French crêpes with Liqueur 43 apple and peach filling

Ingredients for 4 servings:

• 200 ml milk
• 100 g flour
• 20 ml oil
• 1 packet of vanilla sugar
• 1 shot of mineral water
• 2 eggs
• 2 apples, e.g. Braeburn
• 3 peach(s), e.g. flat peaches
• 2 tsp coconut flakes
• 2 tsp almonds, chopped
• 2 shots of Liqueur 43
• 1 sprig of mint

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

vegetarian

For the filling, chop the apples and peaches and simmer uncovered in a saucepan with Liqueur 43 for 15 minutes. The fruit should be soft, but not a homogenous puree. Remove the mixture from the heat, stir in the coconut flakes and almonds, and cover with a few mint leaves. Let the mixture sit for about 2 hours so you can taste the mint later. It is discarded before further use. Of course, you can also chop the mint and stir it in; then you don’t need to let it sit. The mint flavor will be much more pronounced, however. For the crêpes, mix together milk, flour, eggs, and sugar, adding a dash of mineral water at the end. Spread the batter thinly on a non-stick pan and turn it over completely once. The pan should already be hot and thinly coated with oil when the batter is added. Spread the fruit mixture on one half of the crêpe and fold the other half over it. Spread the fruit mixture again on one half of the remaining half and fold the last half over it. Now the crepe should be folded into a quarter with two layers of filling.