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Apple, Leek & Gruyère Filling

Active Time: 50 minutes
Total Time: 50 minutes • Fills: 12 crêpes

1/2 cup hazelnuts or walnuts, chopped
2 small lemons
6 tablespoons Schnucks unsalted butter, divided
3 medium leeks (about 1 pound), each cut lengthwise into quarters then cut crosswise into 1/2-inch pieces (about 3 cups)
7 medium Granny Smith apples, cored and cut into 1/8-inch slices (about 9 cups)
1 tablespoon Schnucks brown sugar
1/4 teaspoon Schnucks ground nutmeg
8 ounces Gruyère cheese, shredded (about 2-1/4 cups), divided

1. In 8-inch skillet, toast nuts over medium-low heat 7 to 10 minutes or until lightly browned, stirring occasionally; remove from heat. From lemons, grate 1 tablespoon peel and squeeze 1-1/2 tablespoons juice. In nonstick 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Add leeks; cook 8 to 10 minutes or until soft and translucent, stirring occasionally. Transfer leeks to small bowl.

2. In same skillet, melt remaining 3 tablespoons butter over medium-high heat. Add apples, sugar, nutmeg, lemon peel and juice; cook 15 to 20 minutes or until apples are soft and begin to brown, stirring occasionally. Stir in leeks. Makes about 5 cups.

3. To assemble, place 1 crêpe on work surface; sprinkle 3 tablespoons cheese down center of crêpe. Spoon about 1/4 cup filling over cheese and sprinkle with 2 teaspoons nuts. Fold sides of crêpe over filling and secure with wooden pick. Top with 2 tablespoons remaining filling. Repeat with remaining crêpes and filling.

Filling for each crêpe (about 1/3 cup): about 222 calories, 14 g total fat (7 g saturated), 36 mg cholesterol, 68 mg sodium, 17 g carbohydrate, 2 g fiber, 12 g sugars, 7 g protein