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Apricot Crepes

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Ingredients
  Crepes 16
  Apricot jam 2 Cup (32 tbs)
  Brandy 185 Gram (3/4 Cup)
  Egg yolks 8
  Confectionery sugar 1⁄2 Cup (8 tbs)
  Cream 375 Milliliter (1 1/2 Cups)
  Grated lemon rind 1 Tablespoon
Directions

Make the crepes using the Sweet Crepe Batter.
Set aside and keep warm.
Mix the jam with 3 tablespoons of the brandy.
Set aside.
Beat the egg yolks with the sugar in the top of a double boiler.
Add the cream and beat until smooth.
Put over simmering water and cook, stirring constantly, for five minutes.
Remove from heat and beat in the rest of the brandy.
Fill each crepe with the apricot jam mixture.
Fold over and sprinkle with grated lemon rind.
Pour the jam sauce over the crepes.

Recipe Summary

Cuisine: 
European
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Apricot

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