To make the syrup

Cut the mandarins in half and squeeze them in the press to extract the juice - or a quicker simpler method is to use good quality mandarin or orange juice if mandarins aren't available.

Pour the juice through a strainer into a small saucepan.

Add 40 g of sugar and bring to a boil, just until the sugar has completely dissolved.

To thicken the syrup, dissolve the cornstarch in two tablespoons of cold water in a small bowl and pour the mixture into the saucepan, stirring with a whisk.

Boil for 15 seconds, then remove from the heat to cool.

To make the crêpes

In the larger bowl, mix together the flour, sugar and salt.

Add the egg and egg yolk and blend with a whisk.

When the mixture is very smooth, add the milk and melted butter while continuing to stir.

Let the batter rest for one hour, but do not refrigerate it.
 

Cooking the crêpes

Lightly grease the skillet with a small oiled cloth.

Heat the skillet over medium heat and pour in a small ladleful of batter while turning the pan so that the batter spreads evenly.

Let cook; flip the crêpe over halfway through.

As they are cooked, place the crêpes onto a plate, taking care to grease the pan each time. The first ones may still stick a bit. Don't worry… this happens to adults too!
 

Finishing

When all the crêpes are done (allow 3 per person), spread them on one side with apricot jam and fold into quarters so that the jam is on the inside.

Arrange them on a serving platter.

Before serving, put the dish into the oven for 5 minutes at 150° C (300° F) to warm the crêpes.

Serve with vanilla sauce or ice cream