Apricot Lavender Crepes With Riesling Recipe - butter

Method

• CREPE BATTER Heat butter over moderate heat.
• Continue to heat till butter is a light brown color Add in lowfat milk and hot slightly.
• Transfer mix to a bowl.
• Beat in remaining ingredients till smooth.
• Chill for an hour or possibly more.
• (This will make a more tender crepe.)
• Batter should be only slightly thicker than heavy cream; add in lowfat milk to thin if necessary.
• Cook crepes, stacking with plastic wrap or possibly parchment in between to prevent sticking.
• Chill till ready to use.
• APRICOT FILLING Combine all ingredients in a saucepan.
• Simmer for about a half hour, or possibly till apricots are soft.
• Puree mix in food processor till almost smooth (there should still be some texture left).
• Cold.
• RIESLING SAUCE Combine all ingredients in a saucepan.
• Bring to a boil, stirring till sugar is dissolved.
• Brush down sides of saucepan with a brush dipped in cool 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 Tbsp.
• 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 you like, and lavender sprigs.
• Serves 6.