1 1/2 cup low fat milk
3/4 cup whole wheat flour
3 eggs
2 tbsp butter or margarine
1/4 tsp cinnamon
1 oil
1 1/2 cup orange juice
2 tbsp cornstarch
1/2 cup seedless raisins
1/2 cup chopped walnuts
1 can (16 oz) apricot halves,
1 drained
1 vanilla yogurt
Directions
Combine milk,flour,eggs,butter and cinnamon in a blender or food
processor.Process until smooth.Cover and refrigerate at least one
hour or until mixture is consistency of heavy cream. Lightly brush
bottom and sides of a 7" skillet with oil.Heat skillet,briefly,over
medium low heat.Pour in a scant 1/4 cup batter.Tip skillet to coat
the bottom with batter.Cook crepe until top is set and the underside
is lightly browned,about 2 to 3 minutes.Turn crepe with a metal
spatula and cook other side about 1 minute.Slip crepe onto wax paper
and repeat with remaining batter,stacking each crepe between wax
paper.Set aside. Combine orange juice and cornstarch in a medium
saucepan.Heat to boiling.Boil mixture 1 minute,stirring
constantly,until it is thick and clear.Stir in raisins and
walnuts.Remove from heat and stir in apricots.Spoon small amount of
hot filling down center of each crepe.Fold crepe over filling.Garnish
with a dollop of vanilla yogurt.Makes 12.
Servings: 12 servings
Apricot Whole Wheat Crepes Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Fruit
The History of Recipes
It is possible to trace the history of meal recipes way back into ancient history, at least as far as pharonic Egypt, and potentially, even further back. In practice though, sadly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Progressing into Roman times around 25BC a roman called Apicius wrote some scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, entrees and desserts, something we still use today. Aspicius informs us how the ancient Romans made use of many aromatic flavors, including some that we all recognise such as bay, fennel and asafoetida. For the centuries that followed, the powerful and wealthy houses competed to serve the most exotic banquets, and as a result the best cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. The introduction of the TV gave us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Apricot Whole Wheat Crepes recipe.
