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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Apricot Hazelnut Crepes
      Yield: 20 Servings
  1 1/4 c  Flour
      1 c  Whole; not lowfat; milk
      3 lg Eggs
      2 ts Sugar; divided
        pn Salt
  1 1/4 c  Finely chopped toasted
           .. hazelnuts
      1 ts Vanilla
      1 c  Carbonated water
      5 ts Vegetable oil

  1 1/4 c  Apricot preserves
           Powdered sugar
  Combine flour, milk, eggs, 1 teaspoon sugar and
  salt; let stand 1 hour. Mix nuts, vanilla and
  remaining teaspoon sugar in small bowl.
  Preheat oven to 250.
  Whisk water into batter. Heat 1/4 teaspoon oil in
  8" skillet. Add 3 tablespoons batter, swirling to
  coat bottom. Cook until golden brown, turn
  carefully and cook 30 seconds. Remove to platter
  and place in oven to keep warm. Repeat with
  remaining batter.
  Spread each crepe with 1 tablespoon preserves.
  Sprinkle with 1 tablespoon nut mixture and roll
  up. Sprinkle with sugar and serve.

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Content 1998
Last Modified Saturday, 23-Oct-2010 22:46:00 EDT