Wednesday, October 26, 2005

Apple-filled crepes (Flensjes gevuld met appels)

This is a new recipe on the website and it looks good. I think I will have to try it one of these days

Flensjes gevuld met appels

3/4 cup sifted flour
dash salt
1 large egg
1 cup milk
3 tablespoons melted butter
2 tablespoons raisins
1 lb. 5 oz Granny Smith Apples
2 tablespoons lemon juice
1/2 teaspoons cinnamon
3 tablespoons apple butter or thick syrup
4 oz sugar
1 1/2 oz butter

Make a thick, smooth batter using the flour, egg, salt, and 3/4 cup milk. Add milk to make it more runny but thick (it should flow in a continuous thick ribbon from a spoon). Set aside for 30 minutes. Steep the raisins in lukewarm water for 15 minutes and drain.

Mix in the melted butter a Teflon-coated flying pan and make 12 thin crepes. Put them on a plate., but not in the oven.

Quarter the raisins. Peel . Quarter and core the apples and dice them. Sprinkle with lemon juice.
Heat the butter in a sauce pan. Fold the apples through the hot butter and gently fry for three minutes. Add the raisins and sprinkle with cinnamon and a tablespoon of sugar. Fold a few time and remove from the heat.

Grease an oven dish. Spread one side of each crepe with apple butter and with the apple-raisin mix. Fold each crepe in four and arrange them rood-tile-wise in the dish. Sprinkle with the rest of the sugar and heat for 13-15 minutes in a preheated oven at 200 degrees C/390 degrees F.

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