Bring water, sugar and cinnamon to a boil in saucepan. Add apples, simmering until tender. Drain; save syrup. Fill crepes with drained apples; fold over. Place in skillet or chafing dish; pour syrup from apples over crepes. Heat to boiling. Meanwhile, beat cream cheese with cheddar cheese until smooth; stir in sour cream. Serve with hot crepes.
Yields: 10 crepes
Preparation Time: Too long! The smell of the apples would make any amount of time too long!
Spread each crepe with about 1 tablespoon marmalade. Roll up and place in shallow baking pan. Combine almonds with brown sugar and sour cream. Spread over top of filled crepes. Sprinkle with orange peel. This is done before dinner and set aside until desert time. Broil until bubbly.
In saucepan, combine pudding with milk. Cook over medium heat, stirring constantly until mixture comes to a full, bubbling boil. Cool about 10 minutes, stirring twice. Fill cooked crepes with pudding mixture. Fold over; place in shallow baking pan. In small mixing bowl, beat egg whites (or subs) until foamy. Gradually add sugar, beating until stiff peaks form. Spread meringue over tops of filled crepes. Bake in 400F oven for 6 to 9 minutes, or until meringue is light brown. Serve warm or cool.