Gluten free coconut crêpes with apricot sauce

Pastry cream

• 30 g gluten free cornflour
• 60 g caster sugar
• 430 g full cream milk
• 4 egg yolks
• 30 g orange liqueur

Apricot sauce

• 30 g unsalted butter, cut into pieces
• 125 g white sugar
• 300 g canned apricots, drained
• 1 lemon, zested and juiced (approx. 40 g juice)
• 120 g orange juice
• 2 tsp gluten free cornflour
• 2 tsp water
• 30 g orange liqueur

Coconut crêpes

• 4 eggs
• 270 g coconut milk
• 30 g gluten free cornflour
• 40 g arrowroot flour
• 1 pinch salt
• 200 g pouring (whipping) cream
• 110 g canned apricots, drained
• 1 sprig fresh mint leaves, to serve