Summary

Ingredients

• 2 medium egg (s)
• 150 ml milk
• 1 pinch (s) salt
• 100 grams flour
• 1 tablespoon butter, melt
• 400 g apricot (s), fresh or drained from the can
• 100 g preservin suar, 2: 1
• 1 tablespoon lemon juice
• 4 teaspoons oil
• 50 ml chocolate sauce

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Instructions

1. Whisk eggs, milk and a pinch of salt, stir in flour by tablespoon and finally butter. Let the dough soak for 20 minutes.
2. Wash the apricots, cut in half, stone and cut into wedges. Mix with the preserving sugar and lemon juice and let the juice steep for 20 minutes. Put the apricot mixture in a saucepan, slowly bring to the boil while stirring and let simmer for 3 minutes over a medium to high heat.
3. Bake 4 thin crepes one after the other from the batter in a coated pan in 1 teaspoon of oil.
4. Fill with the apricot compote and serve with the chocolate sauce.