For the Filling:
8 ounces Roquefort cheese, crumbled
one 8-ounce package cream cheese, softened
2 shallots, minced
1/2 tablespoon chopped fresh parsley leaves
1/2 tablespoon freshly grated Parmesan cheese
1/2 tablespoon drained bottled capers
1/2 teaspoon minced garlic
dash of Worcestershire sauce
dash of Tabasco
For the Conserve:
2 Granny Smith apples, peeled, cored, and cut into
eighths
2 tablespoons sugar
the juice and zest of 1/2 lemon
1 1/2 tablespoons Calvados
about 20 Basic Crepes (see Pancakes, Crepes, & Waffles)
melted butter for brushing the crepes
strips of lemon zest for garnish
julienne strips of red bell pepper for garnish
Make the filling: In a food processor blend together the Roquefort, the cream cheese, the shallots, the parsley, the Parmesan, the capers, the garlic, the Worcestershire sauce, and the Tabasco, transfer the filling to a bowl, and refrigerate, covered, until ready to assemble the crepes.
Make the conserve: In a saucepan combine the apples, the sugar, the lemon juice and zest, and the Calvados, cook the mixture over medium-low heat, stirring occasionally, for 25 to 30 minutes, or until the apples are tender but the mixture is still slightly chunky. Refrigerate the conserve, covered.
Place a heaping tablespoon of the filling in the center of each crepe, fold the crepe to enclose the filling, tucking the ends under, and transfer the crepes as they are assembled to a baking dish large enough to hold them in one layer. Brush the crepes with the butter and bake them in the middle of a preheated 550`F oven for 5 to 7 minutes, or until the cheeses are melted. Serve the crepes with the conserve on plates garnished with the lemon zest and the bell pepper.