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CREPE BATTER: Melt butter over moderate heat. Continue to heat until
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butter is a light brown color Add milk and warm slightly. Transfer
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mixture to a bowl. Beat in remaining ingredients until smooth. Refrigerate
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for an hour or more. (This will make a more tender crepe). Batter should
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be only slightly thicker than heavy cream; add milk to thin if
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necessary. Cook crepes, stacking with plastic wrap or parchment in between to
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prevent sticking. Refrigerate until ready to use.
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APRICOT FILLING: Combine all ingredients in a saucepan. Simmer for
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about a half hour, or until apricots are soft. Puree mixture in food
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processor until almost smooth (there should still be some texture left).
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Cool.
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RIESLING SAUCE: Combine all ingredients in a saucepan. Bring to a boil,
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stirring until sugar is dissolved. Brush down sides of saucepan with a
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brush dipped in cold water to prevent crystallization. Cook, brushing
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down occasionally, to 240 degree F. on a candy thermometer (Soft ball
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stage).
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Remove from flame and plunge bottom of pot into ice water to stop
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cooking.
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Chill.
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To serve, roll 3 Tablespoons of filling inside each crepe, allowing two
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crepes per portion. Line up crepes inside a buttered baking dish. Cover
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with foil buttered on the inside. Heat in a 350 degree F. oven.
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Transfer crepes to serving plates. Ladle sauce over and around crepes. Garnish
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with whipped cream if desired, and lavender sprigs.
