|Dried apricot halves||1⁄2 Pound|
|Water||1 1⁄4 Cup (20 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
In a small saucepan, bring apricots and water to a boil over high heat.
Reduce heat to low, cover and simmer 30 minutes until fruit is very tender.
Stir in sugar, gently mashing fruit to a lumpy puree.
Will keep several weeks in refrigerator in a tightly covered container.
Filling should be at room temperature before filling crepes.
Spread each crepe with a generous tablespoon of apricot preserve.
Fold crepe in half and then half again.
Top each serving with whipped cream and chocolate curls.