35 minutes preparation time and 10 minutes cooking time – resting time: 1 to 2 hours
- 2 eggs
- 2.5 tablespoons cane sugar
- 150 g flour
- 1 tablespoon baking powder
- 15 cl milk
- 1 pinch of salt
- 2 apples
- 1 knob of butter
- 4 tablespoons cane sugar
- Lemon juice
- 150 g Tête de Moine AOP
- For the pancakes: Separate the egg whites from the yolks.
- Whisk the egg yolks together with the sugar. Gradually add the flour, baking powder, a pinch of salt and the milk.
- Beat the egg whites with a pinch of salt. Then fold them gently into the mixture.
- Leave the batter to stand for 1 to 2 hours.
- During this time, peel and cut the apples into 6 to 8 pieces. Remove the pips.
- Melt the butter in a frying pan.
- 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.
- When the apple is cooked and caramelised, sprinkle lemon juice over them. Cook for a further minute, then set aside.
- Shave thin rosettes from the Tête de Moine AOP .
- 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).
- 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.
Get out of bed, prepare the pancake batter and then take advantage of the time it needs to stand to crawl back under the duvet and enjoy your first coffee while listening to Black Coffee by Peggy Lee’s . And there you are – ready for a breakfast that combines the sweet delicious caramelised apple pancakes with rosettes of Tête de Moine AOP, the refined texture melts deliciously in the mouth.
Peggy Lee – Black Coffee
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