This is basically a classy open-faced pizza.

　　

Ingredients

makes 10 (8-inch) crepes

　　1 recipe Basic Crepe Batter (page 104)

　　1 1/2 cups apple butter

　　1/2 pound thinly sliced prosciutto

　　2 Granny Smith apples, peeled, cored, and thinly sliced

　　Extra-virgin olive oil

　　10 ounces Brie cheese, sliced, at room temperature

　　1 bunch watercress, thick stems discarded

　　1/2 bunch fresh chives, cut in 1-inch pieces

　　Freshly ground black pepper

　　

Step 1

Make the crepes as indicated in the basic recipe. Preheat the oven to 400°F.

　　

Step 2

Lay the crepes on a flat surface. Smear the crepes with the apple butter, about 2 tablespoons each. Lay 3 slices of prosciutto in a single layer across the crepes and then add some apple slices. Drizzle a cookie sheet with a little oil and lay 2 crepes side by side on the pan. Bake for 10 to 12 minutes, until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the Brie on top so it melts slightly. Add a handful of watercress, some chopped chives, and several turns of freshly ground black pepper. Drizzle with some olive oil before serving.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter