Instructions: CREPE BATTER Melt butter over moderate heat. Continue to heat until butter is a light brown color Add milk and warm slightly. Transfer mixture to a bowl. Beat in remaining ingredients until smooth. Refrigerate for an hour or more. (This will make a more tender crepe.) Batter should be only slightly thicker than heavy cream; add milk to thin if necessary. Cook crepes, stacking with plastic wrap or parchment in between to prevent sticking. Refrigerate until ready to use.

APRICOT FILLING Combine all ingredients in a saucepan. Simmer for about a half hour, or until apricots are soft. Puree mixture in food processor until almost smooth (there should still be some texture left). Cool.

RIESLING SAUCE Combine all ingredients in a saucepan. Bring to a boil, stirring until sugar is dissolved. Brush down sides of saucepan with a brush dipped in cold water to prevent crystallization. Cook, brushing down occasionally, to 240 degree F. on a candy thermometer (Soft ball stage).

Remove from flame and plunge bottom of pot into ice water to stop cooking.

Chill.

To serve, roll 3 tablespoons of filling inside each crepe, allowing two crepes per portion. Line up crepes inside a buttered baking dish. Cover with foil buttered on the inside. Heat in a 350 degree F. oven. Transfer crepes to serving plates. Ladle sauce over and around crepes. Garnish with whipped cream if desired, and lavender sprigs.

Serves 6.

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