Hungarian Apricot Crepes
Put all of the ingredients into a saucepan and simmer for 5 minutes. Let cool for about 10 minutes. While the filling cools, start to pan toast the almond slivers (iron pan preferred) on medium heat. The slivers are well roasted when the woodsy aroma becomes apparent.
- *some crepes
1 and 1/2 cups dried apricots
1 cup water
4 tablespoons sugar
canned whipped cream or Coolwhip
2 tablespoons of almond slivers
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:
- 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 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.