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Apple and caramel pancakes from Isigny

For about twenty pancakes :

For the pancake batter :

  • 250 g wheat flour
  • 3 eggs
  • 500 ml of milk
  • 50 g farm butter
  • 1 to 2 tablespoons of sugar
  • 1 cap of Calvados (optional)
  • 1 pinch of salt

For garnish :

  • 2 beautiful Reinette apples
  • 50 g butter
  • 2 tablespoons of sugar
  • 50 g caramel from Isigny
  • 100 to 125 ml of milk

Prepare the pancake batter, mix the flour with the sugar and salt.

Crack the eggs and whisk them, incorporate them into the flour using a wooden spoon.

Melt the butter with the milk. Add the mixture to the dough and whisk so as to have a smooth and homogeneous dough devoid of lumps. Add the Calvados. Reserve.

Peel the apples and cut them into strips.

Melt the butter in a pan and fry the apples.

Sprinkle with sugar so that they caramelize.

Meanwhile cut the caramels into pieces and place them in a saucepan with the milk.

Heat over low heat until they are dissolved. Adjust the milk if necessary, this should form a thick and creamy sauce.

In an oiled or buttered pancake pan, cook the pancakes with a ladle of dough on the hot pan. Turn the pancake when the edges come off.

Repeat the operation until the dough is used up.

Garnish the pancakes with caramelized apples and cover with the caramel sauce.