Crepes with Apple, Walnuts, and Apricots with Rum-scented Whipped Cream

Crepes
1/2 cup whole milk
1/2 cup flat beer (I used Hoegaarden white Belgian beer)
2 large eggs
1 tbsp sugar
1/2 tsp salt
1 1/4 cups sifted flour
1/4 cup melted unsalted butter
Canola oil for the crepe pan

Filling
3/4 cup dried apricots, diced into 1/4 -inch pieces
3 tbsp currants
6 tbsp unsalted butter
2 cups diced apples, peeled, cored, and cut into 1/2 –inch cubes (such as Granny Smith)
3 tbsp light brown sugar
1/8 tsp or more powdered cinnamon
1/ 2 cup walnuts, toasted and chopped (see cooking tip)

Rum Scented Whipped Cream
1 cup heavy or whipping cream
2 tsp confectioner’s sugar plus extra for sprinkling over the crepes
2 tbsp dark rum (such as Myers’s)

1. For crepes, place milk, beer, eggs, sugar, salt, flour, and melted butter in that order in a food processor. Process until blended and smooth 40 to 50 seconds, stopping the machine to scrape down sides of the bowl if necessary. Strain batter through a fine sieve into a mixing bowl Cover and refrigerate 2 hours or overnight.

2. Wipe a 7- to 8-inch French crepe pan (or a nonstick skillet of the same size) with a folded paper towel moistened with canola oil. Set pan over medium high heat and when hot, but not smoking, ladle 1/4 cup batter into it..

3. Immediately remove pan from the heat and swirl the batter in it until a round thin pancake is formed. Place pan back over heat; cook 40 to 60 seconds or until batter is no longer shiny and crepe is set. Underside should be lightly browned. Slide a long, narrow metal spatula under the crepe, then lift the crepe, and turn it to the other side. Cook second side until just golden, 40 to 60 seconds. Stack crepes on a dinner plate and cover each with waxed or parchment paper. Repeat, oiling pan each time, until all batter is used. You should get 10 crepes. (Crepes can be made 2 days ahead; cover with plastic wrap, place in a plastic bag, and refrigerate. Bring to room temperature before using.)

4. For filling, place apricots in one bowl and currants in another. Cover each with hot water; let stand until fruit is plumped, 8 to 10 minutes. Drain, pat dry, and set aside.

5. In a large, heavy skillet over medium heat, melt butter. When hot add diced apple, and stir until apple pieces are just tender, 4 to 5 minutes. Sprinkle with brown sugar and cinnamon, tossing and stirring until sugar has dissolved, a minute or less. Add apricots, currants, and walnuts, and stir until mixture is heated through and diced apple is tender but not mushy, 4 to 5 minutes.

5. Divide filling evenly among crepes, spreading 2 to 3 tablespoons down the center of each. Roll into cylinders and place in a baking dish. (Crepes can be assembled 2 hours ahead. Cover and refrigerate; bring to room temperature 30 minutes before baking.).

6. Arrange a rack in the middle of the oven and preheat oven to 350 degrees F. Bake crepes uncovered until heated through, 6 to 8 minutes.

7.With an electric mixer on medium high speed, whip cream until just firm. Add confectioner’s sugar and then rum and beat a few seconds to combine. Transfer to a serving bowl. Serve crepes sprinkled with confectioner’s sugar alongside the bowl of cream. Makes 10 crepes.

Cooking Tip: To toast walnuts, spread on a rimmed baking sheet and place in a preheated 350° F oven until lightly browned, 6 to 8 minutes. Watch carefully so nuts do not burn. Remove and cool.

Copyright Betty Rosbottom 2018