Stashcook: Meal Planner & Recipe Keeper

Apricot and Vanilla Crêpes Recipe

Apricot and Vanilla Crêpes recipe

Stashcook

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!

Ingredients

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

Method

1
Drain the apricots and save the liquid from the can.
2
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.
3
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.
4
For the filling, whip the whipping cream until soft peaks form. Fold in the ricotta cheese, vanilla extract, and 2 tablespoons of maple syrup.
5
In a separate pan, add a touch of oil and cook the apricot halves until they are warm and start to caramelize.
6
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.
7
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.
8
Crush the ginger snap cookies and sprinkle them over the apricots.
9
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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