Schmarrn

DIRECTIONS

• Crepes:
• Blend on high speed all ingredients until smooth and uniform with no lumps.
• Let crepe batter stand at room temp for 30 minutes.
• Use a large heavy bottom skillet over medium heat.
• Spray or spread small amount of oil.
• Scoop about 1/4 cup batter and pour into pan.
• Immediately roll pan to all sides to create a thin layer over the bottom.
• Cook until the top starts to loose its wet look.
• Flip crepe using a wide spatula.
• Cook for 30 seconds more.
• Remove to plate and repeat until batter is gone.
• Makes about 7-8 crepes.
• Fruit Filling:
• Peel and core apples, slice thinly.
• In saucepan over med-high heat cook all filling ingredients until thick and sticky, about 10-12 minutes.
• Custard:
• Blend all ingredients on high speed until well mixed.
• Lightly grease a shallow 4 cup baking dish.
• Take one crepe, spread small amount of fruit filling and roll up jelly roll style.
• Cut into 4 pieces and place pieces in dish, seam side down.
• Repeat with remaining crepes and fruit, creating a single layer in the dish.
• Raisins can be sprinkled over crepes if desired.
• Pour mixed custard over the rolled crepes.
• Place the dish inside a lager dish and add hot water, enough to come half way up the sides of the dish with the crepes.
• Bake 40 mins at 350.
• The top will be starting to turn golden brown and will be firm to the touch.
• Remove from oven and set to cool while glaze is prepared.
• Mix all glaze ingredients (except nuts) and spread over the top of the dessert.
• Sprinkle with nuts if desired.
• Serve with small amount of whipped cream if desired.