Apple, Brie and Prosciutto Crepes From Tyler Florence
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Apple, Brie and Prosciutto Crepes
Tyler Florence
INGREDIENTS • 1 recipe Basic Crepe Batter (see recipe below)
• 1 1/2 cups apple butter
• 1/2 pound prosciutto, thinly sliced
• 2 Granny Smith apples, peeled, cored and thinly sliced
• Extra-virgin olive oil
• 10 ounces brie cheese, sliced
• 1 bunch watercress, trimmed
• 1/2 bunch fresh chives, cut in 1-inch pieces
• Freshly ground black pepper
DIRECTIONS Yield: ten 8-inch crepes
Make the crepe batter as indicated in the basic batter recipe.
Preheat the oven to 400 F. Lay the crepes on a flat surface. Smear the crepes with apple butter, about 2 tablespoons per pancake. Lay 3 slices of prosciutto in a single layer across the crepes, then 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. MORE HERE 
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