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Crepe Mixture:
_ eggs
___ cup milk
___ cup flour
_ teaspoons cognac or brandy, optional
_ tablespoons melted butter
_ tablespoons sugar
1 teaspoon vanilla
Filling:
_ ounces package tapioca pudding
_ cups finely diced apples
___ teaspoon brandy or rum flavoring
___ teaspoon cinnamon
_ tablespoon butter
_ teaspoons sugar
1. Combine all ingredients until smooth.
2. Make shells like you would make manicotta shells. Yield 16-18 crepes.
3. Prepare pudding as directed.
4. Saute apples about 10 minutes.
5. Add sugar and seasonings.
6. Combine apples and pudding; mix well and chill.
7. Makes enough filling for 8 dessert crepes.
8. Just before serving, divide mixture evenly on crepes and pocket fold.
9. Serve with whipped cream and powdered sugar.