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Crepes: Apricot Crepes

Source of Recipe

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Recipe Introduction

Note that the batter needs time to sit before you use it. ....Due to the nature of crepes, the cholesterol content is a little high. Makes about 24.

Crepes:
- 1 cup flour
- Pinch salt
- 1 egg
- 1 egg yolk
- 1-1/2 cups milk
- 1 tablespoon oil

Apricot Filling:
- 1 pound dried apricots
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 2-1/2 tablespoons brandy
- 1/2 cup chopped unsalted cashews
- 1-1/2 cups sour cream


Sift together flour and pinch of salt. Beat egg and egg yolk with milk; add to flour. Beat until smooth. Stir in oil. Refrigerate 2 hours before using.

Meanwhile, soak apricots 1 to 2 hours in enough water to cover. Drain. Put apricots in a saucepan; add sugar and cinnamon. Cook over low heat until reduced to a thick puree. Cool slightly; add brandy.

Preheat oven to 225 degrees. Melt a little butter in a heavy-bottomed skillet; pour in a large tablespoon of the batter. Tip skillet until the batter covers the entire bottom. Cook over medium heat until bubbles appear and break. Turn over; cook briefly on the other side.

Spread each crepe with apricot filling. Roll up; place in a buttered baking dish. Bake 10 minutes. Serve sprinkled with chopped cashews and 1 T. of sour cream on top of each crepe.

Per serving: 166 calories, 6 grams fat, 26 milligrams cholesterol, 26 grams carbohydrates, 2 grams fiber, 3 grams protein, 21 milligrams sodium.