Hungarian Crepes

Total Time:
3 hr 45 min
Prep:
2 hr 30 min
Cook:
1 hr 15 min

Yield:
10 servings

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.


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