- 1 1/2 cup skim milk
- 1 medium whole egg, separated
- 1 medium egg white
- 1 cup flour
- 1/4 tsp salt
Serves: 10. Beat milk, whole egg and egg white together. Add flour and salt, beat just until fairly smooth. 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 Serves: 4 6 ounces dried apricots 1 1/2 Tablespoons almond liqueur 3 medium egg whites, at room temperature 4 teaspoons light creme fraiche, optional 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. 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. Divide apricot mousse among 4 individual glass dessert dishes. Top each with 1 teaspoon creme fraiche, if desired.
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