Apricot and Almond Crepes With Creme Anglaise

Name: Apricot and Almond Crepes With Creme Anglaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g plain flour; 3 tablespoons brown sugar; 2 eggs; 1 ¼ cups milk; 3 teaspoons butter, melted; 1 teaspoon vanilla extract; 2 (450 g) cans apricot halves; ¼ cup sultana; 1 tablespoon Galliano or 1 tablespoon apricot brandy; 70 g almonds, slivered; 2 teaspoons butter; 250 ml milk; 2 egg yolks; 30 g caster sugar (superfine); vanilla extract

Servings: persons

125 g plain flour
3 tablespoons brown sugar
2 eggs
1 ¼ cups milk
3 teaspoons butter, melted
1 teaspoon vanilla extract
2 (450 g) cans apricot halves
¼ cup sultana
1 tablespoon Galliano or 1 tablespoon apricot brandy
70 g almonds, slivered
2 teaspoons butter
250 ml milk
2 egg yolks
30 g caster sugar (superfine)
vanilla extract

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.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 125 g plain flour, 3 tablespoons brown sugar, 2 eggs, 1 ¼ cups milk, and more.

Yes, Apricot and Almond Crepes With Creme Anglaise falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!