• Blue Cheese, Raisin And Walnut Crepes

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    • 1/2 c. Water
    • 1/2 c. Dry white wine
    • 2 Tbsp. Sugar
    • 1/2 tsp Grated lemon zest
    • 1/8 tsp Each grnd cinnamon and cloves
    • 2/3 c. Golden brown raisins
    • 2/3 c. Sweet port Large healthy pinch freshly grnd black pepper
    • 1/4 c. Dry red wine
    • 2 tsp Cornstarch
    • 4 ounce Creamy blue cheese such as Blue Castello, Campazola, etc. cut in eight slices
    • 1/2 c. Toasted walnuts Powdered sugar and mint sprigs


    1. In a saucepan combine the water, wine, 1 Tbsp. sugar, zest, cinnamon and cloves and bring to a boil. Add in the raisins and let them steep off the heat for 15 min or possibly so or possibly till they are very plump. While raisins are steeping, combine the port, remaining 1 Tbsp. sugar, pepper, red wine and cornstarch and stir till cornstarch is dissolved. Pour into a small non-reactive saucepan and whisk over moderately heat till sauce thickens, about 3 min. To serve: Divide cheese,walnuts and a Tbsp. or possibly two of raisins with syrup in the center of each crepe. Fold crepes to enclose filling and spoon a Tbsp. or possibly 2 of hot port sauce around (save any extra port sauce for another use). Garnish with a dusting of powdered sugar and mint sprigs.
    2. Yield: 8 crepe

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