For Leah; A crepe recipe (this can be made ahead of time and frozen)
1 ½ cups of heavy cream, reserve the rest for whipping later.
Whisk this together until all of the cream has been incorporated then stop. Add
2 teaspoons of sugar (remove the sugar if you are making a meat filling or some other filling that does not require sweetness.)
Two pinches of salt
3 tablespoons of flour
Whisk all of this together until it is blended. Place this mixture in the fridge for one hour.
In a well seasoned 8 inch pan place over medium high heat. Soak a paper towel in vegetable oil and wipe out the pan with it. The pan should have a thin coating of oil on the bottom and sides. Pace back on the heat and wait until the oil begins to smoke a bit not too much though. Use a ladle to spoon out the crepe batter adding enough to the pan that it will cover the whole bottom of it. Pour off the rest back into the bowl you have the batter in. When the crepe in the pan begins to show a few bubbles it must be turned so the other side can cook. It only needs a few moments on this side. Remove from the pan and place on the side ready for the next one. Re oil your pan and do the whole process over again until all of the crepes are done. They freeze well.
An apple filling for crepes, you can use slices of banana as well here. Or perhaps you might like pitted cherries.
Peel and core 2 granny smith apples Slice each piece into long pieces about ¼ to ½ inch thick and place them in water with a few drops of t lemon juice o stop them from browning.
In a separate pan add 3 tablespoons of butter and place over medium heat
When the butter begins to bubble add 3 tablespoons of brown sugar and slowly stir both together until both are well incorporated. Add ¼ teaspoon each of ginger, clove and cinnamon as well add ¼ teaspoon of salt. Add the drained apple slices to the sugar mixture, let sit in this for 2 minutes and then remove from heat. Add this to the middle of each crepe and roll it up to a long tube. Roll two of three together and place them on a side plate dust with icing sugar and spoon out whipped cream that has been made with orange zest and a few drops of orange liqueur. Dust the whole thing with a fine grating of chocolate and finish with a maraschino cherry. Garnish with a mint leaf and serve.