Summary

Ingredients

For the dough:

• 200 ml milk
• 100 grams flour
• 20 ml oil
• 1 packet vanilla sugar
• 1 shot mineral water
• 2 egg (s)

For the filling:

• 2 apples, e.g. Braeburn
• 3 peach (s), e.g. flat peaches
• 2 teaspoons coconut flakes
• 2 teaspoons almonds, chopped
• 2 shots liqueur 43
• 1 stalk mint

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Instructions

1. For the filling, the apples and peaches are cut into small pieces and cooked with Liqueur 43 in a saucepan without a lid for 15 minutes. The fruit should be soft, but not a homogeneous pulp. Remove the mixture from the heat, stir in the coconut flakes and almonds and cover with a few mint leaves. The mixture should then soak for about 2 hours so that you can taste the mint later. It will be removed before further use. Of course you can also chop the mint and stir in, then there is no need to let it steep. However, the mint taste is then much clearer.
2. For the crepes, milk, flour, eggs and sugar are mixed together, followed by a dash of mineral water at the end.
3. The dough is spread thinly on a coated pan and turned completely once. The pan should already be hot and thinly coated with oil when the batter comes in. Then the fruit mixture is spread over one half of the crepe and the other half is whipped over it. The fruit mixture is again spread on one half of the remaining half and the last half folded over. Now the crepe should be folded in half with two layers of the filling.