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1
Crepes:
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Blend on high speed all ingredients until smooth and uniform with no lumps.
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3
Let crepe batter stand at room temp for 30 minutes.
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4
Use a large heavy bottom skillet over medium heat.
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5
Spray or spread small amount of oil.
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Scoop about 1/4 cup batter and pour into pan.
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Immediately roll pan to all sides to create a thin layer over the bottom.
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Cook until the top starts to loose its wet look.
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Flip crepe using a wide spatula.
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Cook for 30 seconds more.
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Remove to plate and repeat until batter is gone.
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12
Fruit Filling:
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Peel and core apples, slice thinly.
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In saucepan over med-high heat cook all filling ingredients until thick and sticky, about 10-12 minutes.
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15
Custard:
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Blend all ingredients on high speed until well mixed.
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17
Lightly grease a shallow 4 cup baking dish.
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18
Take one crepe, spread small amount of fruit filling and roll up jelly roll style.
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Cut into 4 pieces and place pieces in dish, seam side down.
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Repeat with remaining crepes and fruit, creating a single layer in the dish.
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21
Raisins can be sprinkled over crepes if desired.
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Pour mixed custard over the rolled crepes.
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Place the dish inside a lager dish and add hot water, enough to come half way up the sides of the dish with the crepes.
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Bake 40 mins at 350.
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The top will be starting to turn golden brown and will be firm to the touch.
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Remove from oven and set to cool while glaze is prepared.
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27
Mix all glaze ingredients (except nuts) and spread over the top of the dessert.
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28
Sprinkle with nuts if desired.
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29
Serve with small amount of whipped cream if desired.
