Serves 8
Prep time:1 hour 20 minutes
Crepes
2 eggs
1 cup milk
2 tablespoons melted butter
2/3 cup flour
1/4 teaspoon salt
Place 2 eggs, 1 cup milk, 2 tablespoons melted butter, 2/3 cup flour
and 1/4 teaspoon salt in a medium bowl and whisk together. Let stand for
15-20 minutes.
Heat a non-stick crepe pan to medium hot. Pour in about 1/4 cup batter,
swirling the pan to form a thin crepe. Cook until the edges are dry. Flip
over and bake until steam dissipates, a few more seconds.
Makes 8-10
Apricot Crème Anglaise
3 large egg yolks
1/3 cup sugar
1 1/2 cups half and half
2 tablespoons apricot brandy
In a bowl whisk 3 egg yolks and 1/3 cup sugar together until well
blended. In a saucepan heat 1 1/2 cups half and half with 2 tablespoons
brandy to the boiling point. Ladle 1/4 cup of the hot mixture into the
egg yolks, whisking constantly. Repeat a second time. Pour the mixture
into the saucepan and place over medium heat. Stirring constantly bring
the mixture to just under the boiling point. Remove from the heat and
pour through a strainer into a bowl. Cover with plastic wrap directly
on the surface and cool. Refrigerate when cold. It will keep a couple
days in the refrigerator.lots of dishes..but well worth it.
Assembly
6 ounces dried apricots, chopped
6 tablespoons apricot brandy
8 ounces cream cheese
3 egg yolks
5 egg whites
6 tablespoons sugar
Preheat the oven to 400º.
Place the apricots and brandy in a small pot and bring to a boil, Simmer
until the apricots are plumped and the brandy is absorbed. Set aside to
cool.
Place the apricots in a food processor and puree until smooth. Add the
cream cheese and egg yolks and process until smooth. Transfer to a medium
bowl. Beat the egg whites in a clean bowl until stiff. Beat in the sugar
gradually until stiff and shiny. Fold into the cheese mixture.
Fit 8 crepes into small soufflé dishes. Scoop in the apricot mixture.
Bake on the bottom rack of the oven for 5 minutes. Reduce the oven temperature
to 350º and bake an additional 15-20 minutes, until puffed and golden.
Serve immediately with a drizzle of the crème anglaise.
Serves 8
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