Treat for Sunday Brunch: Elegant Cherry Crepe Purses
By FBWorld Team
any weekend special with a brunch or luncheon at home
making this French café-style dessert and save
time, by using ready-made, All-Natural, French-Style Crepes
to make traditional Apple-Cherry Crepe Purses. This recipe
brings together the delicious combination of apples, cherries,
a light, delicious crepe and powdered sugar.
2 Kontos French-Style Traditional Crepes
3 Granny Smith apples, (cubed and stewed with a dash of
2 cans of Cherry Pie Filling
1/2 tspn. of Butter
Navel Orange Peel
1/4 cup Confectioner's Sugar
Mint Leaves for garnish
1. Cut the apples into small cubes, stew
lightly with a dash of cinnamon.
Drain stewed apples, mix with one can of cherry pie filling.
Warm the mixture in a saucepan or in the microwave.
Open your second can of cherry pie filling and lift out
cherries. Set the cherries aside for garnish.
Cut a thin orange peel strip from your navel orange peel
- making the strip as long as possible - set aside.
Warm your Kontos French-style crepes in a lightly buttered
skillet for one minute each side.
Lay each crepe flat. Arrange apple-cherry filling in center
of crepe and bring up edges of crepe to center.
Pick up edges of crepe, twist gently to enclose filling.
Tie the orange peel strip around the crepe to form a purse.
Sprinkle with powdered sugar; garnish with four or five
cherries and mint leaves.
Double or triple the recipe for larger parties. For an
extra-special treat, try drizzling with caramel sauce
or top with a dollop of whipped cream.