Time: 1 1/2 hours including resting time

Serves: Makes 10 (8-inch) crepes

  • 1 recipe Basic Crepe Batter (page 104)
  • 11/2 cups apple butter
  • 1/2 pound thinly sliced prosciutto
  • 2 Granny Smith apples, peeled, cored, and thinly sliced
  • Extra-virgin olive oil
  • 10 ounces Brie cheese, sliced, at room temperature
  • 1 bunch watercress, thick stems discarded
  • 1/2 bunch fresh chives, cut in 1-inch pieces
  • Freshly ground black pepper

Apple, Brie, and Prosciutto Crepes

Recipe courtesy Tyler Florence Make the crepes as indicated in the basic recipe. Preheat the oven to 400°F. Lay the crepes on a flat surface. Smear the crepes with the apple butter, about 2 tablespoons each. Lay 3 slices of prosciutto in a single layer across the crepes and then add some apple slices. Drizzle a cookie sheet with a little oil and lay 2 crepes side by side on the pan. Bake for 10 to 12 minutes, until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the Brie on top so it melts slightly. Add a handful of watercress, some chopped chives, and several turns of freshly ground black pepper. Drizzle with some olive oil before serving.

Edited: October 9th, 2009