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1
In a large cheesecloth-lined sieve set over a bowl let the yogurt drain, covered and chilled, for 8 hours.
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2
Transfer the yogurt to a bowl, add the confectioners' sugar and the vanilla, and whisk the mixture until it is smooth.
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3
In a small heavy saucepan combine the apricots, the brown sugar, and 2 1/2 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 20 minutes.
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4
In a food processor or blender puree the mixture and force it through a sieve into a bowl.
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5
The sauce may be made 3 days in advance and kept covered and chilled.
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6
Serve the sauce either warm or at room temperature.
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7
Make 12 crepes (procedure follows) with the poppy-seed crepe batter.
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8
Mound 2 tablespoons of the filling in the center of each crepe and fold the bottom third of the crepe up over the filling.
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9
Fold in 1 inch of each side and fold down the top third of the crepe to enclose the filling completely, forming a rectangle.
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10
Arrange the crepe in one layer in a shallow baking dish, brush them with the butter, and bake them in the middle of a preheated 450F.
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11
oven for 10 minutes.
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12
Serve the crepes with the apricot sauce.
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13
In a blender or food processor blend the flour, the sugar, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, the poppy seeds, the zest, and the salt for 5 seconds.
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14
Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more.
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15
Transfer the batter to a bowl and let it stand, covered, for 1 hour.
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16
The batter may be made 1 day in advance and kept covered and chilled.
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17
Makes enough batter for about 16 crepes.
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18
Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot.
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19
Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat.
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20
Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan.
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21
Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl.
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22
Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe for 1 minute, or until the top appears almost dry.
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23
Turn the crepe, cook the other side lightly, and transfer the crepe to a plate.
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24
Make crepe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary.
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25
The crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
