Ingredients
BATTER:
1+1/2 Tablespoons butter
1/2 cup milk
1+1/2 Tablespoons peanut oil
6+1/2 Tablespoons all-purpose flour
1 generous Tablespoon sugar
1 large egg
1/3 teaspoon fresh lavender blossoms
APRICOT FILLING:
14 dried Turkish apricots
1 cup Riesling wine
1 cup water
1+1/2 teaspoons orange zest, grated
3 Tablespoons honey
RIESLING SAUCE:
1/2 cup Riesling wine
1/2 cup water
1 cup sugar
1 Tablespoon orange zest
1/2 Tablespoon lime zest
1 teaspoon fresh lavender blossoms
1 pinch cream of tartar
GARNISH:
Flavored whipped cream, optional
Lavender sprigs, for garnish
Preparation
CREPE BATTER: Melt butter over moderate heat. Continue to heat until butter is a light brown color Add milk and warm slightly. Transfer mixture to a bowl. Beat in remaining ingredients until smooth. Refrigerate for an hour or more. (This will make a more tender crepe). Batter should be only slightly thicker than heavy cream; add milk to thin if necessary. Cook crepes, stacking with plastic wrap or parchment in between to prevent sticking. Refrigerate until ready to use.
APRICOT FILLING: Combine all ingredients in a saucepan. Simmer for about a half hour, or until apricots are soft. Puree mixture in food processor until almost smooth (there should still be some texture left). Cool.
RIESLING SAUCE: Combine all ingredients in a saucepan. Bring to a boil, stirring until sugar is dissolved. Brush down sides of saucepan with a brush dipped in cold water to prevent crystallization. Cook, brushing down occasionally, to 240 degree F. on a candy thermometer (Soft ball stage).
Remove from flame and plunge bottom of pot into ice water to stop cooking.
Chill.
To serve, roll 3 Tablespoons of filling inside each crepe, allowing two crepes per portion. Line up crepes inside a buttered baking dish. Cover with foil buttered on the inside. Heat in a 350 degree F. oven. Transfer crepes to serving plates. Ladle sauce over and around crepes. Garnish with whipped cream if desired, and lavender sprigs.
Serves 6.
