Hungarian Apricot Crepes
(4 servings) Printable Version
Puree the cooled filling in the blender.
Spread a heaping tablespoon of filling in the center of each crepe and fold. Top with whipped cream and toasted almonds. Serve.
**To make crepes:
Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth.
If you have a crepe maker, you probably know what to do next. If you're not so lucky...
Heat a griddle or frying pan to medium. Give it a very light spray of cooking oil. Drop the crepe mixture onto the heated surface. Using about a 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. "Thin is in" when it comes to the layer of batter.
Cook each side until the golden brown brown (about 2 minutes for side one -- batter will bubble; and 1 minute for side 2). Gently remove and place on a plate. Place waxed paper between cooked crepes to prevent sticking.
This will make 8 crepes. 2 crepes make a serving.
You can't spell Hungarian without the hungry.
Mr Breakfast would like to thank muffin for this recipe.
Recipe number 264. Submitted 5/7/2002.
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