Brandied Apricot Crepes


Method:

Whisk together all the ingredients for the crepes. Cover and let sit for at least 2 hours. This allows the mixture to thicken before cooking.

Preheat oven to 200 degrees Celsius. Mix apricots with brandy and broil in the oven for 15 minutes or until starting to brown on the edges.

Turn down the oven to 180 degrees. After mixture has thickened, heat a cast iron skillet over medium heat and spray liberally with non-stick spray. Ladle ⅓ cup of the batter into the pan and spread thin (about ¼-1/3 inch thickness). Allow the crepe to cook for 3-5 minutes, or until bubbles have formed and the edges look dry. This may take a few times to get them just right, so be patient! Flip and allow to cook for a few minutes on the other side. Remove from heat and keep greasing the pan and cooking the batter until all have been used. Keep cooked crepes warm in the oven. 

When all the crepes have been cooked, top with the brandied apricots, ginger and top with maple syrup.

 

Recipe courtesy of Tom Riley

Ingredients: 

For the crepes:
  • ½ C non-dairy milk
  • ½ C water
  • ¼ C coconut oil, melted
  • 1 Tbsp granulated sugar
  • 1 C flour
  • Pinch of salt

For the topping:

  • 4-5 apricots, pitted and halved
  • 1/2 C brandy
  • 2 Tbsp maple syrup