Recipe: Apple, Raisin, and Walnut Crepes (using lemon, honey and cinnamon)

APPLE, RAISIN, AND WALNUT CREPES

"This filling should be made no more than two hours in advance to keep the apples crisp."

FOR THE CREPES:
1/2 cup buckwheat flour
1 cup whole-wheat pastry flour
3 egg whites, lightly beaten
1 whole egg
1 1/2 cups nonfat milk
1/2 teaspoon salt
2 teaspoons safflower oil
FOR THE FILLING:
1/4 cup raisins
1 1/2 tablespoons apple brandy
1 1/2 cups coarsely grated green apple
1/2 teaspoon ground cinnamon
1/4 cup chopped toasted walnuts
1 teaspoon grated lemon peel
2 tablespoons honey
1 tablespoon lemon juice
Melted butter for garnish
Cinnamon sugar for garnish (recipe follows)

TO MAKE THE CREPES:
In a blender, puree flours, egg whites, whole egg, milk, and salt until the consistency of heavy cream.

In a crepe pan* or skillet over medium-high heat, heat 1/2 teaspoon oil until a drop of water sizzles on surface of pan. Ladle 1/4 cup batter onto pan. Cook crepe until lightly browned (30 to 60 seconds on each side). Set cooked crepes on a plate, and continue until all batter is used.

TO MAKE THE FILLING:
This filling should be made no more than two hours in advance to keep the apples crisp.

In a small bowl combine raisins and brandy and let stand 30 minutes.

In a medium bowl combine raisin mixture, apple, cinnamon, and walnuts and stir to blend. Stir in lemon peel, honey, and lemon juice.

TO SERVE:
Spoon about 1/4 cup filling down the center of each hot crepe and roll into a cylinder. Brush with melted butter and sprinkle with Cinnamon Sugar.

TO MAKE CINNAMON SUGAR:
In a small bowl stir together 1/4 teaspoon cinnamon and 2 tablespoons sugar.

**A crepe pan should be used for this recipe, but if you do not have one, a large heavy skillet will do.

TO MAKE THE CREPES AHEAD:
Crepes are quick to make; if you are in a hurry prepare the crepes ahead of time. They keep for 10 days in the refrigerator or up to three months frozen (simply stack between sheets of waxed paper and cover tightly in plastic wrap).

Makes 8 filled crepes
Source: the California Culinary Academy