Crêpes with apricot-orange sauce

Name: Crêpes with apricot-orange sauce
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 225 ml Milk; 7-10 Tbsp Salt; 1 TABLESPOON Sugar; 50 g Sugar; 125 g Flour; 2 Eggs (Gr. M); 150 g dried apricots; 2 Organic oranges; 2 TABLESPOONS Orange liqueur; 2 TABLESPOONS Butter; 150 g Fresh cream

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

For the sweet and sour sauce, add caramel and deglaze with orange juice. Dried apricots provide intensive fruitiness

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

225 ml Milk
7-10 Tbsp Salt
1 TABLESPOON Sugar
50 g Sugar
125 g Flour
2 Eggs (Gr. M)
150 g dried apricots
2 Organic oranges
2 TABLESPOONS Orange liqueur
2 TABLESPOONS Butter
150 g Fresh cream

Directions

1
Mix milk, 1 pinch of salt, 1 tablespoon of sugar and flour. Stir in eggs. Let the dough swell for about 10 minutes.
2
Dice the apricots. Wash oranges hot, grate dry, peel in thin strips with a zest ripper. Cut oranges in half and squeeze them.
3
Bring 50 g sugar and 1 tablespoon water to the boil while stirring. Cook until the syrup turns a golden colour. Deglaze with orange juice, bring to the boil and simmer until the syrup is liquid again. Add the apricots and orange zests and simmer for another 2 minutes. Stir in liqueur.
4
Heat a coated pan (approx. 24 cm Ø) and spread with butter. Fry approx. 1⁄8 of the dough in it until it forms a thin pancake. Repeat the process with the rest of the dough.
5
Syrup, up to 4 tablespoons, spread on the crepes. Roll up the crêpes and serve with the remaining syrup and crème fraiche.