Shrove Tuesday (Pancake Day) Tuesday 8th March

APRICOT AND ORANGE SPICED CREPES
Recipe from Le Creuset
using Le Creuset 24cm toughened non-stick crepe pan
            Le Creuset 14cm 3-ply stainless steel saucepan

Serves 6 – makes 12 large crêpes

INGREDIENTS

Crêpe batter:

• 60g unsalted butter
• 200g plain flour
• ½ teaspoon salt
• 3 medium eggs
• 550ml semi-skimmed milk
• vegetable oil for frying

Apricot filling:

• 200g ready to eat dried apricots
• finely grated zest of 1 large orange
• 5 tablespoons orange juice
• ½ level teaspoon mixed spice
• 1 tablespoon soft brown sugar
• 3 tablespoons crème frâiche

Crêpes are thin buttery pancakes which have a host of uses, both sweet and savoury. In this recipe the crêpe pan with its fantastic non-stick surface, makes 12 large crêpes with supreme ease. To serve there is an apricot filling flavoured with spices and crème frâiche.

1. Melt the butter for the crêpes and allow to cool.
2. To make the crêpe batter, sift the flour and salt into a bowl. Make a well in the centre adding the eggs and half the milk. Whisk until smooth.
3. Whisk in the cooled butter and remaining milk. If possible, leave to stand for 1 – 2 hours before using. If the mixture thickens after standing, add 2 – 3 more tablespoons of milk; it should have the consistency of un-whipped cream.
4. To make the apricot filling put all the ingredients, except the crème frâiche, into the saucepan with 5 tablespoons water. Cover and simmer gently for 20- 25 minutes until the apricots are plump and tender. Cool slightly.
5. Purée the apricots in a food processor or blender with the crème frâiche. Return the mixture to the rinsed saucepan.
6. To cook the crêpes, wipe the surface of the pan with a little oil and heat over a medium to high heat (not a full heat).
7. When hot add approximately 5 tablespoons batter, swirling it around the pan to completely cover the surface. Cook until bubbles are visible beneath the surface. Turn over and cook the other side until it is a pale golden brown
8. Slide the crêpe from the pan to a warmed plate. Stack as they are cooked, they will not stick together and cover loosely with a piece of aluminium foil to keep them warm.
9. When all the crêpes are cooked warm through the apricot filling and spread a little on one half of each crêpe. Roll up and sprinkle the tops with a little sugar.

Serve warm with ice cream or a little more crème frâiche.