Pancakes Normande

PUBLISHED: 10:36 23 February 2006 | UPDATED: 14:35 12 May 2010

Ingredients 125g (4oz) plain flour a pinch of salt 1 medium egg 1/2 pt (250ml) milk 50g (2oz) unsalted butter 4 dessert apples (such as Cox's) 2 tbsps caster sugar 2 tbsps double cream 2 tbsps Calvados Method It is Shrove Tuesday again next week. This

Ingredients 125g (4oz) plain flour a pinch of salt 1 medium egg 1/2 pt (250ml) milk 50g (2oz) unsalted butter 4 dessert apples (such as Cox's) 2 tbsps caster sugar 2 tbsps double cream 2 tbsps Calvados Method It is Shrove Tuesday again next week. This recipe adds an apple-and-Calvados filling to the pancakes to produce a tasty dessert, enough for 6-8 pancakes. Sieve the flour and salt together into a bowl. Make a well in centre and break in egg, stir into flour, then gradually add milk, beating until a smooth batter is formed. Leave to stand for 30 minutes. To prepare the filling, peel, core and slice the apples thinly. Fry gently in 30g butter for about 10 minutes or until soft. Add the caster sugar, Calvados and double cream. Remove from heat and stir well. To make the pancakes, heat a very small amount of butter in an omelette pan until very hot. Pour in a quantity of batter to just cover the base of the pan. Cook until browning underneath, then loosen pancake with a palette knife and turn or toss over to cook the other side. Turn the pancake out and roll up with a small amount of the apple filling inside. Keep cooked pancakes warm in oven while you make the rest. Eat immediately.

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