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Apricot Pillows
Nb persons: 0
Yield:
Preparation time:
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Source: Elizabeth Gray
| Crepes: | |
| 3/4 c. | flour |
| 1/2 tsp. | salt |
| 1 tsp. | baking powder |
| 2 Tb. | powdered sugar |
| 2 | eggs, beaten |
| 2/3 c. | milk |
| 1/3 c. | water |
| 1/2 tsp. | vanilla |
| Filling: | |
| 1 (8 oz.) pkg. | cream cheese |
| 1/4 c. | butter, softened |
| 1/4 c. | sugar |
| 1 1/2 tsp. | vanilla extract |
| 1 tsp. | grated lemon peel |
| 6 Tb. | slivered almonds |
| butter | |
| Apricot Sauce: | |
| 2/3 c. | apricot jam |
| 1/3 c. | orange juice |
| 2 Tb. | butter |
| 1 Tb. | lemon juice |
| 1 1/2 tsp. | grated lemon peel |
Mix flour, salt, baking powder and powdered sugar; add eggs, and then add milk, water and vanilla. Cook crepes on greased pan until golden on each side.
Combine filling ingredients and spread on each crepe (8), fold envelope style and place in buttered dish and dot with butter.
Combine sauce ingredients in a saucepan. Heat until smooth and pour over crepes. Bake at 350 degrees until bubbly, about 10 minutes. Sprinkle with slivered almonds.
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