Filled Crepes with Apricot Sauce
Puester
Crepes:
1 cup flour
1 1/2 cup milk
1/8 tsp. salt
2 Tbsp. melted butter
3 eggs
Sift together flour and salt, add eggs, one at a time, mixing until
there are no lumps. Add melted butter, gradually stir in milk, mix
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.
Filling:
8 oz. cream cheese, softened
1 1/2 tsp. vanilla
1/4 cup butter, room temp.
1 tsp. each grated lemon and orange rind
1/4 cup sugar
Combine ingredients, beat until fluffy. Spread each crepe with the
mixture, nearly to the edge . Roll and arrange in a buttered
ovenproof pan (9x13"glass pan works well.) When ready to serve, dot
with butter, bake at 350 degrees for 10 minutes. Serve with warm
sauce spooned over each serving.
Apricot sauce:
2/3 cup apricot jam
1 Tbsp. lemon juice
1/3 cup orange juice
2 Tbsp. butter
1 1/2 tsp. lemon rind, grated
1 1/2 tsp. orange rind, grated
Combine in a small saucepan and heat, stirring occasionally.
(Note: this dessert is so popular I usually double the amount of
crepes and filling for 6-8 people. Even little kids like it, once
you whisper in their ears that it's just "fancy pancakes".)
gloria p
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