Recipes from Lanier Publishing
Eastham, Massachusetts
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Ingredients:
2 tbsp butter or margarine
3 cups chopped apples
1/2 cup chopped almonds
1/3 cup chopped raisins
1/3 cups packed brown sugar
1/2 tbsp ground cinnamon
6 crepes at room temperature
Vanilla ice cream
Instructions:
In a large skillet, melt butter and saute apples, raisins and nuts for 5 minutes or until tender, stirring frequently. Stir in brown sugar and cinnamon. Saute 2 more minutes. Remove from heat and spoon 1/6 mixture onto plated crepe.
Fold over, tuck in ends and place seam side down on the plate. Work quickly so mixture does not soak through crepe before they have been turned over. Repeat five times and garnish with a scoop of ice cream and mint leaf. A garnish of 1/2 slice of trimmed melon/cantaloupe with blueberries or strawberries help to hold the ice cream.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
