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