Description
Hearty whole wheat crepes filled with sweet apricot preserves and creamy ricotta.
Topped with a brandy apricot glaze for a sophisticated brunch.
Ingredients
Units
Scale
- 1/2 cups (118 ml) whole wheat flour
- 1/2 cups (118 ml) milk
- 1/4 cups (59 ml) lukewarm water
- 2 large eggs
- 1 1/2 tablespoons sugar
- 1/8 teaspoon kosher salt
- 15 ounce (425 g) part skim ricotta cheese
- 1/2 teaspoon lemon zest
- 1 1/2 tablespoons honey
- 1/2 cups (118 ml) dried apricots finely diced
- 1/4 cups (59 ml) water
- 1 teaspoon butter
- 1/4 cups (59 ml) Apricot Preserves preferably Bonne Maman
- 2 tablespoons brandy or cognac
- 2 tablespoons unsalted butter melted
- 1/2 cups (118 ml) Apricot Preserves preferably Bonne Maman
- 2-3 tablespoons brandy or cognac
Instructions
- For Crepes
- In a blender or medium bowl, combine flour, milk, water, eggs, butter, sugar, and salt. Blend or whisk until well combined and let rest for 30 minutes, or cover and refrigerate for up to two days.
- For Ricotta Filling
- In a small bowl, combine ricotta, lemon zest, and honey. Stir to combine and refrigerate until ready to assemble.
- For Apricot Filling
- In a small saucepan, combine diced apricots and water. Heat over medium heat and simmer, stirring constantly, until apricots are softened and water is half evaporated (about 5 minutes). Stir in butter and apricot preserves, heating until melted. Stir in 2 tablespoons of brandy/cognac and cook for 1–2 minutes. Add more brandy/cognac as needed. Set aside.
- For Apricot Glaze
- Add apricot preserves to a small bowl and microwave for 1 minute, or until liquid. Add brandy/cognac and stir to combine. Set aside.
- Cook The Crepes
- Place a nonstick pan over medium heat and coat with a little unsalted butter. Pour about 2 tablespoons of batter into the pan, swirling to coat the bottom evenly. Cook until the top is set and the underside is golden. Flip and cook the other side until lightly browned. Transfer to a plate and repeat.
- Assemble Crepes
- Lay a crepe flat. Add 2 tablespoons of ricotta filling down the center. Top with a few teaspoons of apricot filling. Roll the crepe and serve with a few teaspoons of apricot glaze.
Notes
- For a smoother crepe batter, let the batter rest for at least 30 minutes to allow the flour to hydrate fully.
- To adjust sweetness, reduce the sugar in the crepe batter or the honey in the ricotta filling to your preference.
- Leftover crepes can be stored in the refrigerator for up to 3 days, layered with parchment paper to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: French-Inspired
Nutrition
- Serving Size: 2 crepes
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 4
- Protein: 10
- Cholesterol: 100