Name: Crepes Stuffed with Apples and Cherries
Prep time: P0Y0M0DT1H15M0.000S
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 12 crepes
Cuisine: european
Ingredients: 2 cups flour; 2 tablespoons sugar; 1 teaspoon salt; 6 eggs; 6 tablespoons butter, meted and cooled; 2 cups milk; 2/3 cup water; 2/3 cup dried cherries; 4 Granny Smith apples, firm, peeled, cored and coarsely chopped; 1 cup water; 1/2 cup Kirsch or brandy; 2 tablespoons sugar; 1 teaspoon lemon juice; Blanched chives, for crepe bundles

Directions

In a bowl of a food processor set with the metal blade, place the flour, sugar and salt. Add the eggs and process with pulsing action. Add the butter, milk and water. Pulse to combine. Pour batter into container and refrigerate for 1 hour.
Spray fry pan or crepe pan with non-stick spray. Heat pan. When hot, ladle in enough batter to thinly coat surface of the pan. Cook on 1 side and flip. Cook on other side. Remove from pan and let cool. Continue making the crepes, spraying pan prior to making each one.

Crepe Filling:

Place the cherries and apples in a large saute pan. Add the water, brandy, sugar and lemon juice. Simmer until apples are cooked but still firm to the touch, about 15 minutes. Strain the mixture.
To Stuff Crepes: Preheat oven to 350 degrees F. Carefully place a large tablespoon of the filling mixture in the middle of each crepe. Bring up the sides of the crepe and tie with a chive like a little purse. Refrigerate, loosely covered, until ready to bake. When ready to serve heat in oven until warm and crisp.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Inn at Kristofer's, Sister Bay, WI

Crepes Stuffed with Apples and Cherries

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