INGREDIENTS

INSTRUCTIONS

POPPY-SEED CREPE BATTER
CREPE
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 2 1/2
cups water, bring the liquid to a boil, and simmer the mixture, 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
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Converted by MM_Buster v2.0l.

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