-
Make a
batter with the flour, sugar, egg, orange juice and soda water.
-
Heat a
good quality non-stick frying pan over moderate heat.
-
If
necessary, smear the base with oil.
-
Pour
in enough batter to cover the base with a thin film.
-
Cook
the pancake on one side, flip or toss and cook the other side.
-
Keep
the pancakes warm while you cook the remainder.
-
Toss
the nectarine slices in lemon juice.
-
Stir
the apricot liqueur into the purée and
spread the mixture over the pancakes.
-
Reserve 8 nectarine slices to decorate and fill the pancakes with
the remainder.
-
Fold
each pancake in half and then in half again, envelope style.
-
Arrange the pancakes in a flameproof dish, dust with icing sugar and
flash under a hot grill.
-
Decorate with the reserved nectarine slices.
-
Serve
with the yoghurt flavored with the liqueur.