Crèpe rolls alla Cassata

Ingredients for 4 servings:

• 75 g flour
• 125 ml milk
• 1 tbsp butter
• 1 egg(s)
• Gingerbread spice
• 2 tsp butter, for frying
• 150 g low-fat curd cheese
• 3 tbsp sugar
• ½ orange(s), organic, grated peel and juice
• 50 g candied mixed fruits
• 30 g dark chocolate coating
• 1 can apricot(s), 425 ml

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Mix the flour with the milk, butter, egg, and a little gingerbread spice until smooth. Heat 1 teaspoon of butter in a large pan. Add half of the batter and make a crêpe. Make a second crêpe using the remaining batter and 1 teaspoon of butter. Mix together the quark, sugar, orange juice, and orange zest. Whip the cream until stiff peaks form and fold it into the quark along with the fruit mix. Spread the quark mixture over the crêpes and roll them up tightly. Chop the chocolate coating, place it in a metal bowl, and melt it over hot steam. Decorate the crêpe rolls with it. Chill for at least 30 minutes. Drain the apricots in a sieve and collect the juice. Puree all but 4 apricots with 6 tablespoons of the juice. Divide the sauce and the remaining apricots between dessert plates. Cut the crêpe rolls into pieces and place them on top.