Last month I told you I’d give you the recipe for the crepes we serve at the Inn using Almond Cream Sauce.  This is an elegant entrée and can be made one or two days ahead.  Enjoy!!

POACHED APPLE CREPES

INGREDIENTS 

Almond Cream Sauce (see last months recipe)
Apple Cider Syrup (see below)

Crepes
Apples, Granny Smith or Pippin
Apple juice

METHOD

I will assume you know how to make crepes.  One crepe per person is a nice serving;  two is generous.  To poach the apples: Cut them in half and then cut the halves in half.  Cut out the core, peal and slice into four or five slices. One apple will make two crepes.   Put two cups apple juice in a pan and add the apples as you core and slice them. This will prevent them from turning brown.  Cover and simmer for several minutes.  You want the apples to be slightly cooked but still somewhat firm.  Do not overcook or you’ll end up with applesauce.  When done, pour off liquid and reserve.  Let apples cool. 

Apple Cider Syrup:  Combine 2 cups apple juice (use reserved liquid), 2 tbs cornstarch, 2/3 cup sugar, 1 tsp cinnamon, ¼ tsp nutmeg.  Stir over heat until thickened. 

To assemble the crepes, spread heaping tablespoon Almond Cream Sauce on crepe and 5-7 slices of apple; fold crepe.  Turn over so seam is on bottom. Brush with melted butter to keep soft.  Heat in a 300 degree oven until warm (10-15 minutes if crepes are at room temperature).  Spoon Apple Cider Syrup over crepe and serve.