CARAMELIZED APPLE & CALVADOS CRÊPES Better than warm apple pie, these caramelized apple crêpes are scented with apple brandy. Eight 6- or 7-inch savory crêpes, flavored with Calvados 3 Granny Smith or Golden Delicious apples 2 tablespoons unsalted butter 1/3 cup granulated sugar 1 tablespoon Calvados or Cognac (optional) 1/2 teaspoon ground cinnamon (optional) 3 tablespoons hazelnuts, toasted, skinned, and chopped Powdered sugar for dusting Whipped cream or vanilla ice cream for garnish

Prepare the crêpes. Cover them with aluminum foil and keep warm in a 200-degree-F oven, or cover and reheat them in a baking pan in a preheated 325-degree-F oven for 5 to 10 minutes, or until heated through.

Peel, core, and slice the apples. In a large skillet, melt the butter over medium heat until it starts to sizzle. Add the apples, sprinkle with the sugar, and cook until the sugar turns amber, about 3 minutes. Gently sauté the apples and sugar until tender, another 4 to 5 minutes. Gently mix in the optional Calvados or Cognac and cinnamon, if you like; add the nuts. Set aside.

Arrange a few slices of caramelized apples on one-quarter of each crêpe. Fold each crêpe in half twice so it is triangular in shape. Sprinkle with powdered sugar. Top with a dollop of whipped cream or ice cream and serve at once.

Makes 8 crêpes; serves 4.

[Crêpes, Sweet & Savory Recipes for the Home Cook, Lou Seibert Pappas]