[mmchummel]

Crêpe Batter

Makes about 20 6-inch Crêpes
1 Cup Flour
½ tsp. Salt
3 Large Whole Eggs, plus 1 yolk, beaten
2 Cups Milk
2 Tbsp. Butter, melted

Sift together the flour, salt, and set aside. Combine the eggs and milk and stir into the flour mixture. Blend in the melted butter. Let the batter stand, the longer it stands the better. (If you make the Apple-Applejack filling, you can let it stand while you cook the apples.) Lightly grease a heavy skillet and heat until a drop of water dances on the surface. For each crêpe, pour 2 Tbsp.. Batter into the pan, tilt to cover the bottom, and cook until brown on one side, then turn to lightly brown the other side. Remove and set on plate or wax paper until ready to use.


* This is a very versatile recipe. You can make up a seafood salad and roll it up inside the crêpe, or just be real simple and use some fresh fruit, pie filling, jam or jelly. Use your imagination and I’m sure you’ll be pleased.


Apple-Applejack Filling
Makes enough filling for 20 crêpes

10 Large tart apples, peeled, cored and cut into 1-inch chunks
2 Tbsp. Butter
1 Cup Sugar or equivalent
1 Tbsp. Freshly squeezed lemon juice
½ tsp. Cinnamon
4 Tbsp. Water
4 Oz. Applejack Liquor:

2 to flambé the cooked apples 2 to flambé the finished, crêpes

Make up the crêpe batter and let it stand while you cook the apples; or make the crêpes ahead of time.

Place the cut-up apples in a saucepan with the butter, sugar, lemon juice, cinnamon and water. Cook over moderate heat, stirring gently, about 8 to 10 minutes. (The apples should soften but still hold some of their shape.)

Heat 2 oz. Of the applejack, pour over the apples and flambé. Divide the cooked filling among the crêpes, placing a spoonful on each and rolling it up. Place the filled crêpes close to each other in an ovenproof dish.

Preheat the oven to 350o Place the dish in the oven for 10-15 min. to heat. Remove from oven, heat the remaining 2 oz of applejack, set on fire and pour over the crêpes. Serve immediately.

* When you make this dessert, I suggest,
that you flambé the finished dish in
front of your guests. It is very impressive.
But, nowhere near the curtains!