Ingredients

For the crêpes

• 150 g flour (type 405 or all-purpose)

• 2 eggs

• 250 ml milk

• 30 g melted butter

• 1 pinch of salt

• 1 pinch of sugar (or honey)

For the apricot sauce

• about 10–12 fresh apricots (depending on size)

• juice of 1 lemon

• 2–3 tbsp homemade apricot jam

• optional: a splash of Amaretto for a light almond note

• fresh mint for garnish

Instructions

1. Prepare the crêpe batter
In a bowl, whisk together the flour, eggs, milk, melted butter, salt, and sugar (or honey) until smooth. Let the batter rest for about 20 minutes.

2. Cook the crêpes
Heat a lightly greased non-stick pan. Pour in a ladle of batter, swirl to coat the pan thinly, and cook for 1–2 minutes per side until golden. Stack on a plate and keep warm.

3. Make the apricot sauce
Wash, halve, and pit the apricots. Place them in a saucepan with the lemon juice and gently cook until softened. Stir in the apricot jam and, if desired, a splash of Amaretto. Simmer briefly until the sauce becomes glossy.

4. Assemble the dish
Place one or two crêpes on a plate, spoon the warm apricot sauce over them, and garnish with fresh mint.

Enjoy!