Gluten Free Apricot Crepes

JUST IN TIME FOR SHROVE TUESDAY

Apricot crepes 

This dessert turned out really well.  Like most of my posts it was inspired from another source and I adapted it for both my dietary needs and taste buds. So now it has got my copyright stamp on it.  I got a wow and a thumbs up from Julian so I knew I was on to something spectacular.  Note that I say "they are crepes" which are thin and lacy not those holy cow big suckers that most of us know as pancakes.

The recipe serves four but you can quadruple the quantities if you like and scarf back as many as you want.  It was difficult to stop at just one.

Basic gluten free crepe mix.

1 cup milk
1 rice flour
1 egg
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon oil

Whisk all the above ingredients up together and let it sit at room temperature for a while before cooking the crepes.  For which I used a well seasoned cast iron frying pan.  You will need an additional teaspoon of oil in the pan for each crepe.  Get the pan good and hot but not so hot that it is smoking.  This recipe will yield roughly 4 crepes.  You can of course by a package mix or some ready made crepes.

For the filling you will need:

2 cans of apricot halves in light syrup
1/2 cup light cream cheese
zest of half a lemon
2 tablespoons of Grand Marnier (or a liquor of your choice)
2 tablespoon sugar

You will also need small quantities of:

Chocolate ganache This is made by slowly melting about 70% chocolate to 30% cream in a double boiler.  Blend well together and it's ready to go.  You can make it a bit thinner if you wish by adding a little more cream.  It depends on your tastes.
Apricot sauce   This is so simple.  All I did was drain half of the juice out of the can then blended the rest to make a nice sauce.

Spread each crepe with about a tablespoon of your chocolate ganache  (you could also use commercial chocolate sauce or Nutella.
Blend the cream cheese with the sugar, lemon zest, Grand Marnier and spread over the crepes.
Next thinly slice apricot halves and divide between the crepes.
Sprinkle a little additional booze over the crepes before rolling them up.
Heat them through in the stove or microwave them.
Decorate your plate with a little extra chocolate and apricot sauces.

Fabulous flavours, rich, tart and sweet all at the same time.