Cream Cheese Crepes with Apricot Sauce
List of Ingredients
1 cup milk
6 T flour
3/8 t. salt
1/2 stick butter
8 oz. cream cheese
1/2 stick softened butter
1/4 cup sugar
1 1/2 t. vanilla
1 t. grated lemon rind
2/3 cup tart apricot jam
1/3 cup orange juice
2 T butter
1 T lemon juice
1 1/2 t. grated lemon peel
6 T slivered almonds
Blend eggs, milk, flour and salt on high for few seconds.
Turn off blender; with spatula push down any flour that clings to sides.
Blend batter again for a few seconds and pour it into bowl.
Let batter stand, covered, for at least 1 hr.
While batter is standing, clarify butter:
in small pan melt 1/2 stick butter
strain through cheesecloth into a small bowl
Brush 7-8" crepe pan lightly with clarified butter.
Heat pan unti it is hot and pour in about 3 T batter.
Quickly tilt and rotate pan so that batter covers bottom in thin layer and return any excess to remaining batter in bowl.
Cook crepe until it is lightly browned on bottom, turn and cook it until other side lightly browned.
Slip crepe onto towel.
Combine softened cream cheese with butter, sugar, vanilla and lemon rind.
Beat until light and fluffy.
Spread each crepe almost to edge with some of the cheese filling.
Fold in 2 ends of crepes and roll them up.
Arrange the crepes side by side in buttered shallow baking dish and dot them with 1 1/2 T butter.
Bake the crepes in 350 oven for 10 min. or until cheese filling is bubbling.
In a saucepan combine apricot jam with orange juice, butter, meon juice and lemon peel.
Heat sauce, stirring until it is smooth and well blended.
Sprinkle crepes with toasted almonds.
Serve them with apricot sauce.
Continue making in this manner until all used (about 12)