I posted a Horseradish Apple Topping earlier this week and have been having fun all week using it in different ways. This was my favorite (so far) and thought I'd share it. The crepe has lemon zest and mustard in it which adds to the savoryness of the crepe with a touch of lightness. The filling has a layer of proscuitto, a layer of arugula tossed in a light apple cider dressing, and smoked trout mixed with julienned tart apples toss in the horseradish - apple topping and a little crumbed blue cheese. This makes for a great spring brunch dish or anytime for lunch!

Share: