Cone-Style Crêpes with Apricot Jam

Steps

1. Bring the single cream to the boil with the sprig of rosemary. Then leave to cool and set aside overnight in a cool place.
   
   Tasting day – preparing the crêpe batter:
2. Whisk the flour with the eggs, gradually add the milk, whisking continuously.
3. Then pour in the olive oil and rum and mix again.
4. For perfect dough, leave it to rest for 1 hour. In the meantime, whip the cream until stiff (add a tablespoon of mascarpone if desired).
   
   Let's get started on your best pancake toss:
5. Cook the pancakes until they are a beautiful golden colour.
6. Slice the apricots into thin strips and proceed with the plating.
   
   Assembling: 
7. Fold the pancake in half and spread generously with Bonne Maman Intense Apricot Jam.
8. Then arrange the apricot slices on the rounded edge, then surround the apricot slices with rosemary whipped cream (you can also add some to the crêpe if you like).
9. Roll up the pancake to form a neat cone shape.
10. Finish your dish with a few toasted flaked almonds for added crunch!