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25 g/1 oz/0.25 cup ground almonds
100 g/4 oz/1 cup plain (all-purpose) flour
A pinch of salt
1 egg
300 ml/0.5 pt/1.25 cups milk
Grated rind of 1 orange
25 g/1 oz/2 tbsp butter or margarine, melted
Oil, for shallow-frying
2 oranges
50 g/2 oz no-need-to-soak dried apricots, chopped
Single (light) cream, to serve
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Method :
Beat together the almonds, flour, salt, egg, milk, orange rind and melted
butter or margarine to make a batter. Heat some oil in a frying pan
(skillet) and use the batter to make eight pancakes. As they are cooked,
place them in a stack separated by sheets of greaseproof (waxed) paper and
keep them warm. Peel the oranges and remove all the pith and pips. Puree
with the apricots in a food processor or blender. Spread the mixture over
each pancake, then roll them up and place them in a shallow ovenproof
dish. Cover with foil and reheat in a preheated oven at 200°C/400°F/gas
mark 6 for 20 minutes. Serve hot with cream. |