Ingredients
6 cups chopped peeled tart apples1 cup fresh cranberries3/4 cup sugar1 tablespoon apple pie spice1-1/2 teaspoons grated orange zest1/2 teaspoon dried lavender flowers1/4 cup butterCREPES:2 large eggs, lightly beaten2 cups whole milk2 tablespoons butter, melted1 teaspoon vanilla extract1-1/2 cups all-purpose flour1 tablespoon sugar1/2 teaspoon salt1/2 teaspoon baking powder1 carton (8 ounces) Mascarpone cheeseConfectioners’ sugar, optional
Preparation
In a large skillet, saute the apples, cranberries, sugar, pie spice, orange zest and lavender in butter until fruit is tender. Set aside.
In a large bowl, combine the eggs, milk, butter and vanilla. Combine the flour, sugar, salt and baking powder; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Spread each crepe with 2 teaspoons cheese; top with 3 tablespoons apple mixture and roll up. Dust with confectioners’ sugar if desired.
