Apricot Snail Crepes

1. 1 Eggspack 10 pcs ≈ $1.93 1 pcs
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 60 ml
3. 3 Wheat flour 30 g
4. 4 Sugar 20 g
5. 5 Butterpack 180 g ≈ $1.58 5 g
6. 6 Sunflower oil 5 ml
7. 7 Salt 1 g
8. 8 Apricots≈ $7.00 per kg 80 g
9. 9 Sour cream 15%pack 300 g ≈ $1.60 30 g
10. 10 Vanilla sugar 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix part of the egg, milk², flour, salt, 5 g sugar and melted butter⁵ for the dough, and let it rest for 10 minutes.

2. Cook thin crepes in a buttered⁵ pan for 1–2 minutes on each side.

3. Wash the apricots⁸, remove the pits and cut into small pieces.

4. For each crepe, place apricots⁸, sprinkle with sugar and roll up into a tube.

5. Preheat the oven to 180 °C. Place the tubes tightly in a dish.

6. Stir sour⁹ cream with the remaining egg, sugar and vanilla sugar, and pour over the crepes.

7. Bake 20–25 minutes until the golden topping has set.

In short

• In the planner this dish is cooked for two days: reheat on day two.