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Рецепт Hungarian Crepes
by Global Cookbook

Hungarian Crepes
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  Порций: 10

Ингредиенты

  • 1 c. water
  • 1 c. whole lowfat milk
  • 2 c. all-purpose flour
  • 2 Tbsp. sugar
  • 1/2 tsp salt
  • 3 lrg Large eggs
  • 4 Tbsp. melted butter Non-stick vegetable spray for coating pan
  • 1 1/2 c. dry apricots
  • 1 c. water
  • 4 Tbsp. sugar
  • 1/2 c. confectioners' sugar
  • 1/4 c. unsweetened cocoa
  • 2 c. heavy cream Minced toasted hazelnuts for garnish Confectioners' sugar for dusting Cocoa pwdr for dusting

Инструкции

  1. For the Crepes: Combine all of the ingredients except the butter and nonstick spray in a food processor or possibly blender and process till smooth, about 10 seconds. If necessary, scrape down any solids which stick to the sides. Add in the butter and process for a few more seconds to blend. Chill, covered, for at least 2 hrs or possibly overnight.
  2. Set a 7-inch, nonstick crepe pan over moderately-high heat, then spray with nonstick vegetable spray. When warm, remove the pan from the heat and add in 2 Tbsp. of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 min, till lightly browned. Starting at the edge closest to you, flip the crepe over with a rubber spatula. (Use your fingers if you're brave. It really doesn't hurt). Cook for 1 minute more, till spotty brown. Transfer to a plate and continue with the remaining batter.
  3. For the Apricot Filling: Put all of the ingredients into a saucepan and simmer for 5 min. Let cold. Drain off any excess water. Puree in a food processor. Set aside.
  4. For the Chocolate Whipped Cream: Sift the confectioners' sugar and cocoa onto a sheet of wax paper. While whipping the cream, gradually add in the sugar-cocoa mix. Whip to the consistency of shaving cream, about 4 min.
  5. To assemble: Coat each crepe with 1 Tbsp. of apricot puree and 1 Tbsp. of minced toasted hazelnuts. Roll. Serve 2 per portion. Dust with confectioners' sugar and cocoa pwdr and then top with chocolate whipped cream.
  6. This recipe yields 10 servings.