Sweetened Apricot Crepes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- For Crepes
- 4 eggs
- 1.333 cups milk
- 2 Tbsps unsalted butter (melted)
- 1 cup all-purpose flour
- 1 Tbsp granulated sugar
- 1 pinch salt
- powdered sugar (for dusting)
- For Apricot Compote
- 8 ozs Apricot (about 3 medium) sliced into eighths
- 2 Tbsps Orange juice
- ½ Tbsp fresh lemon juice
- ¼ cup sugar
- 1 tsp pure vanilla extract
Preparation steps
1.
For Crepes:
2.
In a large bowl, beat eggs slightly. Add milk, melted butter, , flour, sugar and salt, whisk until mixture is smooth.
3.
Heat a crepe pan or medium-sized skillet over medium heat and brush the pan lightly with butter. Using a small ladle, spoon batter into into the pan and quickly swirl the pan from side to side until the batter covers the entire bottom of the pan. Cook for 1 to 2 minutes, or until the crepe is set. Loosen the edges with a spatula and turn the crepe over, cooking for another minute or until lightly browned. Remove from pan. Repeat the process until the remaining batter, greasing the pan each time.
4.
For Apricot Compote:
5.
In a heavy bottomed saucepan, over medium-high heat, combine orange juice, lemon juice, sugar and vanilla. Bring mixture to a boil, stirring frequently. Add the apricot slices and cook for 2 to 3 minutes, or until syrupy.
6.
To Assemble:
7.
Put 2 tablespoonfuls of apricot compote into each crepe. Fold the crepe in half twice to make a quarter. Dust with confectioners' sugar. Serve.
