Free Cooking Recipes

This unusual and inexpensive dessert is known in Germany, where it originated, as Apfelfannkuchen. The pancakes could also be served for tea or at a late Sunday breakfast.

4 SERVINGS
PANCAKES
4 oz. [1 cup] flour
2 teaspoons sugar
1 egg plus 1 egg yolk
10 fl. oz. [11 cups] milk
1 tablespoon melted butter
FILLING
2 oz. [1, cup) butter
2 lb. cooking apples, peeled, cored and cut into thin slices
2 tablespoons brown sugar
1 teaspoon ground cinnamon
a little castor sugar and cinnamon

Directions:

1. Sift the flour and sugar into a large mixing bowl. Make a well in the center of the flour mixture and put the eggs into it. Add a tablespoon of milk to the eggs. Stir the eggs and milk with a wooden spoon until they are mixed. Slowly incorporate the flour and sugar, adding the milk a little at a time.
2. Continue mixing until all the flour and half the milk are blended to make a thick hatter.
3. Change to a whisk or rotary beater and briskly whisk the batter, adding the remaining milk. Cover and keep in a cool place for 30 minutes.
4. For the filling, melt all the butter in a frying-pan over moderate heat. Put in the apples, sugar and cinammon. Sauté gently, stirring occasionally, until the apples are soft. Set aside, but keep hot.
5. Heat a medium-sized frying-pan. Grease lightly with melted butter. Pour two tablespoons of the hatter into the pan and tip the pan quickly to spread the hatter evenly. Cook over a high heat until the pancake is brown on the underside. Turn over with a palette knife and cook for 30 seconds or until brown. Turn on to a plate and keep warm. Make all the pancakes.
6. Spread a large spoonful of the apple filling on the lower half of each pancake and roll neatly. Arrange the pancakes on a plate, sprinkle with castor sugar and cinnamon and serve.