Millet Casserole with Apricots

Rinse the millet under water and simmer in enough boiling hot water for ten minutes. Pour the cooked millet into a sieve.

Rinse the apricots, cut them in half and remove the seeds. Grease a gratin dish with butter.

Beat the eggs with the milk and honey until creamy. Then add the millet and the hazelnuts. Whip the cream until creamy and fold it in. Pour the mixture into the gratin dish. Spread the apricots evenly over the mixture and let them sink in. Add some butter flakes and bake in a slightly heated oven at about 170 °C for 35-40 minutes. It goes very well with vanilla sauce.

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