Fine apricot crêpes

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 125 g flour, 1 egg
  • 150 ml Milk
  • 2 TABLESPOONS Walnut kernels
  • 1 can(s) (850 ml) Apricots
  • 2 TABLESPOONS Lemon juice
  • 2 coated Tsp Cornstarch
  • 2 TABLESPOONS Apricot liqueur
  • 5 TABLESPOONS Sparkling mineral water
  • 2-3 TEASPOONS clarified butter
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Mint

Directions

  1. 1

    Mix flour, egg and milk until smooth and let it swell for about 20 minutes. Coarsely chop the walnuts

  2. 2

    Drain the apricots and collect the juice. Halve the apricot halves. Boil up the apricot and lemon juice. Mix starch and 1 tbsp. water until smooth, stir into the juice and simmer for about 2 minutes. Stir in liqueur and apricots

  3. 3

    Stir mineral water into the dough. Heat the clarified butter in portions in a coated pan (approx. 20 cm Ø). Make 4 pancakes from the dough, one after the other, and bake them on both sides until golden brown. Keep warm

  4. 4

    Arrange pancakes with apricots and walnuts. Dust with icing sugar. Decorate with mint

Nutrition Facts

KCAL
370 kcal
CARBS
61 g
FATS
9 g
PROTEINS
8 g

Categories & Tags

DessertDiet