Poppy-Seed Cheese Crepes with Apricot Sauce

ingredients

• 2 1 pound containers of plain yogurt
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla
• 3/4 cup (about 1 cup) dried apricots
• 1/4 cup firmly packed light brown sugar
• melted butter for brushing the crê,pes
  1/3 cup whipped butter
  1/4 cup hydrogenated fat
  1/4 cup margarine
  3 tablespoons olive oil
• poppy-seed crê,pe batter:
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 cup milk
• 3 large eggs
• 2 tablespoons unsalted butter, melted and cooled
  2 2/3 tablespoons whipped butter
  2 tablespoons hydrogenated fat
  2 tablespoons margarine
  4 1/2 teaspoons olive oil
• 1 tablespoon poppy seeds
• 2 teaspoons freshly grated lemon zest
• 1/4 teaspoon salt
• crê,pe:
• melted unsalted butter for brushing the pan
  1/3 teaspoon whipped butter
  1/4 teaspoon hydrogenated fat
  1/4 teaspoon margarine
  1 dash olive oil
• crê,pe batter

directions

In a large cheesecloth-lined sieve set over a bowl let the yogurt drain, covered and chilled, for 8 hours. Transfer the yogurt to a bowl, add the confectioners' sugar and the vanilla, and whisk the mixture until it is smooth.

In a small heavy saucepan combine the apricots, the brown sugar, and 2 1/2 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 20 minutes. In a food processor or blender puree the mixture and force it through a sieve into a bowl. The sauce may be made 3 days in advance and kept covered and chilled. Serve the sauce either warm or at room temperature.

Make 12 crê,pes (procedure follows) with the poppy-seed crê,pe batter. Mound 2 tablespoons of the filling in the center of each crê,pe and fold the bottom third of the crê,pe up over the filling. Fold in 1 inch of each side and fold down the top third of the crê,pe to enclose the filling completely, forming a rectangle. Arrange the crê,pe in 1 layer in a shallow baking dish, brush them with the butter, and bake them in the middle of a preheated 450 degrees. oven for 10 minutes. Serve the crê,pes with the apricot sauce.

To make the poppy seed crê,pe batter:

In a blender or food processor blend the flour, the sugar, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, the poppy seeds, the zest, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 16 crê,pes.

To make the crê,pes:

Heat a crê,pe pan or non-stick skillet measuring 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crê,pe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crê,pe, cook the other side lightly, and transfer the crê,pe to a plate. Make crê,pe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crê,pes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.