Ingredients Jump to Instructions ↓

  1. 6 honey crisp apples, peeled and diced

  2. 1 cup granulated sugar

  3. 1/2 cup apple juice or cider

  4. 1 tablespoon champagne vinegar Crespelle:

  5. 1/2 cup all-purpose flour

  6. 2 large eggs, beaten

  7. 3 tablespoons unsalted butter, melted and divided use, plus additional soft butter for baking pan

  8. 1/2 cup plus 2 tablespoons whole milk

  9. 1 1/2 cups Wisconsin Mascarpone Cheese

  10. 1/2 cup Wisconsin Virgin Pine Native Blue or other Wisconsin Blue Cheese

  11. 1 teaspoon ground black pepper Confectioners' (powdered) sugar

Instructions Jump to Ingredients ↑

  1. For Apple Jam: Combine apples, sugar, juice and vinegar in 3-quart heavy saucepan; cook until apples start to break down. Reduce heat to low; cook until soft and mixture thickens, stirring occasionally, about 45 minutes. Keep warm. For Crespelle: In small bowl, whisk together the flour, eggs, 1 tablespoon melted butter and milk to form a smooth thin batter. Refrigerate at least 30 minutes. Heat small skillet or crepe pan; brush lightly with butter. Pour scant 1/4 cup batter into pan, tilting and rotating pan to evenly cover bottom in thin layer. Cook about 30 seconds, until golden brown on bottom. Transfer crepe to plate; cover loosely to keep warm. Repeat with remaining batter to yield 8 crepes, placing waxed paper between crepes. Final Preparation: Preheat oven to 350°F (175°C). In medium bowl, combine the Mascarpone, Blue Cheese and black pepper. Divide filling evenly among crepes, spreading over and leaving 1/2 inch uncovered around edge. Fold crepes into quarters to form triangles. Heat remaining 2 tablespoons butter in large heavy sauté pan over medium-high heat. Add crepes in batches, browning on both sides. Place in buttered baking dish and warm in oven 3 to 5 minutes. Plate 2 crespelle on each plate. Top with apple jam and dust with confectioners’ sugar. Reserve leftover apple jam for additional servings.


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