Recipe: Apricot and Orange Spiced Crepes using Le Creuset

Simple and effortlessly achieved using just a squeezy bottle and a fairly steady hand, these lace pancakes are a delicate delight. Served alongside a warm berry compote and lashings of crème fraîche they are perfect for an extra special breakfast. This recipe has been created by Le Creuset for use with the Le Creuset Crepe Pan

INGREDIENTS

FOR THE CREPES

60g (½ stick) unsalted butter
200g (scant 1¾ cups) plain flour
½ teaspoon salt
3 medium eggs
550 ml (2¼ cups) semi skimmed milk
vegetable oil for frying

FOR THE APRICOT FILLING

200g (7 ounces) ready to eat dried apricots
finely grated zest of 1 large orange
5 tablespoons orange juice
½ level teaspoon mixed spice1 tablespoon soft brown sugar
3 tablespoons crème frâiche

TO SERVE

200g crème fraîche
Ice Cream

METHOD

Melt the butter for the crêpes and allow to cool
To make the crêpe batter, sift the flour and salt into a bowl. Make a well in the centre adding the eggs and half the milk. Whisk until smooth.
Whisk in the cooled butter and remaining milk. If possible, leave to stand for 1 – 2 hours before using. If the mixture thickens after standing, add 2 – 3 more tablespoons of milk; it should have the consistency of un-whipped cream.
To make the apricot filling put all the ingredients, except the crème frâiche, into the saucepan with 5 tablespoons water. Cover and simmer gently for 20- 25 minutes until the apricots are plump and tender. Cool slightly.
Purée the apricots in a food processor or blender with the crème frâiche. Return the mixture to the rinsed saucepan.
To cook the crêpes, wipe the surface of the pan with a little oil and heat over a medium to high heat (not a full heat).
When hot add approximately 5 tablespoons (1/3 cup) batter, swirling it around the pan to completely cover the surface. Cook until bubbles are visible beneath the surface. Turn over and cook the other side until it is a pale golden brown
Slide the crêpe from the pan to a warmed plate. Stack as they are cooked, they will not stick together and cover loosely with a piece of aluminium foil to keep them warm.
When all the crêpes are cooked warm through the apricot filling and spread a little on one half of each crêpe. Roll up and sprinkle the tops with a little sugar

Cook’s Notes - Both the pancake batter and filling can be made in advance and left in the fridge overnight to give you a head start in the morning. To keep your pancakes warm, place on a lined baking sheet in a very low oven whilst you cook the remaining pancakes.