Everyone loved Corey’s crepes  at last weekend’s Sip & Savor.  They were served with our brand new 2008 Arcturos Late Harvest Pinot Gris.  As promised, here’s the recipe.

Late Harvest Riesling Crepes with Lemon Fromage, topped with Sauteed Apples and Cinnamon-Infused Simple Syrup

Simple Syrup:

In small sauce pan place 1 C. sugar, 1.5 C. water and 3 cinnamon sticks. Bring to boil and simmer for 15-30 minutes or until reduced to 1 C. of syrup.

Lemon Fromage:

Mix together 4 oz. plain fromage blanc or softened creme cheese, 2 tsp. lemon juice, 1/4 C. powdered sugar and 1/2 tsp. vanilla extract.


1/2 cup Arcturos Late Harvest Riesling, 1/4 cup milk, 2 whole eggs, 1/2 C.  flour, 1 T. sugar and a pinch of salt – whisk together wet ingredients and slowly whisk in flour, sugar and salt.

Heat a small saute or crepe pan over med/high heat. Spray pan with non-stick spray or brush with a little clarified butter. Using a 3/4 oz. ladle put batter into pan, swirling to coat bottom of pan. The crepes will cook quickly – about 30-45 seconds/side. Once browned on both sides, turn crepes out onto a heat-proof surface and cool. Crepes will last up to 3 days, covered in the refrigerator.


1-2 Granny Smith apples peeled, cored, and sliced, 1 T. butter, 1-2 T. brown sugar, 1/4 C. Black Star Farms Spirit of Apple Brandy.  Add butter to small saute pan and heat over medium heat. Once butter is melted add apples and cook for 5 minutes. As apples start to soften, add sugar and brandy. Flame off brandy and remove from heat.

To serve, spread fromage mixture onto 1/2 of crepe,  and roll up crepe. Top with warm sauteed apples and drizzle with cinnamon-infused simple syrup.