Golden Apple Filled Crepes
|For 8 basic crepes|
|Golden apples||5 Medium|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Brandy||2 Tablespoon (Optional)|
Peel, core, and cut apples into 1/2-inch-thick slices; you should have 6 cups.
In a large frying pan over medium heat, melt butter.
Add apple slices, lemon peel, lemon juice, and nutmeg.
Cook, gently turning occasionally with a wide spatula, until apples begin to soften and look translucent (about 7 minutes).
Add sugar and cook, stirring gently, for 2 more minutes.
Warm brandy, if used; then ignite and spoon flaming liquid over apples.
Continue cooking until liquid is reduced to about 2 tablespoons; cool.
If made ahead, cover and refrigerate for as long as 2 days.
To assemble, have apple filling and crepes at room temperature.
Spoon 3 tablespoons of filling across lower third of each crepe and roll to enclose.
Place filled crepes, seam side down, in a lightly buttered baking dish.
Spoon remaining filling over top, cover and bake in a 325° oven for 25 minutes or until crepes are heated through.