Pancake batter and caramelised apples

  • Greedy 4 people
  • Preparation 5 minutes
  • Cooking 15 minutes
  • Difficulty Easy

Ingredients

For the pancake batter

  1. 50 g unsalted PDO Charentes Poitou Grand Fermage butter

    1 knob of unsalted PDO Charentes Poitou 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

  1. 50 g unsalted PDO Charentes Poitou 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

  1. Add the flour, sugar, vanilla sugar and salt to a large mixing bowl and combine everything together.
  2. Make a well in the centre of the mixture and add the eggs. Mix again.
  3. Warm the milk and then gradually pour and stir it in until a smooth batter is formed.
  4. Then add the melted butter (which should still be slightly warm) and mix everything together
  5. Cover the batter and leave to rest at room temperature for 30 minutes to 2 hours..
  6. Melt a knob of butter in a frying pan over a high heat and spread it around using a paper towel, for example.
  7. 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

  1. Peel, remove the pips and slice the apples into small pieces. Sprinkle them with the lemon juice
  2. 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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