French "Crêpes" Gratin with Apricots

Deliciously golden and oh-so-irresistible! Indulge in the heavenly layers of French crêpes gratin, generously packed with scrumptious apricots!

Prep Time 5

Bake / Cook Time 20

PROOF! 1

Total Time 1 25

Equipment

Ingredients

FRENCH "CRÊPES"

▢ 2.65 oz (75 g) all-purpose flour
▢ 1.76 oz (50 g) corn starch
▢ 1 tsp (4 g) sugar
▢ 1/16 tsp (0.38 g) sea salt
▢ 2 eggs (Original Recipe calls for 1 egg)
▢ 10.58 oz (300 g) milk
▢ 1.76 oz (50 g) Spring Water
▢ orange food colorant (My personal addition)

FILLING

▢ 6 Tbsp (120 g) apricot jam (Original Recipe calls for 3 Tbsp)
▢ 15.25 oz (430 g) apricot halves in syrup (1 jar | Chopped)
▢ 1 egg
▢ 4.41 oz (125 g) heavy cream
▢ 1 tsp (4 g) sugar
▢ 1 tsp (5 g) vanilla bean paste
▢ unsweetened cocoa powder (To dust | I omitted it)

Instructions

Place your Medium Round Mold on the top of your Medium Perforated Baking Sheet. Set aside.

CRÊPES PREPARATION

In a mixing bowl, whisk together the all-purpose flour, corn starch and sea salt. Make a well, add the eggs, milk, spring water and a few drops of orange food colorant (salmon color). Start mixing from the center going outwards taking a little bit of flour at a time. NOTE: This is the secret to get a batter with no lumps!
2.65 oz all-purpose flour, 1.76 oz corn starch, 1 tsp sugar, 1/16 tsp sea salt, 2 eggs, 10.58 oz milk, 1.76 oz Spring Water, orange food colorant

REST

Cover the batter with a plastic wrap and leave it at room temperature for one hour.

COOK!

Heat your Pancake pan on a medium heat 5 minutes prior starting making your "Crêpes".
When ready, lightly oil the surface with a kitchen towel and pour one large scoop of batter in your pan, spreading it over while moving your pan into a gentle circle. NOTE: The pancakes are quite fragile, handle with care.
Once one side is cooked, flip it over. Cook it for a few seconds more. Set aside to cool down.

ASSEMBLY

Preheat oven to 350F/180C.
Spread 1 tablespoon of apricot jam on top of the crêpe. Add 2 tablespoon of chopped apricots on top.
6 Tbsp apricot jam, 15.25 oz apricot halves in syrup
Then, tightly roll the crêpe into a log. Chop the ends off and cut cylinders of 1 inch | 3 cm. Repeat until you run out of crêpes.
Place each cylinder into your Medium Round Mold.
In a small bowl, mix in the egg together with the heavy cream, sugar and vanilla bean paste. Pour it on top of your crêpes.
1 egg, 4.41 oz heavy cream, 1 tsp sugar, 1 tsp vanilla bean paste

BAKE!

Bake for 20 minutes at 350F/180C. It is ready when the gratin is set. Serve with cocoa powder on top (I omitted this step). Enjoy and Bon Appétit!
unsweetened cocoa powder