Food Network: Hungarian Crepes

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Hungarian Crepes
Recipe courtesy Wayne Harley Brachman

Ingredients
For the Crepes:
1 cup water
1 cup whole milk
2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
3 large eggs
4 tablespoons melted butter
Non-stick vegetable spray, for coating pan

For the Apricot Filling:

1 1/2 cups dried apricots
1 cup water
4 tablespoons sugar

For the Chocolate Whipped Cream:
1/2 cup confectioners' sugar
1/4 cup unsweetened cocoa
2 cups heavy cream

Chopped toasted hazelnuts, for garnish
Confectioners' sugar, for dusting
Cocoa powder, for dusting

Directions

For the Crepes: Combine all of the ingredients except
the butter and nonstick spray in a food processor or blender and process until
smooth, about 10 seconds. If necessary, scrape down any solids that stick to the
sides. Add the butter and process for a few more seconds to blend. Refrigerate,
covered, for at least 2 hours or overnight.

Set a 7-inch, nonstick crepe pan over moderately high heat, then spray with
nonstick vegetable spray. When hot, remove the pan from the heat and add 2
tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2
minutes, until lightly browned. Starting at the edge closest to you, flip the
crepe over with a rubber spatula. (Use your fingers if you're brave. It really
doesn't hurt). Cook for 1 minute more, until spotty brown. Transfer to a plate
and continue with the remaining batter.

For the Apricot Filling: Put all of the ingredients into a saucepan and simmer for
5 minutes. Let cool. Drain off any excess water. Puree in a food processor.
Set aside.

For the Chocolate Whipped Cream: Sift the confectioners' sugar and cocoa onto a
sheet of wax paper. While whipping the cream, gradually add the sugar-cocoa
mixture. Whip to the consistency of shaving cream, about 4 minutes.

To assemble: Coat each crepe with 1 tablespoon of apricot puree and 1 tablespoon
of chopped toasted hazelnuts. Roll. Serve 2 per portion. Dust with
confectioners' sugar and cocoa powder and then top with chocolate whipped
cream.