Apple Cheesecake Crepes

• portions: 12 servings
• temps actif: 1 hour 20 minutes
• temps total: 1 hour 50 minutes

Ingrédients

1 large egg

6 tablespoons milk

¼ cup Martinelli's Apple Juice or Cider

½ cup all-purpose flour

1½ tablespoons butter (melted)

Butter for cooking

1 cup heavy cream

2 tablespoons instant cheesecake pudding mix (dry)

¼ cup confectioners' sugar

2 cups petite diced peeled apples (About 3 medium apples)

2 tablespoons Martinelli's Apple Juice or Cider

3 tablespoons light brown sugar

1/2 teaspoon apple pie spice

1 teaspoon corn starch

1 teaspoon water

1 cup confectioners' sugar

1 tablespoon Martinelli's Apple Juice or Sparkling Cider

Instructions

Crepes

Combine all ingredients in a blender and pulse for 10 seconds, make sure there are no clumps. Refrigerate for at least 1 hour and up to 48.

Once the batter has set, heat a small pan over low heat and add butter.

Pour about an ounce of batter into the center of the pan and swirl around to spread evenly.

Cook for about 30 seconds, then flip and cook for another 10 seconds.

Move them to a flat cutting board to cool and continue until batter is gone.

Filling

Combine all ingredients in a bowl or stand mixer fitted with a paddle attachment and beat until light and fluffy, about 2 to 3 minutes.

Pipe filling down the center of each crepe, rolling the sides up over the filling and plate.

Topping

Combine chopped apples, apple juice, light brown sugar, and apple pie spice in a medium pot.

Cook over low-medium heat until the juice from the apple begins to boil.

Dissolve corn starch in water in a separate bowl and stir into apple mixture.

Bring to a boil again and allow mix to thicken.

Spoon over prepared crepes.

Icing

Whisk together the icing ingredients until smooth and drizzle over the top of the crepes.

Serve hot!