Hungarian Crepes
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 tbsps
Butter (melted)1.5 cups
Dried Apricot1 cup
Cocoa (unsweetened)2 cups
Heavy Cream1 cup
Water1 cup
Whole Milk2 cups
All-Purpose Flour1 tsp
Salt3 large
EggDirections:
1
For the Crepes: Combine all of the ingredients except the butter and nonstick spray in a food processor or blender and process until smooth, about 10 seconds
2
If necessary, scrape down any solids that stick to the sides
3
Add the butter and process for a few more seconds to blend
4
Refrigerate, covered, for at least 2 hours or overnight
5
Set a 7-inch, nonstick crepe pan over moderately high heat, then spray with nonstick vegetable spray
6
When hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan
7
Cook for 1 1/2 minutes, until lightly browned
8
Starting at the edge closest to you, flip the crepe over with a rubber spatula
9
(Use your fingers if you're brave
10
It really doesn't hurt)
11
Cook for 1 minute more, until spotty brown
12
Transfer to a plate and continue with the remaining batter
13
For the Apricot Filling: Put all of the ingredients into a saucepan and simmer for 5 minutes
14
Let cool
15
Drain off any excess water
16
Puree in a food processor
17
Set aside
18
For the Chocolate Whipped Cream: Sift the confectioners' sugar and cocoa onto a sheet of wax paper
19
While whipping the cream, gradually add the sugar-cocoa mixture
20
Whip to the consistency of shaving cream, about 4 minutes
21
To assemble: Coat each crepe with 1 tablespoon of apricot puree and 1 tablespoon of chopped toasted hazelnuts
22
Roll
23
Serve 2 per portion
24
Dust with confectioners' sugar and cocoa powder and then top with chocolate whipped cream