Food Network: Hungarian Crepes

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.