Ingredients
For the pancake batter
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50 g unsalted Grand Fermage butter
1 knob of unsalted Grand Fermage butter for frying
250 g wheat flour
600 ml warm milk
4 eggs
15 g sugar
1 sachet of vanilla sugar
Pinch of salt
For the caramelised apples
-
50 g unsalted Grand Fermage butter
4 apples
70 g brown sugar
½ glass water
2 tbsp. lemon juice
1 tsp. ground cinnamon (optional)
And don't forget to grade the recipe:
Preparation
For the pancake batter
- Add the flour, sugar, vanilla sugar and salt to a large mixing bowl and combine everything together.
- Make a well in the centre of the mixture and add the eggs. Mix again.
- Warm the milk and then gradually pour and stir it in until a smooth batter is formed.
- Then add the melted butter (which should still be slightly warm) and mix everything together
- Cover the batter and leave to rest at room temperature for 30 minutes to 2 hours..
- Melt a knob of butter in a frying pan over a high heat and spread it around using a paper towel, for example.
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Once the pan is nice and hot, ladle in a little batter, spread it around and cook until it starts to turn a golden colour. Turn it over (or flip it, if you’re feeling brave) and cook a little longer before removing from the pan and placing on a plate or serving dish.
Repeat the final step until you have used up all the batter.
For the caramelised apples
- Peel, remove the pips and slice the apples into small pieces. Sprinkle them with the lemon juice
- In a frying pan, melt the butter. Add the apples, the brown sugar and the water. Leave to reduce for around 15 minutes over a high heat, stirring occasionally, until the apples have browned. Sprinkle with the cinnamon, if using.
And don't forget to grade the recipe:
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