|Apricot jam||2 Cup (32 tbs)|
|Brandy||185 Gram (3/4 Cup)|
|Confectionery sugar||1⁄2 Cup (8 tbs)|
|Cream||375 Milliliter (1 1/2 Cups)|
|Grated lemon rind||1 Tablespoon|
Make the crepes using the Sweet Crepe Batter.
Set aside and keep warm.
Mix the jam with 3 tablespoons of the brandy.
Beat the egg yolks with the sugar in the top of a double boiler.
Add the cream and beat until smooth.
Put over simmering water and cook, stirring constantly, for five minutes.
Remove from heat and beat in the rest of the brandy.
Fill each crepe with the apricot jam mixture.
Fold over and sprinkle with grated lemon rind.
Pour the jam sauce over the crepes.