These dessert crepes are enriched with almond meal to add fiber and antioxidants along with a lovely, subtle flavor of almonds. I like to fill them and then fold them over into triangles, which reminds me of the fazzoletti (handkerchiefs) that my grandmother carefully ironed with me at her side.
I fill crepes with a variety of things, sometimes sautéed bananas with a bit of maple syrup, a reduction of Frangelico, or a reduction of blackberry brandy with organic strawberries. For this recipe, I use a filling of chopped organic apples sautéed in a bit of butter with apple cider vinegar, maple syrup, honey, and a sprinkle of cinnamon. The juxtaposition of sweet honey against sweet-tartness from the cider vinegar is terrific.
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