In a small saucepan over medium heat, combine the jam, butter and brandy.
- 8 crepes (see below)
1/2 cup apricot jam
2 Tablespoons unsalted butter
2 Tablespoons brandy
toasted almond slivers - optional
Stir occasionally until well blended. Reduce heat to low and stir occasionally while preparing crepes.
Note: For a chunkier topping/filling, chop 1 or 2 canned apricots and add to the mixture as soon as the jam and brandy are well combined.
To Make Crepes:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup low-fat milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted butter
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 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.
Put it all together:
Brush each crepe with a heaping teaspoon of the filling and roll or fold each crepe according to preference. Drizzle any remaining filling over all completed crepes. Sprinkle with toasted almonds and powdered sugar if desired.
Serve and watch your family smile.
A filling made from apricot jam and a little brandy make these crepes elegant and delicious. You can use store-bought crepes or use the bonus crepe recipe included.
Mr Breakfast would like to thank egghead for this recipe.
Recipe number 1896. Submitted 11/18/2006.