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Beat the eggs and milk together. Sift the flour, 2tbsp sugar, and the salt together. Gradually add the flour mixture; beat until smooth.
Saute the apples in 1/4cup/2oz/50g of butter until tender. Mix the remaining sugar and the cinnamon together. Toss with the apples.
Then melt 2tbsp of butter in a 15cm/6in diameter, deep fry pan. Pour in the batter to a depth of about 6mm/1/4in. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all the batter and apples are used up. Serve immediately.
2/3cup flour, unbleached, unsifted 2 1/2oz/65g
4 eggs, large, beaten
1/2cup milk 1/4pt/140ml
2cups apple, slices
3/4cup butter or margarine 6oz/175g