Lemony Crepes

By á-2304

Ingredients

• 2 1/2 cups basic batter
• 1/2 cup white cornmeal
• 2 Tbsp. half and half
• 6 ounces cream cheese, at room temperature
• 1/4 cup powdered sugar
• grated peel and juice of 1 lemon
• 3/4 cup heavy cream, chilled
• 3 Tbsp. butter, melted
• 1 cup sugar
• 1/2 cup chopped dried apricots

Preparation

Step 1

In a large bowl, combine the batter, cornmeal and half and half. In another large bowl, beat the cream cheese, powdered sugar and lemon peel until fluffy. Beat in lemon juice.

Beat the heavy cream until soft peaks form. Fold into the cream cheese mixture and chill.

Preheat a nonstick skillet over medium high heat. Grease the pan with some butter. Add 2 tablespoons of the cornmeal batter and tilting and rotating the pan, form a thin crepe. Cook until golden, 1 minute; flip and cook for 15 seconds. Repeat with remaining batter and butter.

In a heavy saucepan, bring the sugar and 1/2 cup water to a boil over medium high heat. Cook, undisturbed, until golden, about 10 minutes. Stir in the apricots and 1/4 cup water.

Meanwhile, working in batches arrange the crepes on a work surface and spread some of the cream cheese mixture on each one. Fold the crepes into quarters. Top with the apricot caramel sauce and dust with powdered sugar.