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Crepes Marjorie |
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Serves: 6 Print this Recipe1 16-ounce can applesauce 1/2 cup sugar 1/2 teaspoon cinnamon ground 2 tablespoons brandy 1 cup apricot preserves 1/4 cup water 2 tablespoons sugar 1/4 cup brandy 8 Dessert Crepes Sweetened whipped cream or vanilla ice cream At least 3/4 hour* or up to 3 1/2 hours before serving: Butter a 9-inch pie plate. In a 2-quart saucepan over medium heat, cook applesauce, sugar and cinnamon, stirring occasionally to prevent sticking, for 25 minutes or until thickened and about 1 1/2 cups remain. Remove from heat. Cool slightly. Stir in brandy; set aside. In a small saucepan over medium heat, stir preserves, water and sugar until preserves are melted and sugar dissolves. Strain out apricot pulp if desired. Cool slightly. Stir in brandy; set aside. Place one crepe in pie plate. Spread with 3 tablespoons of the applesauce mixture. Repeat with six more crepes and applesauce, using all the applesauce. Top with remaining crepe. Carefully cut into six wedges and separate wedges slightly. Pour apricot sauce over. If making ahead, cover and set aside up to 3 hours. Bake, uncovered, in a preheated 350° oven for 10 minutes or until sauce is bubbly and slightly thickened. Serve hot or warm with whipped cream or ice cream. Pass remaining sauce separately. * If you don't have crepes already made andin your freezer, it will take another hour to prepare. If you prefer, the applesauce and apricot mixtures can both be made without the brandy up to 1 week before serving, then stir in brandy and assemble up to 3 hours before baking. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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