Apple Cheese Mini Crepe

These were inspired but a super yummy but calorific appetizer at a good friend's wedding reception on Rittenhouse in Philadelphia. We loved them so much we recreated them the next morning using light ingredients found right in our kitchen. I've used an Empire apple (my absolute favorite) and that worked nicely; the Granny Smith I used turned out a bit tarter, so be mindful to taste your filling before you roll and bake.

Preheat the oven to 375 degrees.

Take an apple, core and peel it. Dice the remains into tiny bits. Add a tbsp of margarine over low heat, then saute the apple and margarine lightly for about 15 minutes, being careful to stir and not let it brown. Stir in one packet of Splenda or other sweetener. Stir in 2.5 tablespoon scoops of Weight Watchers whipped cream cheese. Stir all carefully until cream cheese has melted and you have a cheesy fruit filling. Now would be a good time to do a taste test and be sure you like it! (But it'll be hot.)

Take about 12 egg roll wrappers (can be bought prepared at your local supermarket, usually near refrigerated cultural foods or organics), lay them out on the counter. Add equal teaspoon scoop of filling to each wrapper. Fold according to package directions -- use the cheesy backside of your spoon to dab the wrapper just before closing for an extra seal.

Put your 12 mini crepes on a foiled baking pan, sprayed with non stick cooking spray. Bake at 375 degrees for 12 minutes or until the crepes look golden. Serve warm as a finger food for appetizer course or even for dessert, maybe with some vanilla ice cream? Mmmmm.

What you need to fix it:
Small pot
Apple corer
Baking sheet
Aluminum foil

What you need from the fridge:
An apple, any variety you like, cored, peeled and diced
1 tbsp margarine
One packet Splenda or other low cal sweetener
12 egg roll wrappers, found in refrigerated ethnic or organic section
2-3 tbsp Weight Watchers or other light whipped cream cheese
Cooking spray

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