Apricot & Orange Spiced Crepes

5 mins, plus standing time prep, 40 mins cook

Serves 5

Ingredients

60g unsalted butter

200g plain flour

1/2 tsp salt

3 medium free-range eggs

550ml semi-skimmed milk

Vegetable oil

For the apricot filling:

200g dried apricots

Zest of 1 orange

1/2 tsp mixed spice

1 tbsp soft brown sugar

3 tbsps crème fraiche

Method

To make the crepe batter, melt the butter and set aside. Sift the flour and salt into a bowl, then make a well in the centre and add the eggs and half the milk, whisking until smooth. Stir in the butter and remaining milk, then leave to stand for 1-2 hours until it has the consistency of un-whipped cream.

For the apricot filling, pour all the ingredients except the crème fraiche into a saucepan with 5 tbsps water. Cover and simmer gently for 25 minutes until the apricots are tender, then set aside to cool slightly. Purée the mixture in a food processor with the crème fraiche, then return to the pan.

To cook the crepes, wipe the surface of a frying pan with a little oil and put over a medium heat. Add approximately 5 tbsps of batter for each pancake, swirling it around the pan to cover the surface.

Cook until bubbles are visible, then turn over and cook until the pancake turns golden-brown. Repeat this for all 12 pancakes, stacking them on a plate as they are cooked. Serve with the filling.