In a small bowl add raisins to the brandy and allow to plump for at least one hour. Drain raisins and discard any unabsorbed brandy. Peel and core apples, then cut into small dice. Add raisins, lemon zest, ginger, walnuts, nutmeg and brown sugar and toss to combine. Dissolve white sugar in 1 quart of warm water. Dip a rice paper in to wet thoroughly. Place it on a dry tea towel and allow to sit for 30 seconds or until completely pliable. Brush the surface with melted butter. Spoon a 1/3-cup portion of apple mixture onto bottom third of paper. Tuck in ends and roll paper up to firmly enclose filling. Place seam side down on a parchment or aluminum foil lined baking sheet and bake in a preheated 400 degree oven until crepes are crisp and golden brown, about 20 minutes. Serve warm with a sprig of fresh mint, dollop of sweetened creme fraiche and fresh seasonal berries. This recipe yields 6 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9651 broadcast 08-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 09-04-1996 Recipe by: John Ash
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 4.4mg||0 %|
|Potassium 189.8mg||5 %|
|Total Carbohydrate 51.6g||15 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 49.3g|
|Protein 0.8g||1 %|
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Calories per serving: 210
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