Crêpes with macaroon filling

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 2 Eggs (size M)
  • 1/4 l Milk
  • 100 g Flour
  • 1 pinch Salt
  • 100 g Raisins
  • 2-3 TABLESPOONS Rum
  • 160 g Icing sugar
  • 1 can(s) (425 ml) Apricots
  • 60 g Butter or margarine
  • 2 Protein
  • 160 g ground hazelnuts
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Lemon balm

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Garnish with apricot fans and lemon balm.

Categories & Tags

DessertMain dishexoticEgg