Friday, June 6, 2008

Fruit Crepe Strudels

I haven't actually made these yet, but they're high on my list of stuff to try out!

1 cup all-purpose flour
1 1/2 cups milk
2 eggs
1 tbsp cooking oil
1/4 tsp salt
1 20- to24-oz can fruit pie filling
1/2 cup finely chopped toasted nuts
1/2 tsp grated lemon peel
1/2 tsp vanilla
1/2 cup butter or margarine, melted
6 tbsp fine dry bread crumbs
1 tbsp sugar
1/4 tsp cinnamon

Crepes: In bowl combine flour, milk, eggs, oil, and salt; beat till blended. Heat a lightly greased 10-inch skillet; remove from heat. Pour in about 1/3 cup batter; lift and tilt skillet to spread batter evenly. Return to heat; brown on one side only. To remove, invert pan over paper toweling; remove crepe. Repeat with remaining batter to make 6 crepes, greasing pan occasionally.
Filling: Combine filling, nuts, lemon peel and vanilla.
Assembly: Brush unbrowned side of each crepe with about 1 tbsp melted butter; sprinkle with 1 tbsp bread crumbs. Spoon a scant 1/2 cup filling at one end of each crepe. Roll up as for a jelly roll, starting with the filling end. Fold sides under. Place crepes seam side down on lightly greased baking sheet. Brush with remaining melted butter. Combine sugar and cinnamon, sprinkle atop. Bake at 400 until crespy, about 15 minutes. Let stand 5 minutes; cut in pieces. Serves 12.