Wisconsin Mascarpone Blue Cheese Crespelle with Pan Roasted Honey Crisp Apple Jam

Wisconsin Mascarpone Blue Cheese Crespelle with Pan Roasted Honey Crisp Apple Jam

By Chef Kristine Subido

Source:

Source: Wisconsin Milk Marketing Board

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Serves 4

Ingredients & Directions

Honey crisp apples, peeled and sliced
Sugar
Apple juice or cider
Champagne vinegar
All-purpose flour
Eggs, beaten
Unsalted butter, melted and divided, plus additional soft butter for baking pan
Whole milk
Wisconsin Mascarpone Cheese
Wisconsin Virgin Pine Native Blue or other Wisconsin Blue Cheese
Ground Black Pepper
Confectioners' sugar

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.

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.
• 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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