Servings: 8-10 crépes
3/4 cup whipping cream, divided
4 ounces white chocolate, chopped
8 ounces Wisconsin mascarpone cheese
1 tablespoon fresh lime juice
3/4 cup apricot jam
Sauce and Crépes:
1/2 tablespoon butter
1 13.4-ounce (about 1 1/2 cups) can or bottle dulce de leche (cajeta) caramel sauce
1 cup milk
12 purchased or homemade crépes
1/2 cup pecans, chopped
Filling: Heat 1/2 cup whipping cream just to boiling point. Remove from heat and add chocolate; let stand 3 minutes. Stir until smooth; set aside. Whisk together remaining whipping cream and Mascarpone. Stir in chocolate mixture, lime juice and jam. Refrigerate until thickened.
Sauce: Preheat oven 350°F. Whisk together sauce ingredients in pan. Bring to boil, reduce heat and simmer until slightly thickened. Set aside.
Assemble crépes: Spread 1/3 cup of filling almost to edges of each crépe. Fold like a blintz. Place in shallow dish and cover with sauce. Sprinkle nuts over. Bake 20 minutes.