Cooking Wiser with Terri Geiser

Instructions:

Combine cream cheese, sugar and vanilla. Whisk the mixture until smooth

In a heavy saucepan combine the apricots, brown sugar and 2 cups water. Bring the liquid to a boil and simmer for 20 minutes. In a blender or food processor puree the mixture unitl smooth. The sauce may be made 3 days in advance and kept covered and chilled. Serve the sauce either warm or at room temperature
Mound 2 Tablespoons cheese filling in the center of each crepe and fold the bottom third of the crepe over the filling. Fold in 1 inch of each side and fold down the top third of the crepe to enclose the filling completely, forming a rectangle. Arrange the crepe in one layer in a shallow baking dish, brush them with the butter and bake them in the middle of a preheated 450 degree oven for 10 minutes. Sever the crepes with the apricot sauce.

Poppy Seed Crepe recipe:
4 eggs
1 cup flour
2 tablespoon sugar
1 cup milk
¼ cup water
1/2 tesapoon poppy seeds
Butter

In a medium bowl, beat the eggs. Gradually add the flour and sugar alternately with milk and water beating with electric mixer or whisk until smooth. Beat in oil. Add the poppy seeds. Refrigerate batter at least 1 hour. Remove from refrigerator. Melt enough butter to slightly coat bottom of crepe pan. Add enough batter to cover the pan and cook until slightly golden, flip and cook until golden on the other side. Makes about 20 crepes.

Terri's tips:
If you use a good non-stick skillet you shouldn't need much butter.