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Extra-Old Cheddar and Sour Apple Filled Crepes with Honeyed Pine Nuts

  • Prep
    20 MIN
  • Total
    1 H 10 MIN
  • Servings
    20 crepes

Extra-Old Cheddar and Sour Apple Filled Crepes with Honeyed Pine Nuts

Ingredients

Sour Apple Filling

  • 3 Granny Smith apples
  • 3 tbsp (36 g) sugar
  • 2 tbsp (30 mL) water
  • 2 tsp (10 mL) lemon juice

 

Crepes

  • 1 ¾ cups (420 mL) Neilson milk
  • 2 tbsp (29 g) Neilson butter, melted
  • 3 large eggs
  • 1 cup (100 g) all purpose flour
  • Pinch of salt

 

Assembly and Finishing

  • 1 ½ cups (184 g) Armstrong Extra-Old White Cheddar, grated
  • 1 ½ cups (360 mL) sour apple filling
  • 18 crepes
  • 3 tbsp mild (45 mL) mild honey
  • 3 tbsp (65 g) pine nuts
  • 4 tbsp (58 g) Neilson butter
  • 6 tbsp (73 g) granulated sugar

Directions

Sour Apple Filling

  1. Peel and core the apples. Chop two of the apples into half-inch pieces and place in a saucepan with the sugar, water and lemon juice. Cook over medium heat, stirring occasionally until the apples have broken down and the mixture starts to thicken.
  2. Chop the remaining apple into quarter-inch pieces and add to the mixture in the saucepan. Continue cooking until the apple chunks are soft and the mixture has a jam-like consistency. Allow to cool, cover and store in the refrigerator.

 

Crepes

  1. Combine the milk, melted butter and eggs in a container with a pouring spout.
  2. Put the flour and salt in a blender or a food processor. With the machine running, slowly add the liquids through the feed tube and blend for 5 seconds.
  3. Strain the mixture through a fine mesh strainer into a medium bowl, press any lumps through and mix them into the batter. Chill for at least one hour and up to one day.
  4. Heat a six-inch pan over medium-high heat, brush lightly with butter, pour two tablespoons of batter into the pan and immediately tilt and swirl the pan to coat the surface evenly.
  5. Cook on one side only until the surface no longer looks wet, about one minute. Loosen the edges of the crepe and invert it onto a piece of wax paper. Repeat with the remaining batter, stacking them and using wax paper to separate each crepe.

 

Assembly and Finishing

  1. Place one tablespoon of cheddar and one tablespoon of apple filling near the top of a crepe, fold each side in and roll the crepe up like a rug. Repeat with the remaining crepes and filling.
  2. Cover the crepes tightly and chill for at least one hour.
  3. Heat a large sauté pan over medium high heat, place one tablespoon of butter in the pan and swirl to coat. Sprinkle two tablespoons of sugar over the butter, then place six crepes in the pan, seam side down. Cook until just browned, then carefully flip and brown the bottom. Remove from the pan and place on a serving dish. Repeat two more times with the remaining crepes.
  4. Place one tablespoon of butter in the pan, then add the honey and the pine nuts. Cook until the sauce is bubbling, then pour the contents of the pan over the sautéed crepes.
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