|Sugar||1 1⁄2 Teaspoon|
|All purpose flour||1 Cup (16 tbs), sifted|
|Milk||2 Cup (32 tbs)|
|Butter||3 Tablespoon, melted|
|Apricot nectar||2 Can (20 oz)|
|Orange rind||1 Tablespoon, grated|
|Lemon juice||1 Tablespoon|
|Apricot nectar||1 Tablespoon|
|Cointreau||1⁄4 Cup (4 tbs)|
1)In a bowl, beat eggs until light.
2)Add salt and sugar and continue beating.
3)Add flour, milk and butter and beat until smooth.
4)Take a lightly butter a small 6-inch hot skillet and drop batter on it and spread to cover bottom.
5)Cook on medium heat until delicately browned, turn and brown other side.
6)Transfer pancakes to a platter.
7)In a saucepan, mix nectar, orange rind, lemon juice and butter and cook about 5 minutes.
8)Spread some apricot preserves on pancake and roll up.
9)Take a large pan and arrange in a single layer.
10)In a saucepan, mix together sauce and Cointreau and stir well.
11)Pour about ¼ of the sauce on pancakes.
12)Put the pancakes in hot oven and heat about 5 minutes or until piping hot.
14)Serve with remaining hot apricot sauce.