Crepe Antoinette

Photo: U.S. Apple Association

From: Owners David Zuka and Julie Raymond, Ravenous Crepes, Saratoga Springs, NY. Yield: 24 servings.

9 lb. sweet red apples (approximately 25 apples)
5 lb. Bartlett pears (approximately 10 pears)
1 lb. cranberries
3 oranges
2 lemons
1½ cups granulated sugar
1½ cups brown sugar
1 Tbsp. cinnamon
½ Tbsp. nutmeg
4 oz. unsalted butter
½ cup gluten-free flour

Preheat oven to 350°F. Rinse all fruits. Peel, core and slice apples and pears into 1/8” slices. Place in stainless steel bowl. Zest oranges and lemons, then juice them. Add zest and juice to bowl with apples and pears. Add cranberries to fruit bowl.

Combine flour, granulated sugar, brown sugar and spices, then add to fruit bowl. Mix bowl thoroughly. Cut butter into cubes. Spread evenly onto two sheet pans. Partially melt butter in oven. Spread fruit bowl mix evenly onto both sheets. Bake for 20 minutes. After 20 minutes, remove sheets from oven and rotate top to bottom, and vice versa. Bake for an addition 15 minutes. Remove from oven and allow to cool. In a sweet crepe, add 4 oz. of Antoinette filling. Top with whipped cream.