Pancakes with dried apricots and orange syrup

Name: Pancakes with dried apricots and orange syrup
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 225 ml Milk; 7-10 Tbsp Salt; 1 TABLESPOON + 50 g sugar; 125 g Flour; 2 Eggs (size M); 150 g dried apricots; 2 Organic oranges; 2 TABLESPOONS Orange liqueur; 2 TABLESPOONS Butter; 150 g Fresh cream

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

225 ml Milk
7-10 Tbsp Salt
1 TABLESPOON + 50 g sugar
125 g Flour
2 Eggs (size 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. Leave to swell for about 10 minutes.
2
Meanwhile dice the apricots. Wash oranges hot, grate dry, peel in thin strips with a pestle ripper. Halve fruits and squeeze juice.
3
Bring 50 g sugar and 1 tablespoon water to the boil while stirring. Simmer until the syrup turns a golden colour. Deglaze with orange juice (approx. 160 ml), bring to the boil again and simmer until the caramel is liquid again.
4
Add the apricots and orange zests and simmer for another 2 minutes. Stir in orange liqueur.
5
Heat the pan (approx. 24 cm Ø), spread with butter and fry approx. 1/8 of the dough in it while turning it into a pancake. Repeat the process with the rest of the dough.
6
Spread the syrup, except for 4 tablespoons, on the pancakes. Roll up the pancakes and serve with the remaining syrup and crème fraîche.