-
1
Combine the CREPE ingredients and allow the batter to stand for at least 1 hour.
-
2
Using a crepe pan, make the crepes in the usual way.
-
3
This recipe makes 10-12 crepes.
-
4
Roast the slivered almonds in the butter until golden brown.
-
5
Drain the apricots and cut into large pieces.
-
6
Place in a bowl and combine with the sultanas, Galliano (or Apricot Brandy) and roasted almonds.
-
7
Reserve 1-2 tablespoons of roasted almonds to use as garnish.
-
8
Lie the crepes out flat and divide the filling evenly among them.
-
9
Spread the apricot filling along one edge of each crepe.
-
10
Roll each crepe up and place firmly side by side in a lightly greased baking dish.
-
11
If making this recipe in advance, then it is now that the crepes can be covered and refrigerated for several hours or even overnight and can be re-heated to serve.
-
12
Before heating or re-heating, make the CREME ANGLAISE: whisk together the sugar and yolks.
-
13
Bring the milk to the boil, remove from the heat and pour into the whisked sugar and yolks.
-
14
Stir, and return to the saucepan and place on LOW heat.
-
15
Stir until the mixture coats the back of a spoon.
-
16
DO NOT BOIL!
-
17
Pass the mixture through a fine sieve and add the vanilla extract to taste.
-
18
Bake the apricot and almond crepes at 180'C for 15-20 minutes.
-
19
Pour the CREME ANGLAISE over the top of the crepes and serve garnished with the remaining roasted slivered almonds.
-
20
NOTE: If necessary, the CREME ANGLAISE can also be made in advance.
