Difficulty: Fácil
Preparation: 50min
Rest: 30min
Cooking: 20min


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


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.

Make this dessert spectacular. Flambé pancakes in the table with your guests.
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.
Rate this recipe
User Review
0 (0 votes)

Related Posts

17 Oct

FOR 4 PEOPLE Difficulty: Easy Preparation: 15 min Cooking time: from 16 to 18 min INGREDIENTS 300g of rice 1 onion 80g butter 1l of beef broth (homemade or cubes) Saffron 100g of Parmesan cheese Salt Pepper Fresh parsley PREPARATION Peel the onion and chop it well. Melt 30g of butter over low heat in

31 Mar

FOR 2 PERSONS Difficulty: Medium Preparation: 40min INGREDIENTS 100gr “Bomba” Rice 250ml Fish Stock 50gr Shelled little Prawns 50gr Small Squid 2 Garlic Cloves (chopped) 100gr Grated Tomato Sweet Red Pepper Olive Oil Saffron Squid Ink Parsley Oil PREPARATION Sauté small slices of squids and then add shelled little prawns. Add chopped garlic, grated tomato

03 Apr
Desserts // 0

FOR 4 PERSONS Difficulty: Easy Preparation: 20min INGREDIENTS Brioche 1/2L Milk 1/2L Cream 3 Eggs PREPARATION Cut the brioche and form rectangles. Mix the milk, the cream and the eggs. Heat it at 80°C. Strain it. Sink the brioche in the mix and fry in a frying pan with some butter and sugar. Serve with


Leave a comment