Ingredients
- 2 cup crepe batter
- 1 1/2 cup apple butter
- 1/2 pound prosciutto
- 2 pound apples
- 2 pound olive oil
- 10 ounce brie cheese
- 1 bunch watercress
- 1/2 bunch chives
- 1/2 bunch black pepper
Preparation
Baking Directions:
This is basically a classy open-faced pizza.
Make the crepe batter as indicated in the basic batter recipe (see above).
Preheat the oven to 400*F.
Lay the crepes on a flat surface.
Smear the crepes with apple butter, about 2 tablespoons per pancake.
Lay 3 slices of prosciutto in a single layer across the crepes, then some apple slices.
Drizzle a cookie sheet with a little oil and lay 2 crepes side by side on the pan.
Bake for 10 to 12 minutes until crisp like a thin pizza.
Take the crepes out of the oven and lay a few slices of the brie on top so it melts slightly.
Add a handful of watercress, some chopped chives and several turns of freshly ground black pepper.
Serving Directions:
Drizzle with some olive oil before serving.
