Apricot-Lavender Crepes W/riesling
Apricot-Lavender Crepes W/riesling comes together with Butter, Milk, Peanut Oil, All Purpose Flour, and Sugar Generous. Save it, add the ingredients to your shopping list, and cook it tonight.
Illustrative photo
Ingredients
- 1 1/2 tbsp
- 1/2 cup
- 1 1/2 tbsp
- 6 1/2 tbsp
- 1 tbsp
- 1
- 1/3 tsp
- 14
- 1 cup
- 1 cup
- 1 1/2 tsp
- 3 tbsp
- 1/2 cup
- 1/2 cup
- 1 cup
- 1 tbsp
- 1/2 tbsp
- 1 tsp
- 1 pinch
- Flavored Whipped Cream
- Lavender Sprigs
Method (preview)
- 1
CREPE BATTER Melt butter over moderate heat.
- 2
Continue to heat until butter is a light brown color Add milk and warm slightly.
- 3
Transfer mixture to a bowl.
- 4
Beat in remaining ingredients until smooth.
- 5
Refrigerate for an hour or more. (This will make a more tender crepe.) Batter should be only slightly thicker than heavy cream; add milk to thin if necessary.
- 6
Cook crepes, stacking with plastic wrap or parchment in between to prevent sticking.
- 7
Refrigerate until ready to use.
- 8
APRICOT FILLING Combine all ingredients in a saucepan.
- 9
Simmer for about a half hour, or until apricots are soft.
- 10
Cool.
- 11
RIESLING SAUCE Combine all ingredients in a saucepan.
- 12
Bring to a boil, stirring until sugar is dissolved.
- 13
Brush down sides of saucepan with a brush dipped in cold water to prevent crystallization.
- 14
Cook, brushing down occasionally, to 240 degree F. on a candy thermometer (Soft ball stage).
- 15
Remove from flame and plunge bottom of pot into ice water to stop cooking.
- 16
Chill.
- 17
To serve, roll 3 tablespoons of filling inside each crepe, allowing two crepes per portion.
- 18
Line up crepes inside a buttered baking dish.
- 19
Cover with foil buttered on the inside.
- 20
Heat in a 350 degree F. oven.
- 21
Transfer crepes to serving plates.
- 22
Ladle sauce over and around crepes.
- 23
Garnish with whipped cream if desired, and lavender sprigs.
- 24
U Man) on Dec 11, 1997
Cook this tonight? 👨🍳
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