Sweet Pancakes with Calvados, apple and honey recipe
photo credit: LWY
Glazed pancakes with a grown-up apple filling.
Prep time: 30 mins to 1 hour
Cooking time: 30 mins to 1 hour
150g / 5 oz plain flour
1tbsp caster sugar
250ml dry wine
25g / 1 oz melted butter
4 eating apples, peeled and diced
1tbsp lemon juice
2tbsp runny honey
2tbsp Calvados, whiskey or white wine
3 tbsp crème fraîche, plus extra to serve
3-4 tbsp icing sugar
Sift the flour into the bowl of blender.
Add eggs, salt, sugar, wine and butter.
Leave to rest for 30 minutes before using.
While the batter rests, prepare the apples.
Pour the lemon juice into a saucepamn that can comfortably accommodate the diced apple.
Stir in the honey and alcohol, stirring until the honey melts.
Quarter, core and peel the apples, preparing them one at a time and chopping the flesh into sugar lump-sized chunks, tossing them in the lemon juice as you go.
Cook gently, covered, tossing regularly, for about 15 minutes until the apples are almost tender.
Stir in the crème fraîche and continue cooking for a few minutes until the creamy juices are thick and luscious. Transfer to a bowl.
Use a 15cm, non-stick frying pan and have sheets of absorbent kitchen paper or a clean tea towel at the ready, and lay out the pancakes as each one is cooked. Heat ½ tsp oil and swirl it round the pan. Stir the batter and pour a small amount — a couple of tablespoons — into the pan, quickly lifting, tilting and swirling the batter evenly over the pan.
Cook over a medium heat for a minute or so until the surface is set and the base golden.
Toss or turn with a spatula and cook the other side as before. You need 18 pancakes.
Fill a quarter of each pancake with apple, fold in half and then fold into quarters.
Arrange in a shallow ovenproof dish.
Dust lavishly with icing sugar and glaze under a pre-heated grill. Serve with extra crème fraîche.