Cherry and Apple Crêpes
Primavera
2 pounds Prima Frutta*
fresh cherries, halved
and pitted (about
3 cups)
3 medium Crystal Market*
California apples, peeled
and diced (about 2 cups)
1/4 cup Grand
Marnier liqueur
2 tablespoons cornstarch
1/2 cup water
2 tablespoons butter
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon
almond extract
1 package prepared
crêpes ( 10 6-inch
square work best)
2 cups sweetened
whipped cream
1 cup chopped Prima
Noce* walnuts
Combine cherries and apples in a small bowl; set aside.
In another bowl, combine Grand Marnier, cornstarch
and water, stirring until well blended.
In a 4-quart saucepan, melt butter, then stir in sugar.
Add cornstarch mixture and heat, stirring constantly,
over medium-high until hot. Add 3 cups of the cherry-apple mixture and bring to a simmer. Reduce heat
and cook until thickened. Remove from the heat and
stir in vanilla and almond extract; set aside.
Place 2 tablespoons of the warm fruit mixture in
the center of each crêpe. Fold the corners in toward
the middle.
Add the remaining cherries and apples to the fruit
mixture and stir. Do not cook. Spoon 1 tablespoon of
the fruit mixture on top of each crêpe. Top with
whipped cream, drizzle 1 teaspoon of the sauce over
the whipped cream and sprinkle with walnuts. Serve
immediately. Makes 10 crêpes.
Brands may vary by region; substitute a similar product.
Breakfast
Crespelle con i Fichi
(Crêpes with Figs)
Catania Worldwide
12 fresh figs
2 tablespoons dark rum
1/3 cup confectioners’
sugar, divided
1 cup heavy cream
CRÊPES
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons
butter, melted
Cooking oil
Rinse figs and dry well. Cut each fig into 4 wedges.
Place the figs in a skillet and sprinkle with rum and
2 tablespoons confectioners’ sugar. Cover and cook
over low heat for 10 minutes. Remove from the heat.
Whip the cream.
To prepare the crêpes, whisk together flour and
eggs in a large mixing bowl. Gradually add milk and
water, stirring to combine. Add salt and butter;
beat until smooth.
Heat a lightly oiled griddle or frying pan over medium-high heat. For each crêpe, pour or scoop 1/4 cup
batter onto the griddle, tilting the pan with a circular
motion to coat the surface evenly. Cook for about 2
minutes, or until the bottom is light brown. Loosen
with a spatula, turn and cook the other side.
Spread the fig mixture over the hot crêpes. Roll up
loosely. Sprinkle with the remaining confectioners’
sugar. Serve with whipped cream. Makes 4 servings.
