Recipe courtesy of Wayne Harley Brachman

Hungarian Crepes

  • Total: 3 hr 45 min
  • Prep: 2 hr 30 min
  • Cook: 1 hr 15 min
  • Yield: 10 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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