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Apricot Souffle Crepes

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Ingredients
  Dried apricots 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
  Eggs 6 , separated
  Sugar 2⁄3 Cup (10.67 tbs)
  Dessert crepes 12
  Egg custard/1 package egg-custard mix 2 Cup (32 tbs)
  Toasted slivered almonds 2 Tablespoon
Directions

Prepare apricot puree by simmering apricots in water until tender.
Sieve or puree in blender or food processor; reserve.
Beat egg yolks and sugar until thick.
In separate bowl beat egg whites until stiff.
Fold 1/2 cup apricot puree into beaten yolks; fold into egg whites.
Spread crepes with a little remaining apricot puree; divide egg mixture among crepes.
Lightly fold crepes over souffle; place in baking dish.
Cook in 450°F oven 4 minutes or until puffy.
Pour warm custard over crepes.
Sprinkle with almonds

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pancake

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