Apricot and Almond Crepes With Creme Anglaise
Cook Time: 20 minutes
Prep Time: 20 minutes
Total Time: 40 minutes
Description: These dessert crepes are truly scrumptious! Nice and light, they are perfect after any main meal, and I make them all through the year! The preparation time does not include the time it takes to make the crepes–though they don’t take VERY long to make.
Recipe Category: Breakfast
Keywords: Dessert, Fruit, < 60 Mins, Oven, Refrigerator, Easy
Ingredients:
| Quantity | Ingredient |
|---|---|
| 125g | Plain Flour |
| 3 | Brown Sugar |
| 2 | Eggs |
| 1 1/4 cups | Milk |
| 3 tbsp | Butter |
| 1 tsp | Vanilla Extract |
| 2 tbsp | Sultanas |
| 1/4 cup | Apricot Brandy (or Galliano) |
| 1 tbsp | Butter (for filling) |
| 70g | Slivered Almonds |
| 2 cups | Milk |
| 30g | Caster Sugar |
| Vanilla Extract |
Nutritional Information (per serving):
- Calories: 695.9
- Fat Content: 25.3g
- Saturated Fat Content: 8.5g
- Cholesterol Content: 232mg
- Sodium Content: 222.1mg
- Carbohydrate Content: 103.5g
- Fiber Content: 7.4g
- Sugar Content: 58.5g
- Protein Content: 18.9g
Recipe Instructions:
-
Prepare Crepe Batter: In a mixing bowl, combine the plain flour, brown sugar, eggs, and milk. Allow the batter to stand for at least 1 hour.
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Cook Crepes: Heat a crepe pan over medium heat. Pour a ladleful of batter into the pan, swirling to spread evenly. Cook until lightly golden on both sides. Repeat with the remaining batter. This recipe makes 10-12 crepes.
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Prepare Filling: In a skillet, roast the slivered almonds in butter until golden brown. Drain the apricots and cut them into large pieces. Combine the apricots, sultanas, apricot brandy (or Galliano), and roasted almonds in a bowl. Reserve 1-2 tablespoons of roasted almonds for garnish.
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Assemble Crepes: Lay the crepes flat and divide the filling evenly among them. Spread the apricot filling along one edge of each crepe. Roll up each crepe and place them side by side in a lightly greased baking dish.
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Preheat Oven: Preheat the oven to 180°C (350°F).
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Bake Crepes: If making in advance, cover and refrigerate the crepes for several hours or overnight. When ready to serve, bake the crepes in the preheated oven for 15-20 minutes.
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Prepare Creme Anglaise: While the crepes are baking, prepare the creme anglaise. Whisk together the sugar and egg yolks until pale and creamy. In a saucepan, bring the milk to a boil, then remove from heat and pour into the egg mixture, stirring constantly. Return the mixture to the saucepan and place over low heat. Stir until the mixture coats the back of a spoon. Do not boil. Pass the mixture through a fine sieve and add vanilla extract to taste.
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Serve: Pour the creme anglaise over the baked crepes and garnish with the reserved roasted slivered almonds.
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Enjoy: Serve these delightful apricot and almond crepes warm, with the luscious creme anglaise drizzled on top. Note that the creme anglaise can also be made in advance if needed.
These Apricot and Almond Crepes With Creme Anglaise are a divine treat, perfect for breakfast or dessert, and sure to impress your guests with their delightful flavors and elegant presentation. 🍑🥞✨
