Apple Crepes

Photo: flickr user stu_spivack

Ingredients

1 stk Butter

1 cup Brown sugar

teaspoon Cinnamon

teaspoon Freshly-grated nutmeg

1 cup Walnut pieces

3 Granny Smith apples cored, and sliced 1/4" thick

cup Apple Jack Brandy to ½ cup

(or any other apple liquor or brandy)

8 scoops Cinnamon ice cream

8 Crepes

2 ounces Maytag Blue cheese crumbled

Preparation

In a saute pan, melt the butter. Stir in the brown sugar, cinnamon, and nutmeg. Cook the mixture for 1 minute to dissolve the sugar. Add the walnuts and apples. Cook the apples for 3 to 4 minutes, or until the apples are tender and caramelized. Remove the pan from the heat and add the brandy. Place the pan back on the stove. Shake the pan a couple of times to ignite the flame. If the flame does not ignite, carefully light the flame with a match.

Spread a scoop of the ice cream evenly over each crepe. Starting with one side, gently roll the crepe up like a jellyroll. Place the crepes in the freezer and freeze until firm, about 1 hour. Divide the crepes between four shallow bowls. Spoon the apple/walnut mixture over the crepes. Sprinkle the cheese over the top and serve immediately.

This recipe yields 4 servings.