Prep: 30 mins + chilling | Cook: 45 mins | Yield: 11 servings

Ingredients:

6 cups chopped peeled tart apples

1 cup fresh cranberries

3/4 cup sugar

1 tbsp apple pie spice

1 1/2 tsp grated orange peel

1/2 tsp dried lavender lowers

1/4 cup butter

Crepes

2 eggs, beaten

2 cups milk

2 tbsp butter, melted

1 tsp vanilla extract

1 1/2 cup all-purpose flour

1 tbsp sugar

1/2 tsp salt

1/2 tsp baking powder

1 carton (8 oz.) Mascarpone cheese

Confectioners’ sugar, optional

Instructions:

  1. In a large skillet, sauté the apples, cranberries, sugar, pie spice, orange peel and lavender in butter until fruit is tender. Set aside.
  2. In a large bowl, combine the eggs, milk, butter and vanilla. Combine the flour, sugar, salt and baking powder; add to egg mixture and mix well. Cover and refrigerate for 1 hour. (Note: It’s important for crepe batter to reach the right consistency. It should be similar to that of heavy whipping cream.)
  3. Heat a lightly greased 8″ non-stick skillet; pour 2 tbsp batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  4. Spread each crepe with tsp cheese; top with 3 tbsp apple mixture and roll up. Dust with confectioners’ sugar if desired. Serve immediately.