Apricot and Almond Crepes With Creme Anglaise

Ingredients

FOR THE CREPES

• 125 g plain flour
• 3 tablespoons brown sugar
• 2 eggs
• 1 1/4 cups milk
• 3 teaspoons butter, melted
• 1 teaspoon vanilla extract

FOR THE FILLING

• 2 (450 g) cans apricot halves

• 1/4 cup sultana
• 1 tablespoon Galliano or apricot brandy
• 70 g almonds, slivered
• 2 teaspoons butter

FOR THE CREME ANGLAISE

• 250 ml milk
• 2 egg yolks
• 30 g caster sugar (superfine)
• vanilla extract

Directions

1. 1

   Combine the CREPE ingredients and allow the batter to stand for at least 1 hour.

2. 2

   Using a crepe pan, make the crepes in the usual way.

3. 3

   This recipe makes 10-12 crepes.

4. 4

   Roast the slivered almonds in the butter until golden brown.

5. 5

   Drain the apricots and cut into large pieces.

6. 6

   Place in a bowl and combine with the sultanas, Galliano (or Apricot Brandy) and roasted almonds.

7. 7

   Reserve 1-2 tablespoons of roasted almonds to use as garnish.

8. 8

   Lie the crepes out flat and divide the filling evenly among them.

9. 9

   Spread the apricot filling along one edge of each crepe.

10. 10

    Roll each crepe up and place firmly side by side in a lightly greased baking dish.

11. 11

    If making this recipe in advance, then it is now that the crepes can be covered and refrigerated for several hours or even overnight and can be re-heated to serve.

12. 12

    Before heating or re-heating, make the CREME ANGLAISE: whisk together the sugar and yolks.

13. 13

    Bring the milk to the boil, remove from the heat and pour into the whisked sugar and yolks.

14. 14

    Stir, and return to the saucepan and place on LOW heat.

15. 15

    Stir until the mixture coats the back of a spoon.

16. 16

    DO NOT BOIL!

17. 17

    Pass the mixture through a fine sieve and add the vanilla extract to taste.

18. 18

    Bake the apricot and almond crepes at 180'C for 15-20 minutes.

19. 19

    Pour the CREME ANGLAISE over the top of the crepes and serve garnished with the remaining roasted slivered almonds.

20. 20

    NOTE: If necessary, the CREME ANGLAISE can also be made in advance.