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1
Make filling: In a small heatproof bowl plump currants in boiling-hot water 15 minutes and drain.
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2
Pat currants dry between paper towels.
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3
In a food processor or in a bowl with an electric mixer blend together well cream cheese, jam, yolks, zest, and vanilla.
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4
In a bowl with an electric mixer (beaters cleaned if necessary) beat whites with a pinch of salt until they hold soft peaks.
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5
Add sugar to whites and beat meringue until it holds stiff peaks.
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6
Fold cheese mixture into meringue gently but thoroughly and fold in currants.
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7
Preheat oven to 400F.
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8
and lightly butter a 14-inch-long oval gratin dish or other 2 1/2-quart shallow baking dish.
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9
Working with 1 crepe at a time, spread 2 generous tablespoons filling on each crepe, leaving a 1/2-inch border all around, and roll up crepes jelly-roll fashion.
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10
With a sharp knife cut crepes on a diagonal in half and arrange, overlapping slightly, in layers in baking dish.
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11
Crepes may be prepared up to this point 4 hours ahead and chilled, covered.
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12
Bring crepes to at room temperature before proceeding.
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13
In a small bowl whisk together eggs, granulated sugar, and milk and pour over crepes, letting custard seep between layers.
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14
Bake crepes in middle of oven 30 to 35 minutes, or until puffed and custard is set, and cool to warm.
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15
Dust crepes with confectioners' sugar and serve with apricot caramel sauce.
