Apricot crêpes

Ingredients for 4 servings:

• 2 m.-sized eggs
• 150 ml milk
• 1 pinch of salt
• 100 g flour
• 1 tbsp butter, melted
• 400 g apricot(s), fresh, or drained from the can
• 100 g gelling sugar, 2:1
• 1 tbsp lemon juice
• 4 tsp oil
• 50 ml chocolate sauce

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Whisk together eggs, milk, and a pinch of salt. Stir in flour a tablespoon at a time, then add butter. Let the batter rest for 20 minutes. Wash, halve, pit, and slice the apricots. Mix with the gelling sugar and lemon juice and let it draw out the juice for 20 minutes. Pour the apricot mixture into a saucepan, stir slowly, and bring to a boil. Cook uncovered over medium-high heat for 3 minutes. Using the batter, cook 4 thin crêpes one after the other in a non-stick pan with 1 teaspoon of oil each. Fill with the apricot compote and serve with the chocolate sauce.