Chef Paul Sant's flambe apple and walnut crepes, holiday party appetizers


Posted on December 14, 2012 at 12:11 PM

Updated Friday, Dec 14 at 1:38 PM

Crowne Plaza Louisville

Casino Royale New Year's Eve Party

7:30pm - 1:00am

$299 per couple

Reservations: 502-367-2251 ext. 4260


Flambé Apples and Walnut Crepes’


·  1 stick butter

·  1 cup brown sugar

·  1/2 teaspoon cinnamon

·  1/4 teaspoon grated nutmeg

·  1 cup walnut pieces

·  3 Granny Smith apples, cored and sliced 1/4-inch thick

·  1/4 to 1/2 cup Bourbon,

·  8 scoops Vanilla ice cream

·  8 crepes


A sauté pan, melt the butter.  Stir in the brown sugar, cinnamon, and nutmeg.  Cook the mixture for 1 minute to dissolve the sugar.  Add the walnuts and apples.  Cook the apples for 3 to 4 minutes, or until the apples are tender and caramelized.  Remove the pan from the heat and add the Bourbon.  Place the pan back on the stove.  Shake the pan a couple of times to ignite the flame.

Fill each crepe.  Starting with one side, gently roll the crepe up like a jellyroll.  Divide the crepes between four shallow bowls. 

  Add the Vanilla Ice and serve immediately




·  1.5 cup cold milk

·  2 eggs

·  1 tablespoon granulated sugar

·  1 teaspoon vanilla extract

·  1 1/3 cups all-purpose flour

·  5 tablespoons melted butter

·  3 tablespoons cooking oil

·  Cooking Spray


In a blender, combine all the ingredients except for the cooking oil and blend for 1 minute on high.  Refrigerate the batter for 2 hours.

Spray the skillet with oil and place over medium-high heat.  When the pan is just beginning to smoke, remove from heat, and pour 1/4 cup of the
batter in the middle of the pan and quickly tilt in all directions for 2 or 3 seconds to evenly distribute the batter.  Return the pan to the heat and when slightly brown on the underside, turn the crepe with a spatula onto the other side and cook for a few seconds.  Remove from pan.  Repeat with remaining batter.



Tomato Bruschetta


  • 6 roma (plum) tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette
  • 2 cups shredded mozzarella cheese


1.  Preheat the oven on broiler setting.

2.  In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

3.  Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

4.  Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

5.  Broil for 5 minutes, or until the cheese is melted.


Goat cheese and Lavender Crustini’s 


Goat cheese:

  • 1/2 pound fresh goat cheese
  • 1 teaspoons Dried Lavender leaves
  • Slice mushrooms sautéed
  • Sliced scallions
  • Salt and pepper to taste
  • Place all the ingredients in a bowl and stir to combine. Set aside.
  • Thin Sliced Bread from a French Baguette (toasted in the oven brushed with butter) 6 minutes


  • Bake the Crostini in the oven and allow to cool
  • Using a spoon top the toasted bread with the mushroom and cheese mixture
  • Arrange on a plate and enjoy


This Hors d’oeuvre will work well with a crisp white wine


  • 20 large garlic cloves, unpeeled
  • 1/4 cup Mirin Rice wine
  • ¼ cup Bourbon
  • 3 oz. butter
  • 1 tablespoon of Honey

In a large Saute pan melt the butter add the shrimp, cook for a minute. Add the Bourbon and Flambe, allow the flame to go out add the Rice wine and honey contine to cook for 2 minutes remove the shrimp allow them to cool slitly

Reduce the sauce to a syrup remove from the heat you can add back the shrimp and now use for

·         An Hors d’ ouvre

·         To top a salad

·         As an appetizer