Rice flour crêpes with apricots

Ingredients

For 1 serving

• Rice flour35 g
• Eggs1
• Reduced-fat milk90 ml
• Sunflower oil1 teaspoon
• Apricots3
• Brown sugar1 teaspoon
• Plain nonfat yogurt100 g

Contains: lactose, eggs,

In season: June – July

Method

1. In a bowl, whisk the rice flour with the egg and milk until the batter is smooth and runny; let it rest for 10 minutes.
2. Meanwhile, wash the apricots, halve them, remove the stones and cut them into wedges.
3. Put them in a non-stick pan with the brown sugar and 2 tablespoons of water and cook over medium heat for 4 minutes, until soft and syrupy; set aside.
4. Wipe the pan, grease it with the oil using kitchen paper and heat over medium heat; stir the batter again, as rice flour settles, pour in half and swirl to spread it thinly. Cook for 1–2 minutes per side, until it lifts and is lightly golden. Repeat with the rest.
5. Fill the crêpes with the warm apricots, fold them and serve with the yoghurt.