1. Sift the flour into a bowl and whisk in the mineral water, salt, pinch of sugar and eggs to make a smooth batter. Cover and leave to stand for 30 minutes. Melt the butter in a small saucepan.
2. Blanch the apricots in boiling water, then peel, halve and stone them. Boil the 100 g (4 oz) sugar in the lemon juice and water for about 3 minutes. Thinly slice the apricot halves and braise them gently in the hot syrup for 10 minutes. Stir in the liqueur and leave to cool.
3. Stir the batter thoroughly. Pour a little of the melted butter into a small frying pan, coat the inside of the pan and pour any excess back into the butter saucepan.
4.Using a small ladle, pour a little batter into the frying pan, tip the pan to spread the batter and cook to make a very thin pancake, golden brown on each side. Keep the cooked pancakes hot between two plates in the oven.
5. Drain the apricots. Fold the crepes into small cones and fill with the apricots. Dust with icing sugar to serve.
Serve with: hot chocolate sauce.