Ingredients for 4 people:
For the apples:
2 large apples
2 tbsp. butter
2 tsp lemon juice
2 tbsp sultanas
For the pancake batter:
4 eggs (M)
150 g flour
40 g sugar
1 packet vanilla sugar
250 ml milk
80 g clarified butter
Also:
2 tbsp icing sugar
Mint leaves to garnish
Preparation:
1. Quarter, peel, core and cut apples into wedges. Heat the butter in a pan and steam the apple slices in it until just cooked. Sprinkle with lemon juice and mix in the sultanas.
2. Separate the eggs. Beat the egg whites until stiff. Mix the flour, sugar, vanilla sugar and milk. Stir in the egg yolks and fold in the beaten egg whites.
3. Heat 20 g clarified butter per pancake in a coated pan. Put a quarter of the batter and spread a quarter of the apples on top. Fry the pancakes on both sides until golden brown. Divide into pieces with a fork and fry briefly in the pan. Bake three more pancakes in this way. Dust with icing sugar and garnish with mint leaves.
Preparation time approx. 45 minutes
Nutritional values per serving approx.:
Calories: 613
Joule: 2566
Protein: 13,5 g
Fat: 33,3 g
Carbohydrates: 65 g
Tip: To flip, slide the pancake onto a flat plate. Place pan
inverted over the pancake and invert the pan and plate together. This way
the unbaked side of the pancake falls back into the pan.
(FoodCentrale by ddp images)
