Mix eggs, milk, flour and salt to a smooth dough. Leave to swell for about 30 minutes. In the meantime, mix raisins with rum and let it soak through. Sieve the icing sugar. Drain the apricots on a sieve and collect the juice.
Halve 4 apricot halves and cut into fans. Puree the remaining apricots together with 4-5 tablespoons of juice. Heat about 40 g fat in portions in a pan and bake 5 crépes one after the other.
For the filling, beat the egg whites until stiff, stir in icing sugar and hazelnuts and spread on the crépes. Sprinkle with rum raisins and roll up. Place in a greased, ovenproof dish. Melt the remaining fat (10-20 g) and spread it on the pancakes.
Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for 20-25 minutes. Lift the rolls out of the tin and cut them diagonally into 3-4 cm long pieces. Arrange on plates with the apricot sauce.
Garnish with apricot fans and lemon balm.