| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Surprise, Chefs | 1 | servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 3 | Eggs | |
| 2 | oz | Melted butter |
| 4 | oz | Sugar |
| 4 | oz | Flour |
| 1 | Pinches cinnamon | |
| 1 | Apple; peeled and chopped | |
| 1 | oz | Butter |
| 1 | oz | Brown sugar |
| 2 | oz | Sultanas |
| 1 | Lemon; zest of | |
| 1 | pn | Cinnamon |
| 4 | Mint leaves | |
| 1/2 | pt | Cream |
| 3 | Egg yolks | |
| 1 | oz | Sugar |
INSTRUCTIONS
PANCAKES APPLE FILLING SAUCE Whisk the eggs and the melted butter. Next add the sugar and then the flour. Beat with a spoon. Add a pinch of cinnamon and whisk. Place in the fridge to rest while making the filling. Filling, melt the butter in a pan and add the apples. Add the brown sugar and shake the pan. Add a pinch of cinnamon. Scrunch up your mint and tear into the pan. Heat until the mixture bubbles. Sauce, whisk the eggs and sugar in a bowl over a pan of water. Add the cream and bring to the boil. Bind half of the cream sauce with the apples. To make the pancake, heat the olive oil in an omelette pan. Drain excess fat out of the pan. Ladle some mixture into the pan and move around until thin and brown. Tease it to the end and flip into the air. When cooked, fill with your apple filling and pour a little of your cream sauce around the plate. Garnish with fresh mint. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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