Chocolate curd crêpes on apricot sauce

Name: Chocolate curd crêpes on apricot sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs (Gr. M); 1/4 l Milk; 80 g Flour; 1/2 package Pudding powder; 7-10 Tbsp "Chocolate flavor."; 1 can(s) (425 ml) Apricots; 2-3 TABLESPOONS Apricot or amaretto liqueur; 400 g Curd (20 % fat in dry matter); 2 TABLESPOONS Sugar; 1 package Vanillin sugar; 1-2 TEASPOONS flaked almonds; 1-2 TEASPOONS Butter; 1 TEASPOON Icing sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs (Gr. M)
1/4 l Milk
80 g Flour
1/2 package Pudding powder
7-10 Tbsp "Chocolate flavor."
1 can(s) (425 ml) Apricots
2-3 TABLESPOONS Apricot or amaretto liqueur
400 g Curd (20 % fat in dry matter)
2 TABLESPOONS Sugar
1 package Vanillin sugar
1-2 TEASPOONS flaked almonds
1-2 TEASPOONS Butter
1 TEASPOON Icing sugar

Directions

1
Stir eggs, milk, flour and pudding powder until smooth. Leave to swell for at least 20 minutes. Drain the apricots and collect the juice. Puree half the apricots, 2 tbsp. juice and possibly liqueur. Chop the rest of the fruit finely
2
Stir the quark, sugar and vanillin sugar until smooth. Stir in fruit pieces. Roast almonds without adding fat until golden brown. Take out, let cool down
3
Heat the butter in portions in a pan (approx. 20 cm Ø) and bake 4 crêpes from the dough one after the other. Keep warm
4
Divide the sauce between 4 plates. Fill crêpes with quark, cut in half and arrange on top. Sprinkle with almonds and icing sugar
5
Faster version
6
This saves you time: bake two large thin pancakes instead of four small ones. Cut the rolls into thick slices for serving