[New Recipe]
makes 8 servings
Crepes:
4
eggs
1 cup milk
1/2 t salt
1 cup flour
Filling:
1/3
cup butter or margarine
1 small onion chopped
1 cup chopped celery
1/3 cup flour
2 cups half and half
1/3 cup liquid brown sugar
3 cups finely chopped, cooked, smoked ham
1 can (17 oz) apricot halves, drained, sliced
salt to taste
Topping:
1/4
cup butter
1/4 cup liquid brown sugar
1 t grated orange rind
For crepes, beat eggs, milk and salt in bowl until smooth. Beat in flour until batter is the consistency of heavy cream. Spoon about 2 tablespoons of batter into preheated, lightly greased 8 inch frying pan, rotating pan quickly until batter thinly and evenly coats the bottom of the pan. Brown on one side. Turn and brown the other side. Turn crepe out onto a piece of foil. Stack. Cover until ready to use.
For filling, heat butter in a sauce pan. Add onions and celery and cook 5 minutes. Stir in flour. Gradually blend in half and half and liquid brown sugar. Stir over low heat until sauce bubbles and thickens. Stir in ham and apricots. Season to taste with salt. Spoon about 1/3 cup filling into center of each crepe; roll up. Put rolled crepes side by side in shallow, greased baking dish.
For topping, blend butter, brown sugar and orange rind in small sauce pan. Cook on low heat until well blended. Drizzle over crepes. Bake at 400 degrees 15 to 20 minutes or until piping hot.