Ingredients: |
Ingredients: APRICOT SAUCE:
1 1/3 c. apricot jam
2/3 c. orange juice
4 T. butter
2 T. lemon juice
3 tsp. lemon peel, grated
BASIC CREPE:
1 1/2 c. milk
2 T. butter, melted
3 eggs
1 1/4 c. flour
1/8 tsp. salt
2 T. sugar
1 tsp. lemon extract
CHEESE FILLING:
1 - 8 oz. cream cheese, softened
1/4 c. butter, softened (1/2 stick)
1/4 c. sugar
1 1/2 tsp. vanilla
1 tsp. lemon rind, grated
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Directions: |
Directions:To Make Sauce: In a saucepan, combine all ingredients. Heat on low until smooth. Set aside.
To Make Crepes: Put all ingredients into blender in the order listed. Process on high until smooth. (Can be stored in refrigerator up to 3 days.) . Pour batter into round cake pan. Dip hot crepe iron into the batter. Once crepes begin to bubble, loosen edges with a spatula and gently remove. Stack on paper towels to cool. Can be placed in ziploc bags and frozen for later use. Separate crepes with wax paper, if freezing.
To Make Cheese Filling: With electric mixer, combine all ingredients on low speed and beat until fluffy. Place 2 tablespoons cheese filling in the center of each crepe. Fold envelope style to make a square, by folding opposite sides to the center. Tuck edges under and arrange in a shallow, greased baking pan, then dot with butter. Bake the crepes at 350º for 10 minutes or until the cheese filling is bubbling. Remove crepes to serving dishes, and top with flaming apricot sauce.
To Flame Apricot Sauce: Heat 1/4 cup brandy in a saucepan until steam is visibly rising. Light a match and hold over liqueur until flames appear across the top. Carefully pour flaming brandy on top of apricot topping in saucepan and then spoon the sauce,while it is flaming, on to the crepes. Lights should be turned off and serving dishes lined up and ready, as the flame extinguishes quickly. |
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