Yield: four portions
Topping & Filling
- 1 c. heavy cream, whipped stiff
- 1/2 c. sour cream
- 1/2 c. vanilla pudding or pastry cream
- 1/4 c. salted butter
- 1/2 c. walnuts, coarsely chopped
- 1 lb. Granny Smith apples, peeled, cored, sliced
- 1/2 c. brown sugar
- 1/2 tsp. cinnamon
- 1 tsp. lemon juice
- 1/2 c. brandy or 'Apple Jack' brandy
- 3 each large eggs
- 1 1/4 c. milk
- 2 Tbsp. melted butter
- 1 c. all-purpose flour
- 1/2 tsp. salt
- as needed melted butter
Topping & Filling procedure:
- Combine the sour cream and vanilla pudding, then fold in the whipped heavy cream. Refrigerate until service.
- Sauté the walnuts in the butter over medium heat until they just begin to turn brown on the edges. Add the apples, sugar, cinnamon, and lemon juice, and simmer for 30 seconds. Add the brandy and flame it to rapidly evaporate the alcohol.
- Place one spoon of the apples in the center of a crêpe. Roll it up and place it on a serving plate. Top with a portion of the cream. Ladle a portion of the apples, nuts and liquid over the cream and garnish with a shake of cinnamon and powdered sugar if desired.
- Combine all the crêpe ingredients except the melted butter with a whisk in a kitchen bowl or in a food processor. Scrape down the sides of the bowl at least once during mixing. Pass the batter through a fine strainer or sieve if it is lumpy, working the lumps through the mesh. (Optional: to make walnut crêpes, add 1/2 c. small chopped walnuts to the batter after the lumps are removed.) Let the batter rest about 1/2 hour before making the crêpes.
- Using a hot 5-inch sauté pan, pour 1 oz. (or two measured tablespoons) of batter into the center of the pan and roll the pan to spread the batter over the bottom of the pan. The bottom should be coated evenly and the crêpe should just cover the edge of the sides and the bottom. Continue cooking over medium high heat for about 1 minute until you see a brown edge form on the sides of the crêpe. Flip the crêpe at this point and cook for an additional 30 seconds until light golden brown on the down side. Flip the crêpe out of the pan onto a sheet tray lined with waxed or parchment paper. Cover tightly and reserve until ready to use.