Apricot Palatschinken

Recipe Ingredients

		Crepes
1		Egg
1 teaspoon	5ml	Sugar
1 pinch		Salt
1/2 cup	31g / 1.1oz	All-purpose flour - plus
2 tablespoons	30ml	All-purpose flour
3 tablespoons	45ml	Melted butter
2/3 cup	157ml	Milk
1 tablespoon	15ml	Butter - for frying pan
		Apricot Compote
1 lb	454g / 16oz	Apricots - (abt 6 med) - sliced into eighths
1/2 cup	99g / 3.5oz	Sugar
2 teaspoons	10ml	Vanilla extract
4 tablespoons	60ml	Orange juice
1 tablespoon	15ml	Lemon juice

Recipe Instructions

For Crepes: In a small stainless steel mixing bowl, whisk together the ingredients in the order given above, creating a smooth batter. Put the batter through a strainer to get rid of any lumps, cover it with plastic and let it rest in the refrigerator for one hour. If you prefer, you can prepare the batter the day before you plan to make your crepes.

Remove the batter from the refrigerator and stir. Brush a 12-inch nonstick frying pan with butter and put it on a low to medium heat. Ladle approximately 1 ounce of the batter into the pan, twirling by hand in a circular motion to create a very thin crepe. Cook crepe until golden, approximately 1 minute on each side.

For Apricot Compote: In a medium saucepan, combine orange juice, lemon juice, sugar and 2 teaspoons vanilla extract. Bring to a boil. Add all of the sliced apricots and cook for to 3 minutes.

Presentation: Put 2 tablespoons of the apricot preserves into a crepe. Roll the crepe or fold it in half twice to make a quarter. Dust the crepe with powdered sugar.

Source:
"ABC tv's Good Morning America, date unknown"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.