Instructions: In a small bowl add raisins to the brandy and allow to plump for at least one hour. Drain raisins and discard any unabsorbed brandy. Peel and core apples, then cut into small dice. Add raisins, lemon zest, ginger, walnuts, nutmeg and brown sugar and toss to combine. Dissolve white sugar in 1 quart of warm water. Dip a rice paper in to wet thoroughly. Place it on a dry tea towel and allow to sit for 30 seconds or until completely pliable. Brush the surface with melted butter. Spoon a 1/3-cup portion of apple mixture onto bottom third of paper. Tuck in ends and roll paper up to firmly enclose filling.

Place seam side down on a parchment or aluminum foil lined baking sheet and bake in a preheated 400 degree oven until crepes are crisp and golden brown, about 20 minutes. Serve warm with a sprig of fresh mint, dollop of sweetened creme fraiche and fresh seasonal berries.

This recipe yields 6 servings.

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