Recipe#8938

Title: Apricot Crepes

From: Bobbie Best tailgate@earthlink.net 
 Newsgroups: rec.food.cooking 
 Subject: Apricot Crepes Recipe... 
 Date: Fri, 29 Nov 1996 12:08:48 -0500 
 Message-ID: <329F18A0.5C2F@earthlink.net> 

Prep: 5 minutes    Cook:  20 minutes   Serves: 10
 Calories per serving:  127
 Crepes offer a memorable dessert at affordable calories and are
 low in cholesterol.
 1 1/2 cups skim milk
 1 medium whole egg, separated
 1 medium egg white
 1 cup flour
 1/4 tsp salt
 Apricot Mousse (to follow)
 1.  Beat milk, whole egg and egg white together.  Add flour and
 salt, beat just until fairly smooth.
 2.  Preheat a 6-inch crepe pan or 7-inch skillet.  Spray lightly
 with nonstick vegetable coating.  For each crepe, add about 
 2 Tablespoons batter, tilting pan to coat bottom.  Cook over medium
 heat until browned, about 45 seconds.  Turn and cook until spotted
 brown on second side, about 15 seconds.  Flip onto serving plate.
 Fill with 1 Tablespoon Apricot Mousse and roll up.  Serve warm
 or at room temperature.  Allow 2 crepes per serving.
 Apricot Mousse
 prep:  10 minutes   Cook:  15 minutes  Serves:  4
 Calories per serving:  147
 Distinctive apricot flavor adds special appeal to a quickly
 prepared dessert non-dieters will appreciate too.
 6 ounces dried apricots
 1 1/2 Tablespoons almond liqueur
 3 medium egg whites, at room temperature
 Optional:  4 teaspoons Light Creme Fraiche
 1.  Place apricots in a small saucepan.  Add enough cold water
 to cover.  Cook over medium heat 15 minutes, or until tender.  
 Let apricots cool in cooking liquid, then transfer both apricots
 and liquid to a blender or food processor and puree until smooth.
 Turn into a large bowl.  Stir in almond liqueur.
 2.  Beat egg whites until stiff but not dry.  Fold about one third
 of egg whites thoroughly into apricot puree, then fold remaining
 egg whites until just blended.
 3.  Divide apricot mousse among 4 individual glass dessert
 dishes.  Top each with 1 teaspoon creme fraiche, if desired.