Apple Strudel Crepe Stack
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Better Homes and Gardens Recipes From Prize-Winning Cooks, 1987
Sandy Cohen, Brooklyn, New YorkINGREDIENTS
Crepes*
3/4 cup fine dry bread crumbs
1/3 cup butter, melted
3 cups finely chopped, peeled, cooking apples
1/4 cup packed brown sugar
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons chopped walnuts
1 tablespoon sugar
Whipped cream, optionalPrepare crepes. Set aside.
FOR THE CREPES - In a mixing bowl combine 2 eggs, 1 cup all-purpose flour, 1/2 cup milk, 1/2 cup apple juice, 2 tablespoons melted butter, and 1/4 teaspoon salt. Beat with a rotary beater until combined.
Heat a lightly greased 8-inch skillet. Remove from heat. Spoon in a scant 1/4 cup batter. Lift and tilt the skillet to spread the batter. Return to heat. Brown on one side, do not turn. Invert the skillet over paper towels. Remove the crepe. Repeat with remaining batter, greasing skillet as needed.
Makes 9 crepes
FOR APPLE FILLING - Combine bread crumbs with melted butter. Reserve 3 tablespoons bread crumb mixture. Combine remaining crumb mixture with apple, brown sugar, lemon peel, cinnamon, and nutmeg.
TO ASSEMBLE - Place 1 crepe, browned side up, in a greased 9-inch pie plate. Top with about 1/2 cup apple filling. Alternately layer crepes and apple filling, ending with a crepe. Combine reserved crumbs, walnuts and sugar. Sprinkle over top.
Bake in a 375 degree oven for 30 minutes. Serve warm with whipped cream, if desired.
Makes 6 servings
*NOTE - No rule says you must make crepes the same day you serve them. In fact, you can make them a day, a week, or up to 4 months ahead and store them in your freezer. Just make a stack, alternating each crepe with 2 layers of waxed paper. Then wrap the stack in a moisture-and-vaporproof bag and freeze. Let the crepes thaw at room temperature about 1 hour.