Crepes don't have to be dense and heavy desserts filled with hearty and caloric preparations.
In fact, they are fine flour tortillas that can contain practically anything we want: from lacquered duck to versions of traditional desserts.
Who has never imagined a lemon pie crepe?
Or one of pisto from La Mancha?
Well that, if you imagine it, it exists.
It is clear.
In these apricot and kefir crepes we are going to base ourselves on a good recipe for crepe dough, as we would do with some suzette crepes, but also on some guidelines when using the pan or crepe where we will cook them and on an apricot jam of falling on the ass, which contrasts with the acidity of the kefir to get a very little sweet and light dessert.
My original idea for these crepes was to make a cream mixing the kefir with the apricot jam, but when I tried it separately I opted for differentiation, because that way there are bites in which there is more jam and others in which there is more kefir (and that is fun). I like to mix the kefir with a little cream cheese or mascarpone, the first if you like the acidity and the second if you want to reduce it, although you can always add a little sugar (I don't). Both help us to give a little more consistency since the kefir does not spread inside the crepe. I like the marmalade with skin and with pieces, that are noticeable, almost a sautéed apricot; If you leave it confining for a longer time and at a low temperature, you will get an ad hoc jam that you can always season with spices to give it a more cheerful and fun touch.Controlled sugar, by Dior.
This crepe dough serves both to make them sweet and savory but it is important that it rests for hours in the fridge and settles.
Do not despair, afterwards, when doing them.
The first ones always go wrong and then you get the hang of it.
To preserve them, always one on top of the other and covered with a clean, odor-free cloth.
Difficulty
Little
Ingredients
For the crepes
3 medium eggs
140 g of flour
a pinch of salt
A pinch of sugar
1 tablespoon of mild olive oil
240 ml milk
For the apricot jam
1 kg of apricots
450 g of sugar (you can go up to 700, as you like)
A few drops of lemon juice
For the kefir
200g kefir
200 g of cream cheese or mascarpone type
Preparation
Mix all the ingredients of the crepes with the help of a whisk or with an electric mixer in a glass.
When it is a liquid mass and everything is integrated, cover and leave in the fridge for at least one hour.
Ideally, one to three hours.
Meanwhile, make the apricot jam.
Cut the apricots, washed well, remove the pit and finely dice.
Put the fruit in a saucepan together with the drops of lemon juice and sugar and put over medium heat until it starts to bubble.
Lower the heat and cook for a longer time, until we like the consistency.
When ready, cool completely.
Mix the kefir with the cheese very well.
Cook the crepes in a non-stick frying pan or in a crepe maker.
Over medium heat with a little butter spread.
First on one side and then, with care and the help of a long spatula, on the other.
Let cool slightly and fill with the kefir cream and apricot jam.
Roll up and eat.
If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef's Ombudsman by sending an email to defensoracomidista@gmail.com
