15 to 20 crepes, either frozen and thawed, purchased, or homemade
6 or 7 very tart apples, (e.g., Granny Smith)
1 cup pure maple syrup
1/2 cup water
1 teaspoon ground cinnamon
1/4 teaspoon fresh nutmeg
butter for greasing pan
Maple Cream Sauce
Peel, core, and dice the apples. Bring maple syrup and water to a boil. Add diced apples, cinnamon, and nutmeg to the boiling syrup mixture. Cook covered, only until the apples are tender, about 5 to 6 minutes.
Remove from heat, and spread apple filling over crepe. Roll crepe up in cigar fashion, and place seam side down in lightly buttered oven-to-table dish or any flat casserole. Pour remaining sauce over crepes.
Maple Cream Sauce:
1 cup heavy cream, chilled
1/4 cup pure maple syrup
1/4 cup chopped pecans
Whip the cream stiff, then fold in remaining ingredients. Serve dolloped -- or piped using a pastry tube -- on top of apple-filled crepes. (Crepes may be reheated in 375 degrees F oven for 10 minutes before adding cream sauce, if necessary.)