Crepes With Ricotta and Apricot Compote Recipe
Total time: 1 hour 20 minutes
Make the crepes: In a blender, combine flour, milk, cream, eggs, sugar and salt and blend until smooth. Cover and refrigerate 30 minutes.
Meanwhile, make the compote: In a large skillet, combine apricots and 5 cups water. Bring to a boil. Reduce heat to medium and simmer until apricots soften, about 5 minutes. Add honey, rosewater (if using), cinnamon, orange zest and nutmeg. Scrape seeds from vanilla bean into mixture and add bean as well. Simmer until liquid is reduced by half and fruit is just softened but not mushy, about 20 minutes.
Preheat oven to 350°. Line a baking sheet with parchment paper. Heat a crepe pan or an 8" nonstick skillet over medium-low heat. Dab some butter on a paper towel and grease pan. Pour 3 Tbsp. batter in center of pan and swirl to coat bottom evenly. Cook until edges of crepe are light brown, about 1½ minutes. Using a silicone spatula, gently loosen edges of crepe and carefully turn it over. Continue cooking until bottom begins to brown in spots, about 1 minute more. Transfer crepe to a plate. Repeat with remaining batter, wiping pan with butter as needed, until you have 12 crepes.
Make the filling: In a large bowl, whisk together ricotta, egg and sugar. Working with 1 crepe at a time, spread about 2½ Tbsp. ricotta filling over a crepe, leaving a border around the edge. Fold it in half, then in half again. Arrange filled crepes on prepared baking sheet and bake until puffed and filling is hot, about 6 minutes.
Place 2 crepes on each of 6 plates. Spoon the warm compote and its syrup on top and serve. (The compote can be made up to 1 week ahead and stored in an airtight container in the refrigerator. The crepes can be made up to 1 day ahead, covered and refrigerated. Rewarm compote over medium-low heat before serving.)