PARA 8 PANQUEQUES
Difficulty: Fácil
Preparation: 50min
Rest: 30min
Cooking: 20min
INGREDIENTS
For the Dough
- 6 Eggs
- 440g Flour
- 1L Milk
- 100g Sugarr
- Butter
For the Filling
- 6 Sour Apples
- 125g Sugar
Fot the Flambéing
- 200g Sugar
- 1 Cup Rum
PREPARATION
Making the Dough…
Beat the eggs in a bowl using a manual beater. Beat the egg whites first until they get some consistency. Add the yolks and beat slowly until they are completely incorporated.
Dissolve the flour in cold milk. You must remove all lumps. Add the eggs and mix until dough is smooth and homogeneous. Let the dough rest during half an hour.
Preparing the Filling…
Remove the heart from the apples, peel and thinly slice. Sprinkle with sugar.
Cooking Pancakes…
Lightly grease the Crepe Pan with butter. Poor a small quantity of dough and add some apple slices. Cover with some more dough, put a lid on the Crepe Pan and cook at low temperature until the base is brown. Turn the pancake upside down and cook the other side.
Serve and Flambé…
Warm the rum, place each pancake in an individual dish, sprinkle with some sugar, add the rum and flambé. Serve immediately.
THE CHEF’S ADVICE
Castey Titanium Crepe Pans have the best non-stick performance. Pancakes won’t stick on the cooking surface even if you don’t grease it with butter. Anyway, butter will add some flavour to your pancakes which will make them even more delicious.
If you don’t want food to stick on the cooking surface of your pans, follow our advices.
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