Apricot-Lavender Crepes With Riesling Recipe

Name: Apricot-Lavender Crepes With Riesling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BATTER:; 1+1/2 Tablespoons butter; 1/2 cup milk; 1+1/2 Tablespoons peanut oil; 6+1/2 Tablespoons all-purpose flour; 1 generous Tablespoon sugar; 1 large egg; 1/3 teaspoon fresh lavender blossoms; APRICOT FILLING:; 14 dried Turkish apricots; 1 cup Riesling wine; 1 cup water; 1+1/2 teaspoons orange zest, grated; 3 Tablespoons honey; RIESLING SAUCE:; 1/2 cup Riesling wine; 1/2 cup water; 1 cup sugar; 1 Tablespoon orange zest; 1/2 Tablespoon lime zest; 1 teaspoon fresh lavender blossoms; 1 pinch cream of tartar; GARNISH:; Flavored whipped cream, optional; Lavender sprigs, for garnish

Servings: persons

BATTER:
1+1/2 Tablespoons butter
1/2 cup milk
1+1/2 Tablespoons peanut oil
6+1/2 Tablespoons all-purpose flour
1 generous Tablespoon sugar
1 large egg
1/3 teaspoon fresh lavender blossoms
APRICOT FILLING:
14 dried Turkish apricots
1 cup Riesling wine
1 cup water
1+1/2 teaspoons orange zest, grated
3 Tablespoons honey
RIESLING SAUCE:
1/2 cup Riesling wine
1/2 cup water
1 cup sugar
1 Tablespoon orange zest
1/2 Tablespoon lime zest
1 teaspoon fresh lavender blossoms
1 pinch cream of tartar
GARNISH:
Flavored whipped cream, optional
Lavender sprigs, for garnish

1
CREPE BATTER: Melt butter over moderate heat. Continue to heat until
2
butter is a light brown color Add milk and warm slightly. Transfer
3
mixture to a bowl. Beat in remaining ingredients until smooth. Refrigerate
4
for an hour or more. (This will make a more tender crepe). Batter should
5
be only slightly thicker than heavy cream; add milk to thin if
6
necessary. Cook crepes, stacking with plastic wrap or parchment in between to
7
prevent sticking. Refrigerate until ready to use.
8
APRICOT FILLING: Combine all ingredients in a saucepan. Simmer for
9
about a half hour, or until apricots are soft. Puree mixture in food
10
processor until almost smooth (there should still be some texture left).
11
Cool.
12
RIESLING SAUCE: Combine all ingredients in a saucepan. Bring to a boil,
13
stirring until sugar is dissolved. Brush down sides of saucepan with a
14
brush dipped in cold water to prevent crystallization. Cook, brushing
15
down occasionally, to 240 degree F. on a candy thermometer (Soft ball
16
stage).
17
Remove from flame and plunge bottom of pot into ice water to stop
18
cooking.
19
Chill.
20
To serve, roll 3 Tablespoons of filling inside each crepe, allowing two
21
crepes per portion. Line up crepes inside a buttered baking dish. Cover
22
with foil buttered on the inside. Heat in a 350 degree F. oven.
23
Transfer crepes to serving plates. Ladle sauce over and around crepes. Garnish
24
with whipped cream if desired, and lavender sprigs.

1346

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: BATTER:, 1+1/2 Tablespoons butter, 1/2 cup milk, 1+1/2 Tablespoons peanut oil, and more.

Yes, Apricot-Lavender Crepes With Riesling falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apricot-Lavender Crepes With Riesling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions