Baked pancakes with apricot filling

Ingredients for 6 servings:

• 300 g flour
• ½ liter of milk
• 4 m.-sized eggs
• 3 tbsp whipped cream
• 1 tsp vanilla sugar, bourbon
• 1 pinch of salt
• Clarified butter, for frying
• 450 g apricot(s), fresh or the same amount from the can
• 2 tbsp powdered sugar, sifted (reduce the amount if using canned fruit)
• 3 m.-sized eggs, of which the yolk
• 3 tbsp sugar
• 1 pack of vanilla sugar, bourbon
• e.g. cinnamon
• 250 g whipped cream
• 75 g almond flakes

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Mix flour, milk, eggs, cream, vanilla sugar, and salt into a smooth batter and let it rest for 30 minutes. In the meantime, blanch fresh apricots, peel them, halve them, and remove the stones. Puree them with powdered sugar. If the apricots are difficult to skin, pass the puree through a sieve. If pureeing canned apricots, use less powdered sugar. Cook the batter in clarified butter to make thin pancakes. Spread each pancake with apricot puree, roll up, and divide into 3 pieces. Place the pieces upright, close together, in a greased, ovenproof dish. For the glaze, mix the egg yolks with the sugar, vanilla sugar, cinnamon (optional), and cream, and pour over the rolls. Sprinkle with flaked almonds. Bake at 200°C for 20 to 25 minutes. Also delicious with an apple compote and raisin filling. The dish is enough for six people, for example with a soup beforehand, or as a main course on its own for four good eaters.