| 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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