INGREDIENTS

INSTRUCTIONS

In a large cheesecloth-lined sieve set over a bowl let the yogurt
drain, covered and chilled, for 8 hours. Transfer the yogurt to a
bowl, add the confectioners' sugar and the vanilla, and whisk the
mixture until it is smooth.  In a small heavy saucepan combine the
apricots, the brown sugar, and  covered, for 20 minutes. In a food
processor or blender puree the  mixture and force it through a sieve
into a bowl. The sauce may be  made 3 days in advance and kept covered
and chilled. Serve the sauce  either warm or at room temperature.  Make
12 crepes (procedure follows) with the poppy-seed crepe batter.  Mound
2 tablespoons of the filling in the center of each crepe and  fold the
bottom third of the crepe up over the filling. Fold in 1  inch of each
side and fold down the top third of the crepe to enclose  the filling
completely, forming a rectangle. Arrange the crepe in one  layer in a
shallow baking dish, brush them with the butter, and bake  them in the
middle of a preheated 450F. oven for 10 minutes. Serve  the crepes with
the apricot sauce.  To make the poppy seed crepe batter:  In a blender
or food processor blend the flour, the sugar, 1/2 cup  plus 2
tablespoons water, the milk, the eggs, the butter, the poppy  seeds,
the zest, and the salt for 5 seconds. Turn off the motor, with  a
rubber spatula scrape down the sides of the container, and blend  the
batter for 20 seconds more. Transfer the batter to a bowl and let  it
stand, covered, for 1 hour. The batter may be made 1 day in  advance
and kept covered and chilled. Makes enough batter for about  16 crepes.
To make the crepes:  Heat a crepe pan or non-stick skillet measuring 6
to 7 inches across  the bottom over moderate heat until it is hot.
Brush the pan lightly  with the butter, heat it until it is hot but not
smoking, and remove  it from the heat. Stir the batter, half fill a
1/4-cup measure with  it, and pour the batter into the pan. Tilt and
rotate the pan quickly  to cover the bottom with a layer of batter and
return any excess  batter to bowl. Return the pan to the heat, loosen
the edge of the  crepe with a spatula, and cook the crepe for 1 minute,
or until the  top appears almost dry. Turn the crepe, cook the other
side lightly,  and transfer the crepe to a plate. Make crepe with the
remaining  batter in the same manner, brushing the pan lightly with
butter as  necessary. The crepes may be made 3 days in advance, kept
stacked,  wrapped in plastic wrap, and chilled.  Makes 12 filled
crepes, serving 4 to 6.  Gourmet April 1991  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2472
Calories From Fat: 1243
Total Fat: 141.3g
Cholesterol: 887.5mg
Sodium: 1061.3mg
Potassium: 3168.9mg
Carbohydrates: 256.9g
Fiber: 17.9g
Sugar: 143.2g
Protein: 57.3g