Crepes Fourree
By Yankee Magazine|Sep 21 2011|
Yield
Serves 6
Ingredients
Filling:
4 large or 5 cooking apples, cut in large slices
2 – 3 Tbs. peach or apricot jam
Rind of 1 lemon, grated
1 Tbs. sugar
Topping:
Rind of 1 orange, grated
Rind of 1 lemon, grated
Juice of both lemon and orange
3 Tbs. apricot or peach jam
3 Tbs. sugar
Instructions
1. Peel, core and cook apples in water to cover until tender. Drain and place in pan with jam, lemon rind, and sugar. Cook slowly until soft. Place this filling between each of 12 crepes, piling one crepe on top of the other like a cake. Cut into six pie- shaped wedges.
Topping:
1. Combine the orange and lemon rinds, orange and lemon juice, jam, sugar and water.
2. Freeze the filled crepes and the topping separately. To serve, defrost both; reheat the crepes in a 350F oven. Cook the topping in a pan until syrupy in consistency. Pour over heated crepes and sprinkle with almonds. Dust with the confectioner’s sugar.
