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Apricot Spiced Crepes
This crepe recipe is easy to prepare and makes a wonderful breakfast or dessert. Crepes freeze well for up to 2 months. Wrap them in batches of 4 to 6 so that you can remove the quantity you need from the freezer.
Ingredients:
Crepe Batter –
1 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
1 cup milk
2 tablespoons unsalted butter, melted and cooled
Vegetable oil for frying
For the Filling -
1 pound canned apricot halves drained
3 tablespoons crème fraîche or sour cream
1/4 teaspoon apple pie spice (a combination of cinnamon, nutmeg and allspice)
To serve –
A little sugar
Ice cream, or crème fraîche or sour cream
Directions:
To make the batter, sift the flour and salt into a bowl.
Make a well in the middle; add the eggs and half of the milk.
Whisk until smooth
Whisk in the remaining milk and cooled butter.
Leave the butter to stand for 1 to 2 hours before using.
If the consistency thickens after standing, add 2 to 3 tablespoons of milk: it should be similar to unwhipped whipping cream.
[The crepe batter can also be made in a blender or food processor. This does make the batter a little foamy, so leave it for the full standing time until the foam subsides.]
While the crepe batter is standing, make the filling.
Put the drained apricots into a blender or food processor with the crème fraîche or sour cream and apple pie spice; blend until smooth.
To cook the crepes, heat the crepe pan over medium heat, wiping the surface with a little oil. When hot, add about 1/4 cup of the batter using the Rateau to cover the surface.
Cook until bubbles begin to rise through the surface.
Turn the crepe over and cook the other side until it is a light golden brown.
Slide the crepes out of the pan and stack them on a plate; they shouldn’t stick together.
Cover them with aluminum foil to keep them warm.
When the crepes are cooked, spread about 2 teaspoons of the apricot puree over one half of each and roll up into quarters
Sprinkle with a little sugar and serve warm with either ice cream, crème fraîche, or sour cream.
*From the Cast Iron Way to Cook by Sue Cutts
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