Emeril's Apple Crepes
Source of Recipe
Emeril Lagasse
List of Ingredients
1 stick butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1 cup walnut pieces
3 granny smith apples, core and slice 1/4" thick
1/2 cup apple jack brandy
8 scoops cinnamon ice cream
8 crepes
2 ounces crumbled Maytag Blue cheese Recipe
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 mixture over the crepes. Sprinkle the cheese over the top and serve immediately. Yield: 4 servings
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