#100FootJourney is marching across the globe with its International culture of taste. The taste and craving for food and human nature to connect while we share amazing spirit of our recipes, ways of preparing them, and our personal touch of soul we celebrate while living this life.
The movie that debuted a couple days ago is filled with aromas and eye-catching scenes of ingredients, names, labels and guess-me-flavors of amazing foods.
What truly is uplifting in The 100 Foot Journey is that it’s all in our minds. And it’s up to us to break or build upon our differences.
To celebrate the spirit of Humanity and Good Food, here’s an amazing recipe: one more to add to our delightful kitchen spirit!
Apricot Spiced Crepes
Recipe Courtesy Le Creuset
- Crepe Batter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup milk
- 2 Tbs unsalted butter, melted and cooled
- Vegetable oil for frying
- 1 pound canned apricot halves, drained
- 3 Tbsp creme fraiche or sour cream
- 1/4 tsp apple pie spice (a combination of cinnamon, nutmeg and allspice)
- A little sugar
- Ice cream, creme fraiche or sour cream
- Crepe Batter
- 1. To make the batter, sift the flour and salt into a bowl.
- 2. Make a well in th4e middle; add the eggs and half of the milk. Whisk util smooth.
- Whisk in the remaining milk and cooled butter.
- Leave the batter to stand for 1 to 2 hours before using. If the consistency thickens after standing, add 2 to 3 tablespoons of milk. It should be similar to un-whipped whipping cream.
- FYI: The crepe batter can also be made in a blender or food processor. This does make the batter a little foamy, so leave it for the full standing time until the foam subsides.
- Crepe Filling
- 3. While the crepe batter is standing, make the filling. Put the drained apricots into a blender or food processor with the creme fraiche or sour cream an apple pie spice; blend until smooth.
- Make the Crepes
- 4. To cook the crepes, heat the crepe pan over medium heat, wiping the surface with a little oil. When hot, add about 1/4 cup of the batter using the rateau to spread the batter over the surface.
- 5. Cook until bubbles begin to rise through the surface. Turn the crepe over and cook the other side until it is a light golden brown.
- 6. Slide the crepes out of the pan and stack them on a plate; they should not stick together!
- Cover them with aluminum foil to keep warm.
- 7. When the crepes are cooked, spread about 2 teaspoons of the apricot puree over one half of each and roll up into quarters. Sprinkle with a little sugar and serve warm with ice-cream, creme fraiche, or sour cream.
Here’s The Collection of other Recipes from the #100FootJourney!
Vadouvan Naan Bread with Salted Coconut Butter
Beef Bourguinon a la Hassan Recipe
Pasta Salad with Chickpeas Recipe
French Onion Soup Recipe
Curry Hot Dog Recipe
Raspberry and Blueberry Tarte Recipe
Sparkling Lemonade Recipe
Tandoori Chicken Wings Recipe
Apricot Spiced Crepes Recipe
Coriander Tuna Recipe
BBQ Chicken on Bok Choy Recipe
Ginger Basil Mojito Recipe
Carrot Zing Recipe
Minty Lemon Lassi Recipe
Chicken Tikka Recipe
Green Bean And Potato Curry Recipe
Haricots Verts With Walnuts Recipe
Stuffing Balls Appetizer
Kashmiri Basmati Pilaf Recipe
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— Celebrate Woman (@DiscoverSelf) August 11, 2014