Calvados and apple soufflé pancakes
(Makes 6)
2 eggs
125 g plain flour
1 dessertspoon icing sugar
200 ml milk
50 ml Calvados
Make the pancakes as described above.
Filling:
300 ml vanilla custard
2 tablespoons grated apple
2 tablespoons Calvados
3 egg whites – whisked to firm peaks
18 thin apple slices, skin left on
Combine the three ingredients by carefully folding together. Put a generous spoonful of filling in each pancake, fold into an envelope, top with three slices of apple dusted with icing sugar and bake for about six minutes at 230°C.
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