Serves 6
• 2 cups applesauce
• 12 Basic Crêpes
• butter for the pan
• ¼ cup sugar
1. Spread 1½ tablespoons of the applesauce over half a crêpe and fold the other side over it. Spread another tablespoon of applesauce over half the surface of the folded crêpe, and fold it in half once more. The crêpe will be folded in a triangle, with a layer of applesauce between each layer of crêpe.
2. Fill all the crêpes in this manner. Shortly before serving, sauté the crêpes in butter for a few minutes on each side, until they are golden brown and hot through. Put two of the folded crêpes on each dessert plate and sprinkle each serving with about 2 teaspoons sugar. Serve hot.
