Recipe: Apple and Sausage Crepes Foster

APPLE AND SAUSAGE CREPES FOSTER

"This is our take on the traditional crepes Foster. Instead of bananas, we use a scrumptious blend of brown sugar, honey, Granny Smith apples, apple butter, juicy Johnsonville Brown Sugar & Honey Links, and apple liqueur. Topped with cinnamon, confectioners' sugar, toasted pecans, and pomegranate seeds, Apple and Sausage Crepes Foster also makes a heavenly dessert.

Cornstarch slurry is used to thicken sauces, gravies, pie fillings, and puddings. It is made by whisking together equal parts cornstarch and a cold liquid, such as water."

13 Johnsonville Brown Sugar & Honey Links
FOR THE CREPES:
1 1/2 cups all-purpose flour
1 teaspoon salt
2 cups milk
4 large eggs
FOR THE FILLING:
1/4 cup plus 3 tablespoons unsalted butter, divided use
3/4 cup brown sugar
1/4 cup honey
2 1/2 cups peeled and diced Granny Smith apples
1/4 cup apple butter
1/4 cup cornstarch slurry (see headnote)
1/2 cup Calvados or other apple liqueur
1 teaspoon cinnamon
1/4 cup granulated sugar
1/4 cup confectioners' sugar
1/2 cup pecans, toasted
1/2 cup pomegranate seeds

Prepare the links according to the package instructions. Allow to cool slightly. Slice into 1/4-inch coins.

TO MAKE THE CREPES:
In a medium bowl, mix together the flour and salt.

In a large bowl, gently whisk together the milk and eggs. Gradually add the flour mixture to the egg mixture, stirring until it becomes smooth. Let stand at room temperature for 1 hour, so that the flour swells and the air beaten into the batter dissipates. If the batter becomes too thick, add a bit more milk.

Heat an 8-inch nonstick saute or crepe pan over low heat. Pour 2 tablespoons of the batter into the pan, lifting and tilting it to spread the batter evenly. Cook until golden brown around the edges, about 30 seconds. Gently flip the crepe, and cook for another 30 seconds. Invert onto paper toweling. Repeat with the remaining batter, making 16 crepes total.

TO MAKE THE FILLING:
Melt 1/4 cup of the butter in a medium saucepan over medium heat. Add the brown sugar and honey. Bring to a boil, stirring constantly. Boil for 1 minute.

Add 1 cup water, the apples, and apple butter. Allow to simmer for 3 minutes, stirring occasionally.

Add the sausage and slurry. Cook, stirring frequently, until the liquid is the consistency of honey.

TO ASSEMBLE:
Place 2 tablespoons of the filling on one-quarter of each crepe. Fold in half, and then in half once again, so that the crepes resemble triangles.

Place a bit of the remaining butter into a medium saute pan and melt over medium heat. Place four crepes into the pan, and carefully drizzle with 2 to 3 tablespoons of the liqueur. Cook for 30 seconds on each side. Repeat with the remaining crepes, adding more butter as necessary.

TO SERVE:
Serve sprinkled with the cinnamon, granulated sugar, and confectioners' sugar. Garnish with the pecans and pomegranate seeds.

Serves 4
Excerpted from Johnsonville Big Taste of Sausage Cookbook by Shelly Stayer and Shannon Kring Biro
Copyright 2006 by Shelly Stayer. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.