-
1
Prepare the crepes: In a bowl, combine flour, sugar, salt, eggs and melted butter.
-
2
Stir until smooth.
-
3
Add milk and mix well.
-
4
Strain.
-
5
Heat a 7-inch crepe pan or non-stick omelet pan and melt 1 teaspoon butter over moderate heat.
-
6
Pour in 2 or 3 tablespoons of batter.
-
7
Cook the crepe until it is golden brown on the bottom; then flip it, using a spatula.
-
8
Remove when golden brown on both sides.
-
9
Continue until all the batter is used.
-
10
In a food processor, combine sugar and lemon zest and process until lemon zest is minced.
-
11
Add the cheese, butter, 1 egg, and a pinch of salt.
-
12
Process until cheese is smooth.
-
13
With the motor running, add the remaining eggs through the feed tube, one at a time.
-
14
Add creme fraiche and process just to combine.
-
15
Transfer to a bowl and stir in raisins and vanilla.
-
16
Refrigerate for 2 hours or overnight.
-
17
Make the glaze: Whisk together eggs and sugar.
-
18
Whisk in heavy cream.
-
19
Reserve.
-
20
Preheat oven to 375 degrees F. Butter individual gratin dishes.
-
21
Place about 2 tablespoons of filling in each crepe and roll to enclose.
-
22
Arrange two or three crepes in each gratin dish.
-
23
Pour glaze over crepes and bake until lightly browned, about 30 minutes.
-
24
Serve in gratin dishes directly from the oven.
-
25
Top with apricot marmalade.
