Food Blog

Here’s a fairly simple recipe that doesn’t take much more effort than making pancakes, but appears much fancier. I used this recipe for basic crepes which uses an egg and an egg yolk. I’m not sure what the difference would be between this and a whole egg crepe recipe, but these turned out soft and fluffy. Two cored apples were cut in chunks and sauteed in about 3 tablespoons of butter, a tablespoon of sugar, a shake of ginger and cinnamon, a teaspoon of molasses and a teaspoon of apple brandy. Fill the crepes with a couple of spoons of ricotta and apples and roll up.