Apricot Souffle Crepes
|Dried apricots||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Eggs||6 , separated|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Egg custard/1 package egg-custard mix||2 Cup (32 tbs)|
|Toasted slivered almonds||2 Tablespoon|
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 450Â°F oven 4 minutes or until puffy.
Pour warm custard over crepes.
Sprinkle with almonds