Recipe Box
Camembert
Apples & Calvados
Crepes with Camembert Cremoux
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6 Tbsp.
unsalted butter |
1 cup granulated
sugar |
1/2 tsp.
ground cinnamon |
6 large
Granny smith apples, peeled,
cored and sliced |
4 Tbsp.
French apple brandy
(we used
Calvados®) |
1 4.5 oz.
wheel Ile de France® Camembert
Cremoux cheese, sliced into
sixths |
6 10" store-bought
crepes |
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Directions:
1. Melt butter and
sugar over medium heat in large skillet until combined.
2. Stir cinnamon, apples and brandy into skillet and cook over low heat for 10-15
minutes, until apples are soft and slightly browned and the sauce is thickened.
3. Place 1 slice of cheese in the center of the left side of each crepe. Divide
apple mixture evenly between the six crepes (about 1/2 cup per crepe), centering
the mixture on top of each cheese slice. Reserve some of the sauce for drizzling
on top of the crepes.
4. Fold the right side of the crepe over the left to cover the filling, then
fold in all the edges to form a packet. Drizzle crepes with sauce and serve.
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