Instructions: 1. In a small bowl combine raisins and brandy and let stand 30 minutes. In a medium bowl combine raisin mixture, apple, cinnamon, and walnuts and stir to blend. Stir in lemon peel, honey, and lemon juice.

2. To serve, spoon about 1/4 cup filling down the center of each hot crepe and roll into a cylinder. Brush with melted butter and sprinkle with Cinnamon Sugar.

Makes 8 filled crepes.

Note: To make Cinnamon Sugar, in a small bowl stir together 1/4 teaspoon cinnamon and 2 tablespoons sugar.

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