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Apricot Filled Coffee-Flavored Crepes




Source of Recipe


Internet


List of Ingredients




APRICOT FILLING:
1 3/4 cups dried apricots
1/3 cup superfine sugar
2 teaspoons lemon juice
1 egg, beaten
1/2 oz unsalted butter, softened

COFFEE CREPES:
3/4 cup all-purpose flour
5 teaspoons sugar
2 eggs, beaten
2 tablespoons instant coffee granules, dissolved in 2 tablespoons water
3/4 cup milk
1/2 oz unsalted butter, melted

TOPPING:
6 teaspoons granulated sugar
1 oz unsalted butter

COCONUT CREAM:
2 oz creamed coconut
2/3 cup whipping cream


Recipe



First make apricot filling: soak apricots in boiling water to cover overnight.

Transfer apricots and soaking water to a pan. Stir in sugar. Bring to a boil, cover and simmer for 15 minutes or until soft. Process in a blender or food processor until smooth. Stir in lemon juice and cool slightly, then stir in egg and butter; set aside.

To make crepes, sift flour into a bowl, stir in superfine sugar, then eggs. Gradually beat in coffee, milk and butter. Leave to stand for 1 hour.

Preheat oven to 425F (220C). In a greased 9-inch frying pan, make 12 crepes. Transfer to a plate as they are cooked.

Place a spoonful of apricot filling on one half of each crepe and fold into quarters. Arrange in a baking dish, sprinkle with granulated sugar and dot with butter. Bake in the oven for 10-15 minutes, until a golden crust forms on the top.

To make coconut cream, in a saucepan heat creamed coconut and milk gently until smooth. In a bowl, combine cream and coconut milk; whip until just thick. Serve with the crepes.

Serves 6.