Apple‑filled Pancakes

Ingredients

• 2 Eggs
• 100 g flour
• Zucker
• 250 ml milk
• 3 sweet apples (e.g., Golden Delicious)
• 40 ml Calvados
• 0.5 tbsp cornstarch
• 250 ml cider
• 400 g vanilla ice cream (from the freezer shelf)
• butter
• powdered sugar
• baking paper

Instructions

1. 1.

   Beat eggs, 40 g sugar and flour with a whisk until creamy. Melt 15 g butter. Gradually add milk and melted butter to the mixture. Let the batter rest for 1 hour.

2. 2.

   Wash and peel apples (set skins aside). Halve, core, quarter, and dice the apples. Heat 40 g butter in a pan and sauté apple cubes until slightly firm. Sprinkle 40 g powdered sugar over them and deglaze with Calvados. Stir briefly and remove from heat.

3. 3.

   For the cider sauce melt 30 g butter, add apple skins, sprinkle cornstarch and sugar. Sauté while stirring, then pour in cider. Simmer on medium heat, stirring until slightly thickened, strain through a sieve, and keep warm.

4. 4.

   In a small non‑stick pan, heat about 15 g butter and fry many small crepes from the batter. Cook both sides golden brown. Stack finished crepes and keep warm. Fill the crepes with apple cubes and fold them twice. Line a baking sheet with paper and place the folded, filled crepes on it. Sprinkle generously with powdered sugar and bake in a hot oven (250 °C) for 2–3 minutes. Serve the finished crepes in small bowls with vanilla ice cream scoops, drizzled with cider sauce immediately.