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Ingredients

• 1 Each Granny Smith apple, peeled, cut into wedges


• 1 Each Gala or Braeburn apple, peeled, cut into wedges


• 1 Cup Fresh Blueberries


• 2 Tsp. Butter


• 2 Tsp. Brown Sugar


• 1/3 Tsp. Ground Cinnamon


• For service, lightly sweetened Whipped Cream


• For service, Toasted Sliced Almonds


• To garnish, Confectioner's Sugar


• To garnish, Mint Sprigs

For the Crepes

• 4 Each Eggs


• 1 1/2 cup Milk


• 1 1/2 Cup Flour


• 1/8 Tsp. Salt


• 1 Tsp. Sugar


• 2 Tsp. Butter, melted

For the Glaze

• 1 Tsp. Butter


• 2 Tsp. Brown Sugar


• 1 Tsp. Granulated Sugar


• 1/2 Tsp. Ground Cinnamon


• Pinch Ground Clove


• Pinch Ground Nutmeg


• 2/3 Cup Apple Juice


• Squeeze Fresh Lemon Juice


• To thicken, Corn Starch Slurry ( 2 tsp. corn starch mixed with 4 tsp. water)

Method

Prepare Glaze by combining ingredients in a saucepan, bring to a simmer over medium heat. Lower heat and stir in corn starch slurry while whisking. Cook until Glaze thickens, remove and reserve. Prepare crepe batter by whisking eggs and milk together. Sift flour, salt and sugar into a separate mixing bowl. Incorporate egg/milk mixture into dry ingredients and mix well breaking up any lumps. Whisk until batter is the smooth consistency of heavy cream. Add melted butter and mix. Allow batter to rest under refrigeration for at least 2 - 3 hours. To cook crepes, heat a well-seasoned crepe or non-stick omelette pan over medium heat. Pour in 2-3 tablespoons of batter and swirl to evenly spread batter in pan. Cook for approximately one minute or until batter is set. Flip crepe and cook until lightly golden brown. Slide crepe from pan. Repeat until all the batter is used and reserve cooked crepes, keeping warm. Melt butter in a medium saute pan. Add apples, cinnamon and sugar, saute until tender. Stir in glaze and bring to a simmer. Stir in fresh blueberries and heat through. Fold crepes and place on serving plates. Top with apple blueberry mixture. Garnish with whipped cream and toasted almonds. Dust with Confectioner's sugar and garnish with mint sprigs.

Makes 4-6 Servings