Recipe courtesy of Emeril Lagasse
Total:
1 hr 30 min
Prep:
25 min
Cook:
1 hr 5 min
Yield:
4 servings

Ingredients

  • 8 scoops Cinnamon ice cream
  • 8 crepes
  • 2 ounces crumbled Maytag Blue cheese
  • 1 stick butter
  • 1 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 1 cup walnut pieces
  • 3 Granny Smith apples, cored and sliced 1/4-inch thick
  • 1/4 to 1/2 cup Apple Jack Brandy, or any other apple liquor or brandy

Directions

In a saute pan, melt the butter. Stir in the brown sugar, cinnamon, and nutmeg. Cook the mixture for 1 minute to dissolve the sugar. Add the walnuts and apples. Cook the apples for 3 to 4 minutes, or until the apples are tender and caramelized. Remove the pan from the heat and add the brandy. Place the pan back on the stove. Shake the pan a couple of times to ignite the flame. If the flame does not ignite, carefully light the flame with a match. Spread a scoop of the ice cream evenly over each crepe. Starting with one side, gently roll the crepe up like a jellyroll. Place the crepes in the freezer and freeze until firm, about 1 hour. Divide the crepes between four shallow bowls. Spoon the apple/walnut mixture over the crepes. Sprinkle the cheese over the top and serve immediately.

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