6 1 C. 1/2 C. 1 Tbsp. 1/2 C. 2 large 3 Tbsp. 1/2 C. plus 2 Tbsp. 1 1/2 C. 1/2 C. 1 tsp.
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
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.
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.
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.