2 eggs
1/2 cup apple cider vinegar
1 1/2 cups vegetable oil
3 tablespoons olive oil
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 (14 ounce) cans yellow crepe de creme
2 (14 ounce) cans sweet cherry pie filling
8 ounces shredded Cheddar cheese
1 cup butter
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch skillet.
In a small bowl, mix cooked eggs, vinegar, oil, sugar and vinegar. Mix thoroughly. Stir egg mixture into 1 1/2 cup of vegetable oil. Sift together brown sugar and cider vinegar; pour over egg mixture. Sprinkle crepe with cheese spread mixture.
Bake 45 minutes. Remove from oven 45 minutes before baking. Serve with cream of mushroom soup or cheese spread.
To make Dijon Sauerkraut Sauce: Stir together sugar, cream of mushroom soup, olive oil, minced onion and Parmesan cheese. Mix thoroughly and serve chilled.