Читать книгу Fortnum & Mason: Christmas & Other Winter Feasts - Tom Bowles Parker - Страница 28

· 100g plain flour

· 20g caster sugar

· a pinch of salt

· 2 large eggs

· 250ml milk

· 25g butter, melted

· a little vegetable oil, for greasing

First make the pancake batter. Put the flour, sugar and salt into a large mixing bowl and make a well in the centre. Crack the eggs into the well, then add a little of the milk and mix with a balloon whisk, gradually drawing the flour into the centre. Once all the flour has been incorporated into a smooth mixture, gradually whisk in the rest of the milk. Finally, whisk in the melted butter. Set the batter aside while you prepare the filling.

Heat a large, heavy-based frying pan and add the apple slices. Allow them to caramelise a little in the dry pan, turning them over from time to time. Add the sugar and cook over a medium heat, stirring occasionally, until it caramelises and the apples are golden brown. Add the butter, toss gently with the apples and cook for a few minutes longer.

To cook the pancakes, heat a 24cm pancake or frying pan over a moderate heat. Grease it by wiping it with a wad of kitchen paper dipped in oil. Ladle some batter into the hot pan, tilting the pan so the batter spreads in a thin, even layer. Quickly pour any excess batter into a jug (you can add this to the rest of the batter in the bowl while the pancake is cooking), then return the pan to the heat. Cook for about 30 seconds, until the pancake is golden underneath, then flip it over with a palette knife. Cook for another 30 seconds or so, until the second side is golden, then turn it out on to a warm plate. Make the remaining pancakes in the same way; you should have 8 in total.

Reheat the caramelised apples if necessary. Divide them between the pancakes, then fold the pancakes in half, and in half again. You can do this as you cook the pancakes, serving each one as it is ready, or cook all the pancakes, then fill them. Serve with crème fraîche or whipped cream.