Apricot-Lavender Crepes With Riesling

  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)

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