• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Apricot-Lavender Crepes W/riesling

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • -----------------------------------BATTER-----------------------------------
  • 1 1/2 tb Butter
  • 1/2 c Milk
  • 1 1/2 tb Peanut oil
  • 6 1/2 tb All-purpose flour
  • 1 tb Sugar; generous
  • 1 lg Egg
  • 1/3 ts Fresh lavender blossoms


14 Dried apricots; Turkish
1 c Riesling wine
1 c Water
1 1/2 ts Orange zest; grated
3 tb Honey

1/2 c Riesling wine
1/2 c Water
1 c Sugar
1 tb Orange zest
1/2 tb Lime zest
1 ts Fresh lavender blossoms
1 pn Cream of tartar

Flavored whipped cream;
Lavender sprigs; for garnish

CREPE BATTER Melt butter over moderate heat. Continue to heat until butter
is a light brown color Add milk and warm slightly. Transfer mixture to a
bowl. Beat in remaining ingredients until smooth. Refrigerate for an hour
or more. (This will make a more tender crepe.) Batter should be only
slightly thicker than heavy cream; add milk to thin if necessary. Cook
crepes, stacking with plastic wrap or parchment in between to prevent
sticking. Refrigerate until ready to use.

APRICOT FILLING Combine all ingredients in a saucepan. Simmer for about a
half hour, or until apricots are soft. Puree mixture in food processor
until almost smooth (there should still be some texture left). Cool.

RIESLING SAUCE Combine all ingredients in a saucepan. Bring to a boil,
stirring until sugar is dissolved. Brush down sides of saucepan with a
brush dipped in cold water to prevent crystallization. Cook, brushing down
occasionally, to 240 degree F. on a candy thermometer (Soft ball stage).
Remove from flame and plunge bottom of pot into ice water to stop cooking.

To serve, roll 3 tablespoons of filling inside each crepe, allowing two
crepes per portion. Line up crepes inside a buttered baking dish. Cover
with foil buttered on the inside. Heat in a 350 degree F. oven. Transfer
crepes to serving plates. Ladle sauce over and around crepes. Garnish with
whipped cream if desired, and lavender sprigs. Serves 6.

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