Crêpes with macaroon filling
easy
75 mins
75 mins
Ingredients
- 2 Eggs (size M)
- 1/4 l Milk
- 100 g Flour
- 1 pinch Salt
- 100 g Raisins
- 2-3 TABLESPOONS Rum
- 160 g Icing sugar
- 1 can(s) (425 ml) Apricots
- 60 g Butter or margarine
- 2 Protein
- 160 g ground hazelnuts
- 7-10 Tbsp Grease
- 7-10 Tbsp Lemon balm
Directions
- 1
Mix eggs, milk, flour and salt to a smooth dough. Leave to swell for about 30 minutes. In the meantime, mix raisins with rum and let it soak through. Sieve the icing sugar. Drain the apricots on a sieve and collect the juice.
- 2
Halve 4 apricot halves and cut into fans. Puree the remaining apricots together with 4-5 tablespoons of juice. Heat about 40 g fat in portions in a pan and bake 5 crépes one after the other.
- 3
For the filling, beat the egg whites until stiff, stir in icing sugar and hazelnuts and spread on the crépes. Sprinkle with rum raisins and roll up. Place in a greased, ovenproof dish. Melt the remaining fat (10-20 g) and spread it on the pancakes.
- 4
Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for 20-25 minutes. Lift the rolls out of the tin and cut them diagonally into 3-4 cm long pieces. Arrange on plates with the apricot sauce.
- 5
Garnish with apricot fans and lemon balm.
More Delicious Recipes
