created: 2004-10-24 17:22:37
This is an excellent dessert for autumn or winter. You can make the batter and poach the apples ahead of time, to save too much fiddling around at the last minute. From The Ontario Harvest Cookbook
1 batch buckwheat crepe batter - see recipe 2 tbsp unsalted butter 4 large Granny Smith apples, peeled, cored and thinly sliced 1 cup maple syrup 1 cup mascarpone cheese 1 tsp vanilla In large nonstick skillet, melt butter over medium-high heat. Add apples, cook for 3 minutes, stirring gently. Pour in syrup; reduce heat to medium. Cook, uncovered, 8-10 minutes, stirring occasionally, until apples are tender. With slotted spoon, remove apples from skillet; set aside and keep warm. Pour syrup into heat-proof pitcher; keep warm. In small bowl blend mascarpone, vanilla and two tbsp of the warm syrup until fairly smooth. Heat an 8 inch crepe pan or heavy skillet over medium-high heat. Brush pan with a little oil; pour 1/4 cup crepe batter into pan, tilting pan to spread evenly. Cook for 1 minute or until lightly browned on underside; turn and cook for 30-60 seconds or until crepe is lightly browned. Repeat until all batter is cooked. Stack crepes on heated plate as they cook; keep warm in low oven. When ready to assemble, spoon about 1 tbsp of mascarpone mixture onto each crepe; top with 4 apple slices. Roll up crepes; top with remaining apple slices; serve with hot syrup.