Apricot Crepes with Marmalade Sauce
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INGREDIENTS 2 pounds fresh or canned apricots
Grated lemon peel from 1 lemon
Juice of 1/2 lemonNOTE - If fresh apricots are used, poach the fruit for 8 minutes in a simple syrup made by combining 1 cup water with 1 cup sugar.
Drain the apricots and cut into smaller pieces. A pinch of cloves and cinnamon may be added to the apricots if you like. Sprinkle apricots with lemon juice and grated lemon peel.
Spread out the crepes and fill each with 2 tablespoons apricots. Lay the crepes in a buttered ovenproof dish. Dot the surface with butter.
Bake in a preheated 400 degree oven for 15 minutes.
Sprinkle the crepes heavily with confectioners' sugar when they are removed from the oven. Serve with Marmalade Sauce or whipped cream.