• 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