Mix 100 ml of milk, cocoa, flour and salt to a smooth dough. Finally, fold in the egg. Let the dough swell for about 15 minutes. Lightly coat a pan (approx. 22 cm Ø) with oil. Spread half of the dough thinly in the pan. Sprinkle with 1 tablespoon of almonds. When the dough starts to set, turn the crêpe and finish baking.
Remove and bake the remaining dough and almonds to a crêpe. Let it cool down. Drain the apricots. Dice 4 apricot halves. Mix quark with 25 g sugar and vanillin sugar. Stir in the diced apricots. Spread both crêpes with half of the cream each and roll them up. Put them in a cool place. Put 250 ml cold milk into a mixing bowl. Add sauce powder while stirring with a whisk and stir vigorously for about 1 minute. Put it in a cold place. Caramelise 75 g sugar in a pan until light. Add the remaining apricots and toss in the caramel. Take out and let cool down.
Put 250 ml cold milk into a mixing bowl. Add sauce powder while stirring with a whisk and stir vigorously for about 1 minute. Put it in a cold place. Caramelise 75 g sugar in a pan until light. Add the remaining apricots and toss in the caramel. Take out and let cool down. Chop the chocolate and melt in a warm water bath. Pour into a small disposable piping bag. Spray pattern onto 4 plate edges. Stir the sauce once more. Spread some sauce on the plates. Cut the crêpes into pieces and arrange them with the apricots on the sauce. Garnish with melissa. Add the rest of the sauce
Pour into a small disposable piping bag. Spray pattern onto 4 plate edges. Stir the sauce once more. Spread some sauce on the plates. Cut the crêpes into pieces and arrange them with the apricots on the sauce. Garnish with melissa. Add the rest of the sauce
30 minutes waiting time