Chez discovered this one when he was exploring his Polish side (I didn't know he had a Polish side!) Well... This was one of the brunch offerings from May and it was very well received by the dinners at Chez. The textural difference between the fluffy crepes and their crispy edges along with crumbled streusel was a nice experience. The flavors melded well too, and the sweet and cinnamon of the apple filling melded very well with the tart that the pomegranate molasses brought to the dish. Finally, the buttery goodness that encompassed the dish was great.Crepe Batter
- 3 eggs
- 3/4 cup milk
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 6-8 tablespoons flour
Apple Filling
- 2 large tart apples
- 1/2 teaspoon cinnamon
- 4 tablespoons granulated sugar
- 1 teaspoon lemon juice
Streusel
- 2 tbs butter for drizzle
- 4 tbs butter for streusel
- 1/3 cup brown sugar
- 1/3 cup breadcrumbs
- Pomegranate Molasses
Directions:
Make the filling to start off with:
- Cook apples with sugar, cinnamon and lemon juice.
- Mash apples slightly until it resembles course applesauce.
- Set aside & allow to cool.
For the crepes:
- Beat eggs.
- Mix sugar, salt and flour well together and stir quickly into the eggs.
- Add milk and beat hard.
- Pour just enough batter into pan to cover the bottom of the pan when it is tilted and swirled.
- Shake the crepes over the fire until they are slightly browned on the bottom and firm to the touch on top.
- Do not turn.
- Put them aside to cool.
- This may be done several hours before serving.
- Fill crepes and roll up.
- Place on buttered baking dish and brush well with more melted butter.
- Make streusel by mixing butter, brown sugar and bread crumbs.
- Sprinkle over top.
- Bake in 350 degree F oven for 20 minutes.
- Drizzle Pomegranate molasses and serve.
