Anne’s Apple Cheese Crepes

Our apple tree is full of delicious apples … so our challenge is to find as many uses for them as possible. Apple cheesecake … check! Apple pie … check! Apple in our cereal dishes … check! And now, this delicious recipe.  Using our Best Basic Crepe Recipe we’ve created a very special recipe. These crepes were an absolute hit at breakfast this morning and our guests said they’d happily act as testers on any future recipes too!!

 

 

 

Anne’s Apple Cheese Crepes Recipe

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Anne's Apple Cheese Crepes Recipe

Makes 8-12 Crepes

What You Need:

• 8 – 12 prepared Crepes (you can use our Basic Crepe Recipe)
  

  Crepes

Filling:

• 6 Tablespoons unsalted Butter, melted
• 6 Tablespoons Brown Sugar
• 1 teaspoon Cinnamon
• 1/8 cup water
• 6 apples – peeled, cored and thinly sliced
• ½ cup coarsely chopped walnuts, warmed
  

  Apple Filling

• 1/3 cup light cream cheese, room temperature
• 1/3 cup goat cheese, room temperature

Sauce:

• 6 Tablespoons Maple Syrup
• 12 Tablespoons Whipped Cream

Garnish:

• ¼ cup walnuts
  

  Cheese on Crepe

• Mint leaves
• Fresh thin Apple slices

What You Do:

1. Place first five filling ingredients in a fry pan. Cover and simmer for 4-6 minutes until apples are tender.
2. Remove from heat and add warmed chopped walnuts to the apple mix.
3. Blend two cheeses together.
4. Spread a small amount on each crepe.
5. Spread cooked Apple mix on top of cheese on each crepe.

Rolled Crepe with Sauce

6. Roll and plate.
7. Drizzle on sauce.
8. Add garnish and serve warm.

Introducing Crepes Napoliyam

The winnner of last week’s poll to rename Yammy French Resistance goes to Salt Spring Island Artist (and artist of Breakfast with the Broad’s Cookbook Cartoons – we swear the contest was NOT rigged!) Janet Cameron for her name suggestion of Crepes Napoliyam!!!

I think that is a name this yam, crepe and egg recipe can be proud of.

Thank you to everyone that sent in their suggestions and to everyone that voted.

Here are the results:

1. Crepes Napoliyam 48%
2. Cheeky Yams on a Cloud 17%
3. Yam ‘n Eggs Crepe-chiladas 14%
4. French Mex Yam ‘N Eggs 14%
5. Huevos de Yucatán en cama con Francia 7%

NAME THIS RECIPE: Crepes, Yams, & Eggs

The Yammy French Resistance

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I sent the YAMMY FRENCH RESISTANCE breakfast recipe to our weekly recipe e-mail subscribers last week, and asked for a new name.

What name do you think it should have? Sorry POLL CLOSED on SUNDAY NOVEMBER 23rd.

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Yep – that really is what Dad has called his creation…The YAMMY FRENCH RESISTANCE so please take the POLL and give this delightful dish a name it can be proud of!! 🙂

This recipe makes 2 servings.

What you’ll need:

• 1 Large Yam
• 4 eggs
• 2 large (plate size) crepes
• 4 Tablespoons Medium Salsa

What you do:

1. Cook the Yam in the microwave. Remember to pierce it with your fork before you cook it. Every microwave is different but it should only take 5 minutes on high to cook it (smaller yams will take less time and very big yams will take 7 or so minutes).
2. Take the cooked Yam out, slice it into 1/2 inch slices and peel the skin off.
3. In a skillet, heat a tiny bit of butter (or use non-stick spray), and brown each side of the Yams.
4. While your Yams are browning, take out another skillet and poach the eggs (I’ve included instructions on poaching eggs below).
5. Warm up the crepes (you can do this in the microwave for a few seconds or heat them in a pan).
6. Warm up the salsa in the microwave.
7. Lay each crepe out flat on a large plate. Spread the warmed salsa generously over the warmed crepe.
8. Fold each crepe inward to form a square (see picture below). Place 2 slices of yam on top, then place 2 poached eggs on top. Add a bit of salsa on top of the eggs, then garnish if you want to (they used Rosemary and some fresh flowers).