Crepes with Vanilla-Poached Apricots and Mascarpone Cream
Ingredients
16 ounces dried apricots (2 cups)
1/2 cup sugar
1/2 cup white wine
2 vanilla beans, split and scraped
1 cup milk, 1/4 cup warmed to 110° F
1 1/2 teaspoons active dry yeast
1 cup all-purpose flour
3 large eggs
4 tablespoons butter, melted
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
Mascarpone Cream
1. Poach the apricots: Combine the apricots, 1/4 cup sugar, white wine, vanilla beans, and 3/4 cup water in a high-sided skillet and heat to a boil over medium heat. Reduce heat to low, cover, and simmer until soft -- 50 to 60 minutes. Uncover and bring to a boil over high heat. Boil for 2 minutes.
2. Make the batter: Stir the warmed milk, yeast, and 1/8 teaspoon sugar together in a medium bowl and let sit until foamy and doubled in size -- 15 to 20 minutes. Sift the flour through a fine-mesh sieve over the eggs in a large bowl and whisk to combine. Stir in the melted butter and add the remaining sugar, salt, vanilla extract, and the milk mixture. Gently whisk in the remaining milk. Scrape down the sides of the bowl. Let sit until doubled -- 3 to 4 hours at room temperature or overnight in the refrigerator.
3. Make the crêpes: Lightly brush a nonstick medium skillet with some butter and heat over medium-high heat. Stir the batter with a whisk and pour 1/4 cup batter into the skillet. Tilt to distribute. Cook until the underside is golden brown -- about 45 seconds. Flip the crêpe and continue to cook for 30 more seconds. Transfer crêpe to a sheet of waxed paper. Repeat with remaining batter; stack crêpes between sheets of waxed paper. Cover with a warm, damp cloth. Fill each of 6 crêpes with 1/3 cup apricots and 1/4 cup mascarpone cream. Fold and serve immediately. To store remaining crêpes, wrap in plastic wrap and freeze for up to 3 weeks.
Mascarpone Cream
1 cup mascarpone cheese (8 ounces)
2 cups heavy cream
1/4 cup sugar
1 teaspoon lemon zest
Place all the ingredients in a medium bowl and whip with an electric mixer set on medium-high speed until soft, fluffy peaks form -- 1 to 2 minutes. Transfer to a clean bowl, cover, and chill for up to 30 minutes.
