Ingredients
Tap to tick offBatter
- 3 Eggs
- 2 Cups Milk
- 2½ Tsp Vanilla Extract
- 1⅔ Cups All Purpose Flour
- 1 Pinch Fine Salt
- 2 Tbsp Butter
melted, or can use 2tbsp vegetable oil - 1 Tbsp White Sugar
Filling
- 2 Apples
Peeled and sliced
Topping
- 1 Sprinkle Icing Sugar
Method
- 2 Apples
Peeled and sliced
Peel, core, and thinly slice the apples.
Set aside in a bowl ready to use.
Blend together
- 3 Eggs
- 2 Cups Milk
- 2½ Tsp Vanilla Extract
- 1⅔ Cups All Purpose Flour
- 1 Pinch Fine Salt
Blend eggs, milk, vanilla, flour, and salt together. Scrape the sides of the blender and whiz again to remove any flour lumps.
Oil pan, let heat up over medium heat and pour in a thin layer of the batter - a bit thicker than a crepe.
Quickly arrange the apple slices in concentric circles on top of the batter to cover. Then cover with another layer of batter.
Decorating
- 1 Sprinkle Icing Sugar
Cook until top is set and pancake seems firm enough to turn over.
Now comes the scary bit! However, with practice, it will become easier to do.
Using two flippers, slide these under opposite sides of the pancake and quickly flip over in one smooth motion. Cook the pancake briefly on the other side until the batter is set.
Serve by inverting the pancake frying pan directly over a serving plate.
Dust with icing sugar and serve. Eat immediately!
Note: The Dutch also replace the apples with thin slices of Gouda cheese and a bit of smoked ham.