Ingredients:
2 eggs
2/3 cup milk
3/4 cup flour
2 teaspoons cognac (optional) or 2 teaspoons brandy (optional)
2 tablespoons melted butter
2 tablespoons sugar
1 teaspoon vanilla
5 ounces tapioca pudding
2 cups finely diced apples
1/4 teaspoon brandy or 1/4 teaspoon rum flavoring
1/2 teaspoon cinnamon
1 tablespoon butter
2 teaspoons sugar
Directions:
Combine all ingredients below crepe mixture until smooth. Make shells like you would make manicotta shells. Yield 16-18 crepes.
Prepare pudding as directed. Saute apples about 10 minutes. Add sugar and seasonings. Combine apples and pudding; mix well and chill. Makes enough filling for 8 dessert crepes.
Just before serving, divide mixture evenly on crepes and pocket fold. Serve with whipped cream and powdered sugar.
Servings: Serve
Time preparation: 45 min.
Time total: 75 min.