package Melissa's Ready-To-Use Crepes
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Melissa's Caramel Dessert Sauce as needed
Directions
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.
Recipe Note
I like to top mine with whipped cream and dust it with ground cinnamon.
Filed in:
Ambrosia Apples,
Apple,
Apple Pie Crepes,
Apples,
Caramel,
Cinnamon,
Crepes,
Dessert,
Dessert Sauces,
Dried Bing Cherries,
Dried Cherries,
Dried Fruit,
Dried Tart Cherries,
Organic Ambrosia Apples,
Pie
