Spring has brought us warmer weather, the grass is greening, and there are tiny buds on the trees. My favorite time of year! It’s been such a long winter…but then it always is. I’m just so tired of being cold.
A traditional sign of spring and renewal is the egg. There are eggs everywhere these days… for Easter, and I’m just thinking what a perfect ending to an Easter brunch. I had a vision of a different style of Souffléd Crepes…but it didn’t work out. Sometime I have to mull over an idea and sleep on it. Do you ever dream of food??? I’m sure I’m not the only one, but that’s how I work out recipe development sometimes. Another reason for the recipe is a French class I have coming up in April. Making crepes, soufflé, and crème anglaise gives me 3 techniques in just the dessert! I love French food. Of course it’s the end result, but I also love the process. Long ago, one of the first cookbooks I purchased, having saved up for quite some time, was La Technique by Jacque Pepin. Somehow when I make something like this I feel like I’m “really cooking”.
For the kids eliminate the brandy and substitute orange juice. The flavor will be very similar and everyone can enjoy this fun French dessert!
Souffléd Apricot Crepes
Serves 8
Prep time: 1 hour 20 minutes
Crepes
2 eggs
1 cup milk
2 tablespoons melted butter
2/3 cup flour
1/4 teaspoon salt
Place 2 eggs, 1 cup milk, 2 tablespoons melted butter, 2/3 cup flour and 1/4 teaspoon salt in a medium bowl and whisk together. Let stand for 15-20 minutes.
Heat a non-stick crepe pan to medium hot. Pour in about 1/4 cup batter, swirling the pan to form a thin crepe. Cook until the edges are dry. Flip over and bake until steam dissipates, a few more seconds.
Makes 8-10
Apricot Crème Anglaise
3 large egg yolks
1/3 cup sugar
1 1/2 cups half and half
2 tablespoons apricot brandy
In a bowl whisk 3 egg yolks and 1/3 cup sugar together until well blended. In a saucepan heat 1 1/2 cups half and half with 2 tablespoons brandy to the boiling point. Ladle 1/4 cup of the hot mixture into the egg yolks, whisking constantly. Repeat a second time. Pour the mixture into the saucepan and place over medium heat. Stirring constantly bring the mixture to just under the boiling point. Remove from the heat and pour through a strainer into a bowl. Cover with plastic wrap directly on the surface and cool. Refrigerate when cold. It will keep a couple days in the refrigerator.
lots of dishes..but well worth it
Assembly
6 ounces dried apricots, chopped
6 tablespoons apricot brandy
8 ounces cream cheese
3 egg yolks
5 egg whites
6 tablespoons sugar
Preheat the oven to 400º.
Place the apricots and brandy in a small pot and bring to a boil, Simmer until the apricots are plumped and the brandy is absorbed. Set aside to cool.
Place the apricots in a food processor and puree until smooth. Add the cream cheese and egg yolks and process until smooth. Transfer to a medium bowl. Beat the egg whites in a clean bowl until stiff. Beat in the sugar gradually until stiff and shiny. Fold into the cheese mixture.
Fit 8 crepes into small soufflé dishes. Scoop in the apricot mixture.
Bake on the bottom rack of the oven for 5 minutes. Reduce the oven temperature to 350º and bake an additional 15-20 minutes, until puffed and golden.
Serve immediately with a drizzle of the crème anglaise.
Serves 8
Pat, this crepe dessert looks so good! I may just have to whip up some crepes!