2 medium eating apples, peeled, cored and
very thinly sliced
30ml (2 tbsp) lemon juice
50g (2 oz) caster sugar
oil for frying
Method :
Make the batter following the recipe instructions. Place the apples in a
gratin dish and sprinkle with the lemon juice and half the sugar.
Heat a very
little oil in a 24cm (9.5 inch) crepe pan. Pour in a little of the batter,
tilting the pan to spread it quickly and evenly.
Scatter a sixth
of the apple slices over the batter and cook for about 30 seconds, then
pour a little more of the batter over the apples.
Cook until the
underside of the pancake is golden brown, then turn it over and cook the
second side until it is golden.
Slide the
pancake out of the crepe pan on to a serving plate, sprinkle with some of
the remaining sugar and serve at once. Cook the remaining batter and
apples in the same way.
