Apricot-Lavender Crepes With Riesling

• BATTER:
• 1+1/2 Tablespoons butter
• 1/2 cup milk
• 1+1/2 Tablespoons peanut oil
• 6+1/2 Tablespoons all-purpose flour
• 1 generous Tablespoon sugar
• 1 large egg
• 1/3 teaspoon fresh lavender blossoms
• APRICOT FILLING:
• 14 dried Turkish apricots
• 1 cup Riesling wine
• 1 cup water
• 1+1/2 teaspoons orange zest, grated
• 3 Tablespoons honey
• RIESLING SAUCE:
• 1/2 cup Riesling wine
• 1/2 cup water
• 1 cup sugar
• 1 Tablespoon orange zest
• 1/2 Tablespoon lime zest
• 1 teaspoon fresh lavender blossoms
• 1 pinch cream of tartar
• GARNISH:
• Flavored whipped cream, optional
• Lavender sprigs, for garnish

1. CREPE BATTER: Melt butter over moderate heat. Continue to heat until
2. butter is a light brown color Add milk and warm slightly. Transfer
3. mixture to a bowl. Beat in remaining ingredients until smooth. Refrigerate
4. for an hour or more. (This will make a more tender crepe). Batter should
5. be only slightly thicker than heavy cream; add milk to thin if
6. necessary. Cook crepes, stacking with plastic wrap or parchment in between to
7. prevent sticking. Refrigerate until ready to use.
8. APRICOT FILLING: Combine all ingredients in a saucepan. Simmer for
9. about a half hour, or until apricots are soft. Puree mixture in food
10. processor until almost smooth (there should still be some texture left).
11. Cool.
12. RIESLING SAUCE: Combine all ingredients in a saucepan. Bring to a boil,
13. stirring until sugar is dissolved. Brush down sides of saucepan with a
14. brush dipped in cold water to prevent crystallization. Cook, brushing
15. down occasionally, to 240 degree F. on a candy thermometer (Soft ball
16. stage).
17. Remove from flame and plunge bottom of pot into ice water to stop
18. cooking.
19. Chill.
20. To serve, roll 3 Tablespoons of filling inside each crepe, allowing two
21. crepes per portion. Line up crepes inside a buttered baking dish. Cover
22. with foil buttered on the inside. Heat in a 350 degree F. oven.
23. Transfer crepes to serving plates. Ladle sauce over and around crepes. Garnish
24. with whipped cream if desired, and lavender sprigs.
25. Serves 6.

milk, generous, egg, fresh lavender blossoms, turkish, riesling wine, water, honey, riesling wine, water, sugar, orange zest, lime zest, fresh lavender blossoms, cream of tartar, whipped cream, lavender sprigs

Taken from www.epicurious.com/recipes/member/views/apricot-lavender-crepes-with-riesling-50018573 (may not work)