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Apple Crepes with Cider Rum Sauce
created by Chef Eric Johnson of
Eric and Renee's Gourmet Takeout, New Brighton, PA,
724-847-3742

Eric Johnson is a graduate of the Culinary Institute of America. Eric's cooking career began as a child in his grandmother Clara's kitchen in Berkeley, California. When he was eight, he opened a concession stand at an apple ranch near Placerville. He made crepes with an apple filling topped with cider rum sauce and whipped cream. They sold for 50 cents each! His recipe follows:

Crepes (10 crepes)

2 eggs
3/4 Cup milk
3/4 Cup flour
1/8 tsp salt
3 Tbs oil

In a blender place milk and eggs, blend ten seconds. Add flour, salt and oil, blend until smooth, approximately 30 seconds.

Cook crepes in a non-stick 10"-12" skillet sprayed generously with cooking oil. On medium high heat, place 1/4 cup of the mixture into center of the pan, tilting until bottom of pan is completely coated. Cook until sides brown. Flip over and cook another ten seconds. Cook remaining crepes the same way.

Apple Mixture

4 Cup peeled sliced apples
3/4 Cup sugar
1/8 tsp cinnamon
1/8 Cup (2 /Tbs) water

Cook apples, water, sugar and cinnamon in sauce pot until soft, approximately ten minutes.

Cider Rum Sauce

1 1/2 Cup apple cider
1/2 Cup sugar
1/8 tsp cinnamon
1 tsp rum flavoring
2 Tbs dark rum
1 1/2 Tbs cornstarch

Mix cinnamon with sugar and add to the cider. Bring to a boil and add flavoring. Mix rum and cornstarch until smooth, add to boiling cider. Reduce heat and simmer for 10-15 minutes.

Assembling Apple Crepes

In center of crepe place 1/2 cup of apple mixture. Fold top of crepe to center, then fold bottom of crepe to center. Top with cider rum sauce and whipped cream (optional).