Spiced Apple Crepes


15 to 20 crepes, either frozen and thawed, purchased, or homemade
6 or 7 very tart apples, (e.g., Granny Smith)
1 cup pure maple syrup
1/2 cup water
1 teaspoon ground cinnamon
1/4 teaspoon fresh nutmeg
butter for greasing pan
Maple Cream Sauce


Peel, core, and dice the apples. Bring maple syrup and water to a boil. Add diced apples, cinnamon, and nutmeg to the boiling syrup mixture. Cook covered, only until the apples are tender, about 5 to 6 minutes.

Remove from heat, and spread apple filling over crepe. Roll crepe up in cigar fashion, and place seam side down in lightly buttered oven-to-table dish or any flat casserole. Pour remaining sauce over crepes.

Maple Cream Sauce:

1 cup heavy cream, chilled ¼ cup pure maple syrup ¼ cup chopped pecans

Whip the cream stiff, then fold in remaining ingredients. Serve dolloped – or piped using a pastry tube – on top of apple-filled crepes. (Crepes may be reheated in 375 degrees F oven for 10 minutes before adding cream sauce, if necessary.)


15 to 20 crepes

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