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Ricotta Crepes With Buttery Apple Broth and Apple Butter 

Apple broth and butter 
3/4 c granulated sugar 
4 c water 
1 lemon, juiced 
1/2 c Calvados 
2 sprigs rosemary 
4 Sierra Beauty apples, peeled, cored and cut in half (or Macintosh) 
1 c butter, cut into 1/4-inch pieces, room temperature 
1/4 cup Calvados 
1 1/2 cups apple cider 

Ricotta filling 
1 1/2 c ricotta cheese 
2-3 T honey 
1 t orange zest, optional 

1 1/4 c milk 
3/4 c all-purpose flour + 1 T
3 eggs 
1 ounce brown butter 
Salt to taste 

1/2 cup poppy seeds, for garnish 

For broth, combine sugar, water, lemon juice, 1/2 c Calvados and rosemary in a medium saucepan and bring to a boil. When all sugar is dissolved, add the apples and reduce the heat to medium low, simmer for 10-15 minutes then strain the liquid from the apples, reserve apples and discard debris. Return liquid to a clean saucepan and bring to a simmer, as soon as it begins to simmer, turn off the heat and whisk in the butter, a few pieces at a time. When all the butter is incorporated, remove from the heat and whisk in the remaining Calvados. 

For apple butter, put apples and cider in a medium saucepan. Place over low heat and cook, stirring occasionally until the mixture has thickened, about two hours. Remove from heat and allow to cool,

For filling, combine the ricotta and other ingredients and set aside. 

For the crepes: Blend the milk and flour together. Add the eggs, one at a time and follow with the brown butter and salt to taste. Cover and let the batter rest at room temperature for 30 minutes. 

Preheat a 10-inch nonstick pan over low heat, spray lightly with pan spray and add about 1 1/2 ounces of the batter, spreading quickly. Carefully flip over after 1 minute and cook for another minute, being careful not to color the crepe. Remove crepe from the pan, place on a plate and cover with plastic wrap. Repeat this process until the batter is used. You will have enough batter to make about a dozen crepes. 

Reheat the apple broth on the stove at low-medium heat. 

Place 2 tablespoons of the ricotta filling in the center of six of the crepes and apple butter in the center of the other six crepes. Fold the left and right edges of the crepe toward the center. Cover the filling with the bottom edge and turn the crepe over, seam-side down, to form a little square. Place the 12 crepes seam side down on a parchment lined cookie sheet. The crepes can be filled ahead of time and kept in the refrigerator until ready to serve. 

Preheat oven to 400, brush the tops of each crepe with a little apple broth and place in the oven for 5 minutes or until heated through. Pour 2 ounces of apple broth into warm bowls, place one ricotta crepe and one apple butter crepe in each bowl and garnish with poppy seeds. Serves 6.