Whisk the flour into the eggs, add the milk little by little, still whisking well. Then pour in the olive oil, rum and mix again. To have a perfect batter, leave it to rest for 1 hour. While waiting, whip the cream until firm.
Cook the crêpes until they are nicely browned. Slice the apricots into fine strips and start plating.
Fold the crêpe into two then spread a generous amount of Bonne Maman Apricot Intense onto it. Then place the apricot slices around the rounded edge of the crêpe and add the whipped cream around the edge of the apricot slices
Roll the crêpe up so it makes a pretty cone and sprinkle with flaked almonds.
