Hungarian Crepes Recipe - Cooking Index
Hungarian Crepes Recipe - Cooking Index
| Crepes | ||
| 1 cup | 237ml | Water |
| 1 cup | 237ml | Whole milk |
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 2 tablespoons | 30ml | Sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 3 teaspoons | 15ml | Eggs (large) |
| 4 tablespoons | 60ml | Melted butter |
| Non-stick vegetable spray - for coating pan | ||
| Apricot Filling | ||
| 1 1/2 cups | 355ml | Dried apricots |
| 1 cup | 237ml | Water |
| 4 tablespoons | 60ml | Sugar |
| Chocolate Whipped Cream | ||
| 1/2 cup | 99g / 3.5oz | Confectioners' sugar |
| 1/4 cup | 27g / 1oz | Unsweetened cocoa |
| 2 cups | 474ml | Heavy cream |
| Garnish | ||
| Chopped toasted hazelnuts - for garnish | ||
| Confectioners' sugar - for dusting | ||
| Cocoa powder - for dusting |
For the Crepes: Combine all of the ingredients except the butter and nonstick spray in a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight.
Set a 7-inch, nonstick crepe pan over moderately-high heat, then spray with nonstick vegetable spray. When hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes, until lightly browned. Starting at the edge closest to you, flip the crepe over with a rubber spatula. (Use your fingers if you're brave. It really doesn't hurt). Cook for 1 minute more, until spotty brown. Transfer to a plate and continue with the remaining batter.
For the Apricot Filling: Put all of the ingredients into a saucepan and simmer for 5 minutes. Let cool. Drain off any excess water. Puree in a food processor. Set aside.
For the Chocolate Whipped Cream: Sift the confectioners' sugar and cocoa onto a sheet of wax paper. While whipping the cream, gradually add the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.
To assemble: Coat each crepe with 1 tablespoon of apricot puree and 1 tablespoon of chopped toasted hazelnuts. Roll. Serve 2 per portion. Dust with confectioners' sugar and cocoa powder and then top with chocolate whipped cream.
This recipe yields 10 servings.
Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-SP01) - from the TV FOOD NETWORK
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