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Apricot and Vanilla Crêpes Recipe

Apricot and Vanilla Crêpes recipe


This is a yummy breakfast dish. It's a thin pancake filled with sweet cream and fruit. We use apricots, vanilla, and crunchy cookies. You cook it in a pan and fold it up!


100 g All-Purpose Flour
250 ml Whole Milk
2 Large Eggs
250 ml Whipping Cream
200 g Ricotta Cheese
1 Tsp Vanilla Extract
4 Tbsp Maple Syrup
400 g Tinned Apricot Halves (Drained)
25 g Granulated Sugar
25 g Unsalted Butter
8 Ginger Snap Cookies
1 Tbsp Sunflower Oil


Drain the apricots and save the liquid from the can.
In a saucepan, heat the saved apricot liquid with granulated sugar and butter. Simmer until it reduces by half to create a thick apricot syrup.
Preheat a non-stick frying pan over medium heat and brush with a little sunflower oil. Pour in about 60 ml of crêpe batter and tilt the pan to spread the batter thinly. Cook for about 1 minute on each side until lightly golden.
For the filling, whip the whipping cream until soft peaks form. Fold in the ricotta cheese, vanilla extract, and 2 tablespoons of maple syrup.
In a separate pan, add a touch of oil and cook the apricot halves until they are warm and start to caramelize.
To make the crêpe batter, mix the all-purpose flour, whole milk, eggs, and 1 tablespoon of sunflower oil in a blender until smooth. Let the batter rest for 30 minutes.
To assemble the crêpes, spread a layer of the vanilla cream on one half of each crêpe. Add a few caramelized apricot halves on top of the cream.
Crush the ginger snap cookies and sprinkle them over the apricots.
Fold the crêpe in half over the filling, then fold again to form a triangle. Drizzle with the apricot syrup and a drizzle of the remaining maple syrup before serving.

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