Recipe - Apricot-Lavender Crepes Wriesling

BATTER
1 One half tablespoon Butter
One half cup Milk
1 One half tablespoon Peanut oil
6 One half tablespoon Allpurpose flour
1 tablespoon Sugar; generous
1 lg Egg
1/3 teaspoon Fresh lavender blossoms

APRICOT FILLING
14 Dried apricots; Turkish
1 cup Riesling wine
1 cup Water
1 One half teaspoon Orange zest; grated
3 tablespoon Honey

RIESLING SAUCE
One half cup Riesling wine
One half cup Water
1 cup Sugar
1 tablespoon Orange zest
One half tablespoon Lime zest
1 teaspoon Fresh lavender blossoms
1 pn Cream of tartar

GARNISH
Flavored whipped cream;
optional
Lavender sprigs; for garnish

CREPE BATTER Melt butter over moderate heat. Continue to heat until butter
is a light brown color Add milk and warm slightly. Transfer mixture to a
bowl. Beat in remaining ingredients until smooth. Refrigerate for an hour
or more. (This will make a more tender crepe.) Batter should be only
slightly thicker than heavy cream; add milk to thin if necessary. Cook
crepes, stacking with plastic wrap or parchment in between to prevent
sticking. Refrigerate until ready to use.

APRICOT FILLING Combine all ingredients in a saucepan. Simmer for about a
half hour, or until apricots are soft. Puree mixture in food processor
until almost smooth (there should still be some texture left). Cool.

RIESLING SAUCE Combine all ingredients in a saucepan. Bring to a boil,
stirring until sugar is dissolved. Brush down sides of saucepan with a
brush dipped in cold water to prevent crystallization. Cook, brushing down
occasionally, to 240 degree F. on a candy thermometer (Soft ball stage).
Remove from flame and plunge bottom of pot into ice water to stop cooking.
Chill.

To serve, roll 3 tablespoons of filling inside each crepe, allowing two
crepes per portion. Line up crepes inside a buttered baking dish. Cover
with foil buttered on the inside. Heat in a 350 degree F. oven. Transfer
crepes to serving plates. Ladle sauce over and around crepes. Garnish with
whipped cream if desired, and lavender sprigs. Serves 6.

Source: Chef Barbara Figueroa of Figueroa's, Seattle

Recipe by: Chef Barbara Figueroa

Posted to TNT Prodigy's Recipe Exchange Newsletter by vuman@juno.com (V
U Man) on Dec 11, 1997