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APRICOT HAZELNUT
CREPES
Yield: 20 Servings
BATTER:
1-¼ cup flour
1 cup whole; not low fat; milk
3 large eggs
2 teaspoons sugar; divided
Pinch of salt
1-¼ cup finely chopped toasted hazelnuts
1 teaspoon vanilla
1 cup carbonated water
5 teaspoons vegetable oil
FILLING:
1 ¼ cup B&R Farms Dried Apricot Preserves
Powdered sugar
1. Combine flour,
milk, eggs, 1 teaspoon sugar and salt; let stand 1 hour. Mix nuts, vanilla
and remaining teaspoon of sugar in a small bowl.
2. Preheat oven to 250 degrees.
3. Whisk water into batter. Heat ¼ teaspoon oil in 8" skillet.
Add 3 tablespoons batter, swirling to coat bottom. Cook until golden brown,
turn carefully and cook 30 seconds. Remove to platter and place in oven
to keep warm. Repeat to remaining batter.
4. Spread each crepe with 1 tablespoon B&R Farms Apricot Preserves.
Sprinkle with sugar and serve.
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