| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Turkish | Chefs, Desserts | 6 | Servings |
INGREDIENTS
| 1 1/2 | tb | Butter |
| 1/2 | c | Milk |
| 1 1/2 | tb | Peanut oil |
| 6 1/2 | tb | All-purpose flour |
| 1 | tb | Sugar; generous |
| 1 | lg | Egg |
| 1/3 | ts | Fresh lavender blossoms |
| 14 | Dried apricots; Turkish | |
| 1 | c | Riesling wine |
| 1 | c | Water |
| 1 1/2 | ts | Orange zest; grated |
| 3 | tb | Honey |
| 1/2 | c | Riesling wine |
| 1/2 | c | Water |
| 1 | c | Sugar |
| 1 | tb | Orange zest |
| 1/2 | tb | Lime zest |
| 1 | ts | Fresh lavender blossoms |
| 1 | pn | Cream of tartar |
| Flavored whipped cream; optional | ||
| Lavender sprigs; for garnish |
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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