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Apricot Crepes with Lavender Cardamom Cream

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  • Written by jessicajones
  • Category: Dessert
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Happy Crepes Day! Chandeleur (from Latin candela or candle), the Feast of Light, is one of the oldest French traditions. It occurs exactly every February 2nd (40 days after Christmas). Candles are lit, crepes are served and people wait to see if the hibernating bear has seen its shadow to determine if winter will subside or last longer. Sounds a bit like Groundhogs Day in the US, no? Chandeleur is also a religiious holiday for Christians since 472.Crepes have actually been cooked since 7000 BC — although too bad they did not have butter, Nutella or S&T flavored sugars then! Legend has it that crepes, being round, yellow and warm right from the crepe pan, evoke solid images of the sun. So let’s hope spring is on the way and fire up that crepe pan! This crepes version has a cognac-laced, apricot jam filling and a luscious whipped cream topping fragrant with S&T lavender sugar and cardamom. For extra luck and prosperity, make sure you hold a golden chocolate coin in your other hand wihle you count and flip the crepe…..et un, et deux et trois!

Recipe for Apricot Crepes with Lavender Cardamom Cream

1 cup of flour
2/3 cup milk, room temp
2/3 cup water, room temp
3 eggs, beaten and room temp
1/4 tsp salt
5 tbsp melted butter, cooled

Cooking

Combine flour, milk, water, eggs, salt and 3 tbsp of melted butter.
Whisk rapidly until all incorporated and somewhat frothy.
Cover and refrigerate for an hour.
Heat a 10-inch non-stick skillet with 1 tsp of remaining melted butter on medium-high heat.
Pour 2-3 tbsp pf batter in middle and tilt pan to swirl it to cover the full skillet.
Cook for 1-2 minutes until golden brown on bottom.
Flip and cook for 1 minute until golden.
Set aside on a round plate.
Repeat and stack the crepes on top of each other.
Makes about 10 crepes.
Apricot Crepes with Lavender Cardamom Cream

Cognac-Laced Apricot Sauce
1 jar of Bonne Maman apricot preserves
1 cup boiling hot water
2 tbsp cognac

Whisk to combine.
Spread 2 tbsp sauce on each crepe, fold in half then again into a quarter
Drizzle each crepe with honey.

Lavender-Cardamom Creme
8 oz whiiping cream
2-3tbsp S&T lavender sugar
1 tsp vanilla
1/2 tsp ground cardamom or black seeds of 6-8 cardamom pods

Whip cream on high speed with hand blender intil peaks form.
Top crepes with a dollop of whipped cream.

Bon Appetit!

Lynn Cardin

 

 

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