Apple, Raisin, and Walnut Crepes
Author: Kitchens
  • 1/4 Cup raisins
  • 1 1/2 Tablespoons apple brandy
  • 1 1/2 Cups coarsely grated green apple
  • 1/2 teaspoon cinnamon
  • 1/4 Cup chopped toasted walnuts
  • 1 teaspoon grated lemon peel
  • 2 Tablespoons honey
  • 1 Tablespoon lemon juice
  • Buckwheat Crepes; (see recipe)
  • melted butter; for garnish
  • cinnamon sugar (see Note); for garnish
  1. 1. In a small bowl combine raisins and brandy and let stand 30 minutes. In a medium bowl combine raisin mixture, apple, cinnamon, and walnuts and stir to blend. Stir in lemon peel, honey, and lemon juice.
  2. To serve, spoon about 1/4 cup filling down the center of each hot crepe and roll into a cylinder. Brush with melted butter and sprinkle with Cinnamon Sugar.
  3. Makes 8 filled crepes.
  4. Note: To make Cinnamon Sugar, in a small bowl stir together 1/4 teaspoon cinnamon and 2 Tablespoons sugar.
  5. NOTES : This filling should be made no more than two hours in advance to keep the apples crisp.
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