Rachael Ray Every Day

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the batter, cornmeal and half-and-half. In another large bowl, beat the cream cheese, confectioners sugar and lemon peel until fluffy. Beat in the lemon juice.

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  • Using an electric mixer, beat the heavy cream until soft peaks form. Fold into the cream cheese mixture and refrigerate.

  • Preheat a nonstick skillet over medium-high heat. Grease the pan with some butter. Add 2 tablespoons of the cornmeal batter and, tilting and rotating the pan, form a thin crepe. Cook until golden, 1 minute; flip and cook for about 15 seconds. Repeat with the remaining cornmeal batter and butter.

  • In a heavy saucepan, bring the granulated sugar and 1/2 cup water to a boil over medium-high heat. Cook, undisturbed, until golden, about 10 minutes. Stir in the apricots and 1/4 cup water.

  • Meanwhile, working in batches, arrange the crepes on a work surface and spread some of the cream cheese mixture on each one. Fold the crepes in half, then fold in half again to form a fan. Top with the apricot-caramel sauce and dust with confectioners sugar.

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