Poppy-Seed Cheese Crepes with Apricot Sauce Recipe

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Poppy-Seed Cheese Crepes with Apricot Sauce
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Ingredients
16
Count
Nutrition
279
Calories
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Ingredients:

Directions:

  1. In a large cheesecloth-lined sieve set over a bowl let the yogurt drain, covered and chilled, for 8 hours. Transfer the yogurt to a bowl, add the confectioners' sugar and the vanilla, and whisk the mixture until it is smooth.
  2. In a small heavy saucepan combine the apricots, the brown sugar, and 2 1/2 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 20 minutes. In a food processor or blender purée the mixture and force it through a sieve into a bowl. The sauce may be made 3 days in advance and kept covered and chilled. Serve the sauce either warm or at room temperature.
  3. Make 12 crêpes (procedure follows) with the poppy-seed crêpe batter. Mound 2 tablespoons of the filling in the center of each crêpe and fold the bottom third of the crêpe up over the filling. Fold in 1 inch of each side and fold down the top third of the crêpe to enclose the filling completely, forming a rectangle. Arrange the crêpe in one layer in a shallow baking dish, brush them with the butter, and bake them in the middle of a preheated 450°F. oven for 10 minutes. Serve the crêpes with the apricot sauce.
  4. To make the poppy seed crêpe batter: In a blender or food processor blend the flour, the sugar, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, the poppy seeds, the zest, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 16 crêpes.
  5. To make the crêpes: Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 279.02 Kcal (1168 kJ)
Calories from fat 38.06 Kcal
% Daily Value*
Total Fat 4.23g 7%
Cholesterol 51.79mg 17%
Sodium 79.02mg 3%
Potassium 811.95mg 17%
Total Carbs 60.48g 20%
Sugars 45.59g 182%
Dietary Fiber 5.01g 20%
Protein 5.08g 10%
Vitamin C 0.7mg 1%
Iron 2.4mg 13%
Calcium 71.7mg 7%
Amount Per 100 g
Calories 246.5 Kcal (1032 kJ)
Calories from fat 33.63 Kcal
% Daily Value*
Total Fat 3.74g 7%
Cholesterol 45.76mg 17%
Sodium 69.81mg 3%
Potassium 717.32mg 17%
Total Carbs 53.43g 20%
Sugars 40.27g 182%
Dietary Fiber 4.43g 20%
Protein 4.49g 10%
Vitamin C 0.6mg 1%
Iron 2.1mg 13%
Calcium 63.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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