Apricot Lavender Crepes With Riesling

Directions

1. CREPE BATTER Heat butter over moderate heat. Continue to heat till butter is a light brown color Add in lowfat milk and hot slightly. Transfer mix to a bowl. Beat in remaining ingredients till smooth. Chill for an hour or possibly more. (This will make a more tender crepe.) Batter should be only slightly thicker than heavy cream; add in lowfat milk to thin if necessary. Cook crepes, stacking with plastic wrap or possibly parchment in between to prevent sticking. Chill till ready to use.
2. APRICOT FILLING Combine all ingredients in a saucepan. Simmer for about a half hour, or possibly till apricots are soft. Puree mix in food processor till almost smooth (there should still be some texture left). Cold.
3. RIESLING SAUCE Combine all ingredients in a saucepan. Bring to a boil, stirring till sugar is dissolved. Brush down sides of saucepan with a brush dipped in cool water to prevent crystallization. Cook, brushing down occasionally, to 240 degree F. on a candy thermometer (Soft ball stage).
4. Remove from flame and plunge bottom of pot into ice water to stop cooking.
5. Chill.
6. To serve, roll 3 Tbsp. of filling inside each crepe, allowing two crepes per portion. Line up crepes inside a buttered baking dish. Cover with foil buttered on the inside. Heat in a 350 degree F. oven. Transfer crepes to serving plates. Ladle sauce over and around crepes. Garnish with whipped cream if you like, and lavender sprigs.
7. Serves 6.