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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream Cheese Crêpes with Apricot Sauce Recipe

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This recipe for Cream Cheese Crêpes with Apricot Sauce is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 crêpes (prepared) **

Filling:
8 oz. pkg. cream cheese
1/4 c. butter
1/4 c. sugar
1 1/2 tsp. vanilla
1 tsp grated lemon rind


Sauce:
2/3 c. tart apricot jam
1/3 c. orange juice
2 T. butter
1 T. lemon juice
1 1/2 tsp. grated lemon rind
Directions:
Directions:
Combine all filling ingredients and beat until light and fluffy. Spread each crêpe with filling to within 1/4" of the edge of crêpe. Make into a triangle fold. Bake at 350º F for 10 minutes.

In a saucepan, combine all sauce ingredients and heat while stirring until smooth and well blended.

Place crêpe triangles in a baking dish and drizzle with half of the apricot sauce. Sprinkle crêpes with 6 T. toasted sliced almonds. Cover with foil & bake for additional 5 minutes to warm through.
Personal Notes:
Personal Notes:
** For Basic Crêpe Recipe, see page 27.

 

 

 

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