Apricot and Almond Crepes With Creme Anglaise

Name: Apricot and Almond Crepes With Creme Anglaise
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 125 g plain flour; 3 tablespoons brown sugar; 2 eggs; 1 1/4 cups milk; 3 teaspoons butter, melted; 1 teaspoon vanilla extract; 2 (450 g) cans apricot halves; 1/4 cup sultana; 1 tablespoon Galliano or 1 tablespoon apricot brandy; 70 g almonds, slivered; 2 teaspoons butter; 250 ml milk; 2 egg yolks; 30 g caster sugar (superfine); vanilla extract

Submitted by Karin...

"These dessert crepes are truly scrumptious! Nice and light, they are perfect after any main meal, and I make them all through the year! The preparation time does not include the time it takes to make the crepes--though they don't take VERY long to make."

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Ready In:: 40mins
Ingredients:: 15
Serves:: 4-6

ingredients

FOR THE CREPES
125 g plain flour
3 tablespoons brown sugar
2 eggs
1 ¹⁄₄ cups milk
3 teaspoons butter, melted
1 teaspoon vanilla extract
FOR THE FILLING
2 (450 g) cans apricot halves
¹⁄₄ cup sultana
1 tablespoon Galliano or 1 tablespoon apricot brandy
70 g almonds, slivered
2 teaspoons butter
FOR THE CREME ANGLAISE
250 ml milk
2 egg yolks
30 g caster sugar (superfine)
vanilla extract

directions

Combine the CREPE ingredients and allow the batter to stand for at least 1 hour.
Using a crepe pan, make the crepes in the usual way.
This recipe makes 10-12 crepes.
Roast the slivered almonds in the butter until golden brown.
Drain the apricots and cut into large pieces.
Place in a bowl and combine with the sultanas, Galliano (or Apricot Brandy) and roasted almonds.
Reserve 1-2 tablespoons of roasted almonds to use as garnish.
Lie the crepes out flat and divide the filling evenly among them.
Spread the apricot filling along one edge of each crepe.
Roll each crepe up and place firmly side by side in a lightly greased baking dish.
If making this recipe in advance, then it is now that the crepes can be covered and refrigerated for several hours or even overnight and can be re-heated to serve.
Before heating or re-heating, make the CREME ANGLAISE: whisk together the sugar and yolks.
Bring the milk to the boil, remove from the heat and pour into the whisked sugar and yolks.
Stir, and return to the saucepan and place on LOW heat.
Stir until the mixture coats the back of a spoon.
DO NOT BOIL!
Pass the mixture through a fine sieve and add the vanilla extract to taste.
Bake the apricot and almond crepes at 180'C for 15-20 minutes.
Pour the CREME ANGLAISE over the top of the crepes and serve garnished with the remaining roasted slivered almonds.
NOTE: If necessary, the CREME ANGLAISE can also be made in advance.

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RECIPE SUBMITTED BY

Karin...

Wellington

I live in New Zealand, I'm married and my husband and I have no children....but we do have a dog (Bruno the Poodle), and a cat (Gus the Birman)! Back in November 2000, I resigned from a 17yr career with Air New Zealand as a Purser. I am now working as a Private Investigator with my husband - having his own Investigation Company. The work is varied and at times very rewarding as I'm sure you can imagine! I have an absolute passion for shoes...what woman doesn't??!!!, and fashion generally, including that of Home Interiors and furnishings, and gardens. I enjoy, among many past-times, art, gardening, water ski-ing, power walking, and ofcourse...COOKING!!(and entertaining). I guess my pet peeve would be running late for an appointment somewhere! 10 minutes early = 10 minutes late with me!! So, ON time is VERY late!!! If I had a month off - no work, and no responsibilities I would buy 2 return airfares to Honolulu!! And spend 2 weeks on Waikiki Beach with my husband and 2 weeks at home in the kitchen!! And entertaining friends and family.

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