Tunnels of Love
Tunnels of Love
Makes 8 Crepes
This recipe was originally created for “Emma Lea’s Magic Teapot”
and was published again in Emma Lea’s TeaZine, February 2009.
1 cup flour
1 teaspoon baking powder
1 pinch salt
2 tablespoons powdered sugar
1 cup milk
1/2 teaspoon vanilla
1 cup of apricot jam
1/2 cup water
To Prepare Batter:
Sift together the flour, baking powder, salt and powdered sugar. Beat the egg and add milk and vanilla. Blend milk and egg mixture into flour.
Let sit, covered, for a minimum of 30 minutes before cooking the crepes. This can be in the refrigerator or at room temperature if it is not too hot.
To Cook Crepes:
Heat small skillet over a moderate flame and add a few drops of vegetable oil to the pan for each crepe. Ladle a small quantity of the thin batter into the pan and shake or tip the pan to have it cover the entire bottom of the pan.
Cook each crepe quickly over moderate heat. Allow it to lightly brown on one side. Lift it gently with a fork or spatula and flip to cook the other side.
Crepes can be cooked prior to filling and set aside. If they are not overcooked, they will remain soft and can be rolled with the filling.
Slice bananas into 1/2 inch round slices. Chop strawberries into small pieces. On top of each open crepe, create a row of banana rounds with spaces for the chopped strawberries.
Prepare Apricot Sauce:
Combine apricot jam and water in a small saucepan. Heat until the jam melts and is completely blended with the water. Simmer 5 minutes, stirring occasionally.
Finishing the Tunnels of Love:
Pour a light covering of the apricot sauce over the top of the crepes. Heat the oven to 450 º F. Warm them in the oven until the apricot sauce begins to simmer. Serve immediately.
Crepes can also be cooked, filled and served immediately in most recipes. This is specifically written so that a child can help assemble the ‘tunnels’ and then the entire pan is baked for a short time to reheat the crepes and the topping.