The trick: prepare the pancakes at rest, keep them in the refrigerator, but form the Royale over them just before baking.
Stir with a whisk until smooth. Add the lukewarm – slightly brown – butter and rest for thirty min. Pour through a sieve and bake with the dough narrow pancakes of about 18 cm ø. For the filling, mix all the ingredients except for the whipped cream and raisins, then fold in the whipped cream and raisins. Brush the filling onto the pancakes, roll them up and place them in a buttered ovenproof dish. For the royale, stir the ingredients, pour over the pancakes and bake in a 150°C oven for 15 to 20 minutes, dust with powdered sugar and serve with apricots.