Pancakes with Apple and Caramel

Ingredients

• Milk 15 fl oz
• Chicken Egg 3 pieces
• Sugar 10 oz
• Salt ¼ spoons
• Activated Baking Soda ¼ spoons
• Wheat Flour 5 oz
• Vegetable Oil 0 fl oz
• Apple 2 pieces
• Butter 5 oz
• 33% Cream 5 fl oz
• Chopped almonds to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Warm the milk to 105°F.

Step 2

Whisk together 3 eggs with sugar and salt until the sugar is dissolved.

Step 3

Pour in 100 ml of milk and stir.

Step 4

Sift all the flour, add the baking soda, and whisk thoroughly until you achieve a smooth, thick, and sticky batter.

Step 5

In several additions, mix the remaining milk into the dough.

Step 6

Add vegetable oil and mix again. Let the prepared dough rest for 15–20 minutes.

Step 7

Melt the sugar in a skillet over medium heat.

Step 8

Peel the apples, remove the seeds, and cut them into small cubes.

Step 9

When the sugar turns into caramel, add cold butter and cream.

Step 10

Mix until smooth, add the apples, and cook them in the caramel for 5 minutes over medium heat.

Step 11

Lightly toast the almond petals.

Step 12

Preheat a crepe pan well, brush it with vegetable oil, and pour a little batter onto it, spreading it evenly across the bottom. Cook for 15–20 seconds.

Step 13

When the edges of the pancake turn golden brown, flip it over and cook for about another 10 seconds. Repeat this process for all the pancakes.

Step 14

Wrap the apple-caramel filling in any convenient way and sprinkle with almond flakes.