INGREDIENTS

INSTRUCTIONS

BATTER
APRICOT FILLING
RIESLING SAUCE
GARNISH
CREPE BATTER Melt butter over moderate heat. Continue to heat until butter
is a light brown color Add milk and warm slightly. Transfer mixture to a
bowl. Beat in remaining ingredients until smooth. Refrigerate for an hour
or more. (This will make a more tender crepe.) Batter should be only
slightly thicker than heavy cream; add milk to thin if necessary. Cook
crepes, stacking with plastic wrap or parchment in between to prevent
sticking. Refrigerate until ready to use.
APRICOT FILLING Combine all ingredients in a saucepan. Simmer for about a
half hour, or until apricots are soft. Puree mixture in food processor
until almost smooth (there should still be some texture left). Cool.
RIESLING SAUCE Combine all ingredients in a saucepan. Bring to a boil,
stirring until sugar is dissolved. Brush down sides of saucepan with a
brush dipped in cold water to prevent crystallization. Cook, brushing down
occasionally, to 240 degree F. on a candy thermometer (Soft ball stage).
Remove from flame and plunge bottom of pot into ice water to stop cooking.
Chill.
To serve, roll 3 tablespoons of filling inside each crepe, allowing two
crepes per portion. Line up crepes inside a buttered baking dish. Cover
with foil buttered on the inside. Heat in a 350 degree F. oven. Transfer
crepes to serving plates. Ladle sauce over and around crepes. Garnish with
whipped cream if desired, and lavender sprigs. Serves 6.
Source: Chef Barbara Figueroa of Figueroa's, Seattle
Recipe by: Chef Barbara Figueroa
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by vu-man@juno.com (V
U Man) on Dec 11, 1997

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