Filled Crepes with Apricot Sauce Recipe

ingredients

Crepes
1 cup flour
1 1/2 cup milk
1/8 teaspoon salt
2 tablespoons melted butter
3 eggs

Filling
8 ounces cream cheese, softened
1 1/2 teaspoon vanilla extract
1/4 cup butter, at room temperature
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1/4 cup sugar

Apricot Sauce
2/3 cup apricot jam
1 tablespoon lemon juice
1/3 cup orange juice
2 tablespoons butter
1 1/2 teaspoon lemon rind, grated
1 1/2 teaspoon orange rind, grated

directions

For Crepes: Sift together flour and salt. Add eggs, one at a time, mixing until there are no lumps. Add melted butter, then gradually stir in milk, mixing well.

Fry in a non-stick pan until lightly browned on one side, cool on wire rack then stack with waxed paper between the layers.

For Filling: Combine ingredients and beat until fluffy. Spread each crepe with the mixture, nearly to the edge . Roll and arrange in a buttered ovenproof pan (9" x 13" glass pan works well).

When ready to serve, dot with butter, bake at 350 degrees F for 10 minutes. Serve with warm sauce spooned over each serving.

For Sauce: Combine in a small saucepan and heat, stirring occasionally.

NOTE: This is typically regarded as a "dessert" crepe.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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