Apricot-Spiced Crepes 6.000

Linda Davidson/The Washington Post

Aug 13, 2014

With crème fraîche or sour cream in the mix, these are fruity but not cloying. If you've found fresh apricots that are ripe and sweet, feel free to use a full pound of them and omit the canned apricots.

The butter will incorporate into the batter more readily when the milk and eggs are not ice-cold.

It's preferable to cook the crepes in a designated crepe pan, but a 10-inch nonstick saute pan will work, too.

Make Ahead: The crepe batter needs to rest at room temperature for 1 to 2 hours. The crepes can be cooked a few hours in advance, stacked between pieces of wax paper and held at room temperature.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes six to eight 8-to-10-inch crepes

  • For the crepes
  • 1 cup flour
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk, plus more as needed
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • Vegetable oil, for frying
  • Granulated sugar, for serving
  • Crème fraîche or sour cream, for serving (optional)
  • For the filling
  • 8 ounces fresh apricots, pitted and cut into thin slices
  • 8 ounces drained canned apricot halves (see headnote)
  • 3 tablespoons crème fraîche or sour cream
  • 1/4 teaspoon apple pie spice (may substitute a combination of ground allspice, cinnamon and freshly grated nutmeg)


For the crepes: Sift the flour and salt together into a mixing bowl. Make a well at the center; add the eggs and 1/2 cup of the milk. Whisk until smooth, then whisk in the remaining 1/2 cup of milk and the cooled butter. Cover loosely and let stand at room temperature for 1 to 2 hours; the consistency should be like that of heavy cream. If it’s too thick, stir in 2 to 3 tablespoons of milk.

Meanwhile, make the filling: Combine the fresh and canned apricots, the crème fraiche or sour cream and the apple pie spice blend in a blender or food processor; puree until smooth. Transfer to a liquid measuring cup (with a pour spout); refrigerate until ready to use. The yield is a scant 2 cups.

Heat the crepe pan or skillet over medium heat. Brush or wipe the inside surface with a small amount of the oil. The pan is ready when water flicked onto the cooking surface sizzles and evaporates in seconds. Pour in about 1/4 cup of the batter and immediately tilt the pan to spread the batter evenly over the bottom. Cook for about 90 seconds or until the top appears dry and the bottom is lightly browned. Flip the crepe over and cook for 30 seconds or until lightly browned. Transfer to a plate.

If the first crepe seems too thick, stir 1 or 2 tablespoons of milk into the remaining batter to achieve the desired consistency.

Repeat the crepe-making with the remaining batter.

To serve, spread 2 to 3 tablespoons of the apricot puree over half of each crepe, then fold the crepe into quarters. Arrange on plates; sprinkle lightly with sugar and add a dollop of crème fraîche or sour cream, if desired. Spoon any remaining puree over each portion.

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Recipe Source

Adapted from a recipe developed by Le Creuset in honor of the film "The Hundred-Foot Journey."

Tested by Jane Touzalin.

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