Frozen Christmas Crêpes - cooking recipe

Ingredients

1/2 cup all-purpose flour
1 None egg
1/2 cup milk
1 tsp pumpkin pie spice
3 tbsp mineral water
1 tbsp oil
1 1/4 cups creme fraiche or sour cream
1/4 cup powdered sugar, plus extra for dusting
2/3 cup whipping cream, whipped
2.5 oz mixed candied fruit, chopped
14 oz can apricot halves, drained, juice reserved
3 tbsp apricot liqueur
1 oz dark chocolate

Preparation

Beat the flour, egg, milk, pumpkin pie spice and a pinch of salt into a smooth batter. Allow to stand for 15 mins, then beat in the water.
Heat half the oil in an 11 inch nonstick frying pan, pour in half the batter and cook, turning once, until golden brown on both sides. Remove from the pan and repeat with the remaining oil and batter. Allow to cool.
Mix the creme fraiche or sour cream and powdered sugar, then fold in the whipped cream and candied fruit. Spread half the mixture over each crepe and roll up. Lay seam-side down on a dish and freeze for at least 4 hours.
Cut 4 apricot halves into wedges and set aside. Puree the remainder in a blender with the liqueur and half the juice. Melt the chocolate in a double boiler. Spoon into a piping bag fitted with a small, plain nozzle.
Spoon the apricot sauce on to 4 plates. Cut each crepe into 6 pieces and place 3 pieces on each plate. Drizzle with the chocolate and decorate with the reserved apricots. Dust the rims of the plates with powdered sugar.