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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.

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Apricot-Lavender Crepes W/riesling

Illustrative photo

Ingredients

Method (preview)

  1. 1

    CREPE BATTER Melt butter over moderate heat.

  2. 2

    Continue to heat until butter is a light brown color Add milk and warm slightly.

  3. 3

    Transfer mixture to a bowl.

  4. 4

    Beat in remaining ingredients until smooth.

  5. 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. 6

    Cook crepes, stacking with plastic wrap or parchment in between to prevent sticking.

  7. 7

    Refrigerate until ready to use.

  8. 8

    APRICOT FILLING Combine all ingredients in a saucepan.

  9. 9

    Simmer for about a half hour, or until apricots are soft.

  10. 10

    Cool.

  11. 11

    RIESLING SAUCE Combine all ingredients in a saucepan.

  12. 12

    Bring to a boil, stirring until sugar is dissolved.

  13. 13

    Brush down sides of saucepan with a brush dipped in cold water to prevent crystallization.

  14. 14

    Cook, brushing down occasionally, to 240 degree F. on a candy thermometer (Soft ball stage).

  15. 15

    Remove from flame and plunge bottom of pot into ice water to stop cooking.

  16. 16

    Chill.

  17. 17

    To serve, roll 3 tablespoons of filling inside each crepe, allowing two crepes per portion.

  18. 18

    Line up crepes inside a buttered baking dish.

  19. 19

    Cover with foil buttered on the inside.

  20. 20

    Heat in a 350 degree F. oven.

  21. 21

    Transfer crepes to serving plates.

  22. 22

    Ladle sauce over and around crepes.

  23. 23

    Garnish with whipped cream if desired, and lavender sprigs.

  24. 24

    U Man) on Dec 11, 1997

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