Ingredients
2 people
- 2 eggs
- 2.5 tablespoons cane sugar
- 150 g flour
- 1 tablespoon baking powder
- 15 cl milk
- 1 pinch of salt
- Accompaniment:
- 2 apples
- 1 knob of butter
- 4 tablespoons cane sugar
- Lemon juice
- 150 g Tête de Moine AOP
Preparation
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For the pancakes: Separate the egg whites from the yolks.
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Whisk the egg yolks together with the sugar. Gradually add the flour, baking powder, a pinch of salt and the milk.
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Beat the egg whites with a pinch of salt. Then fold them gently into the mixture.
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Leave the batter to stand for 1 to 2 hours.
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During this time, peel and cut the apples into 6 to 8 pieces. Remove the pips.
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Melt the butter in a frying pan.
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Place the apple pieces into the pan and sprinkle with sugar. Caramelise them over a medium heat and then turn them over to caramelise the other side.
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When the apple is cooked and caramelised, sprinkle lemon juice over them. Cook for a further minute, then set aside.
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Shave thin rosettes from the Tête de Moine AOP .
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Cook the pancakes in an oiled frying pan, spooning a generous amount of batter . When bubbles form on the batter, it's time to turn them over (they should be golden brown).
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Place one or two pancakes on a plate, then top with the caramelised apple pieces and a few rosettes of Tête de Moine AOP. You can also collect the juice from the apples and pour this on top.
Bon
Appétit
Appétit
